INTER-PRALINE – The International Confectionery Congress CIC-939

19.11. - 21.11.2019

The INTER PRALINE has long been known as a top-class congress on the subject of chocolates and chocolate. Once again this year, a comprehensive congress program awaits you where experts will provide insights into the latest trends in raw materials, markets, technology, processes, packaging and much more.

The INTER PRALINE distinguishes itself every two years to a special degree through its international circle of participants. This is where the chocolate and chocolates industry meets. Whether from science, production, product development, marketing or quality management - this congress offers some interesting topics for everyone.

At the INTER PRALINE you will have the opportunity to meet many interesting people from the entire chocolate and chocolate industry and to expand your network:
In the congress breaks, at the foyer exhibition, the product sample exhibition or during the festive dinner on the first evening of the event.

Topics:

  • International markets and trends
  • Nutritional profile vs. enjoy profile
  • Product development and ingredients
  • Process technology
  • Packaging
  • Logistics
  • Quality control

  

 

We cordially invite you to our get-together on Tuesday, November 19!


On the eve of the official congress program we will present you chocolate3, a start-up company from Munich, which uses classic 3D printers to produce printers for the use in confectionery applications.
Chocolate3 prints individual artworks for customers combined with a live experience. Experience the world of chocolate 3D printing with us and get into the mood for INTER PRALINE with finger food and a cool drink!

 

Program preview

 

Speakers at the INTER PRALINE:

 

Ivan Koric, Euromonitor International, DE

His lecture: "State of Global Chocolate Confectionery: Trends, Growth and Channel Disruption"

This presentation will give insights into the current state of chocolate confectionery globally, in light of current megatrends, growth areas and channel dispruption. Premiumisation and health trends are impacting chocolate volume sales and are changing the market environment. Impulse channels are likewise under siege. But opportunities are still arising in a changing global market framework.

Ivan Koric joined Euromonitor as a Research Analyst in Euromonitor’s Passport team in London in 2013. Since then he researched and analysed across various fmcg industries and became an expert in the DACH-region market. In 2018, he specialised in the food and drinks industry and took on a new role in the newly opened Euromonitor  Düsseldorf office in Germany.

 

Katja Pietrzyck, International FoodNetCenter der Universität Bonn und Bundesanstalt für Landwirtschaft und Ernährung, DE

Her lecture: "Current global challenges: The confectionery industry in the focus of free trade agreements"

Free trade agreements aim to open markets and reduce non-tariff barriers to trade. Due to the continuously growth of world trade, the European Union has initiated a series of bilateral free trade agreements over the last ten years. The lecture presents current developments regarding various non-EU countries and their significance for the export of confectionery. The focus is also on the importance of quality standards.

Katja Pietrzyck studied Food Technology at the University of Bonn with focus on quality management and General Food Law. Since 2015 she has been doing her PhD studies at the International FoodNetCenter of the University of Bonn under supervision of Prof. Dr. Brigitte Petersen.
In her doctoral thesis she analyses the role of international quality standards in context to global trade of food and agricultural products with the focus on free trade agreements (FTAs) between the EU and Non-EU countries. Her research has been completed and the doctoral thesis is in its final stages.

In addition, she works at the German Federal Office for Agriculture and Food (BLE) since 1999. For more than eight years she has been responsible for the projects of the export promotion program of the German Federal Ministry of Food and Agriculture (BMEL). 
Her working interest and research focuses on quality standards, global agri-food supply chains, General Food Law and food safety as well as the EU trade policy, EU agricultural product quality policy (geographical indications) and the EU´s common agricultural policy (CAP).

Pui-Yin Tao & Nicole Albrecht, Bell Flavors Fragrances GmbH

The Lecture: "Inspired by Hemp - Market insight and regulatory aspects"

Hemp is a highly topical topic in the food and beverage industry as it meets today's consumer needs for naturalness and additional health benefits. Hemp-based new products are on the rise and open up a multitude of opportunities for the industry. The future is focused on products with CBD, but the legal framework in Europe is still unclear.

Pui-Yin Tao
Pui-Yin Tao is currently a Marketing Specialist and focuses on trends alongside novelties within the sweet and dairy sector on a daily basis. She holds a Master's degree in Food Economics and has gained extensive knowledge about the industry as a product manager before joining Bell Flavors & Fragrances EMEA two years ago. 

Nicoel Albrecht
Acting as a Regulatory Affairs Specialist at Bell Flavors & Fragrances EMEA for two years, Nicole Albrecht monitors a broad variety of projects and product promotions from a regulatory perspective. Being a food chemist with both diploma and state examination, she is perfectly equipped to manage regulatory compliance of new product developments and to advise customers in details of declaration and composition of foodstuffs, as well. 

Michael Bruck, Mitaneo GmbH, DE

His lecture: "E-commerce in the chocolates market: Factor fulfillment - Freshness and sustainability"

Michael Bruck is a freelance management consultant for e-commerce and food. Supported by a large network of outstanding online designers, performance managers, webshop programmers, marketplace experts and many more, he accompanies companies in their e-commerce projects from shop creation to logistics. As founder and managing director of chocri GmbH, Michael Bruck has won various founder prizes, including the WiWo Gründerpreis 2009 Bundessieger, the KFW Gründerchampions-Preis and the EO Entrepreneur Award.

 

Lisa Hefele, Viba sweets GmbH/Confiserie Heilemann GmbH, DE

Her lecture: "Real innovations in the chocolate market: Confiserie Heilemann and Ruby Chocolate"

- Background of Ruby chocolate (commom history, description&definition); influence of light, moisture and storage conditions, packaging/ideal protection; bloom; experiences/chances for marketing

Lisa Hefele received her diploma in Food Technology and Biotechnology (Dipl.-Ing.) from the  Technical University of Munich. She was part of the project "crystallization" of the IVLV working group "Chocolate Technology" and wrote her master thesis at the Fraunhofer IVV, Freising, with the topic "Influence of process and storage conditions on the properties of cocoa butter". Afterwards Lisa Hefele worked at the Fraunhofer IVV for her advanced research course. In that time she also was a course instructor for Doemens Academy at Roche Diagnostics, Penzberg, for Molecular Biology and Genetics. Since June 2018 Lisa Hefele is deputy of the production engineer for Viba sweets GmbH. She is responsible for the technological improvement of process flows, as well as improvement of quality and she leads projects of product design. Lisa Hefele is also employed for the Confiserie Heilemann, Woringen/Allgäu, and works there in a couple of projects together with the quality management and product design. Since October 2019 she is technologist and process engineer for both companies.

 

Richard Kuntzsch, Algenheld UG, DE

His lecture: "seaweed - food of the future?"

 

Dr. Susen Gottwald, Cargill Global Edible Oils Solutions

Her lecture: "Palm oil in fillings for bakery and confectionary: opportunity, threats and solutions"

Susen Gottwald obtained her diploma in chemistry in 1997 at the University GhK Kassel, afterwards she started her doctoral thesis at Beiersdorf AG in cooperation with the University of Hannover in Analytical Chemistry.  Susen Gottwald received her doctorate in 2001 and worked for Cargill GmbH as a quality manager in the grease refinery and modification plant in Hamburg. In 2004 she moved to a technical service function to focus on product development in various applications. The focus of her work is food. She is also part of various investment projects for the business unit and represents Cargill in DGF, Ovid and FEI working groups and project groups. 

 

Georg Hesse, L&R Kältetechnik GmbH&Co.KG, DE
His lecture: "Cooling at the heart of energy cost reduction strategies in production and storage"
 
Challenges are on the rise in the food industry. A significant part of these challenges involves rising energy costs and increased hygiene and productivity requirements. Customer audits and new regulations are about to take effect. And already existing cost pressure is increasing further. This affects older production plants in particular. How can the often existing measure backlog be resolved
by a plant revision?
Reducing energy costs while improving productivity, hygiene and, last but not least, competitiveness can be achieved surprisingly quickly with suitably coordinated measures. The lecture shows measures and funding opportunities that may serve to make several large construction sites futureproof.

Planning and Sales of Refrigeration Systems L&R Kältetechnik GmbH & Co.KG, 59846 Sundern. 
For more than 10 years, Georg Hesse has been designing high-quality and energy-efficient cooling systems for process technology at L&R Kältetechnik GmbH & Co.KG.

 

Benedikt Daschner, chocolate³, DE

His lecture: "3D printing chocolate: a new way of chocolate manufacturing between industry and craft"

Everybody is talking about digitalization, industry 4.0 and so on. But what is happening in the future of chocolate manufacturing?
There is no doubt individualization will be playing a key role! But how? 3D-printing might be (part of) the answer but what is it, how is it done, what is possible, what isn’t and what will the future look like?
In this presentation I will give you a short introduction into Foodprinting in general, but focusing especially on chocolate. You will hear about the technology behind it, what can be done and what kind of problems there are. After having a look at different use cases we will also be talking about how things might look in the future.
You probably won’t be able to use one of the printers yourself after the presentation, but you will have a good overview of the topic, understand

Benedikt Daschner started studying physics, but soon decided to pursue his passion: pastry and especially working with chocolate. After his training he worked in various places including chocolate manufacturing and luxury hotels. In 2016 he did his „Konditormeister“ in Cologne and started working as executive pastry chef. Returning to Munich in 2018 time was ready for an „old“ idea: 3D-Printing chocolate. After some testing and the development of a special 3DPrinter chocolate³ was founded by Benedikt Daschner where he is still working on the future of chocolate manufacturing.

Amedeo Caccia Dominioni, Cavanna S.p.A.

His lecture: "Alternative packaging materials: Current availability and outlook for the future"

Amedeo Caccia Dominioni graduated in Food Science in Milano University. Worked several years mostly abroad (USA, Europe, Asia, South America...) in selling of food equipment (confectionery, cocoa and chocolate, ice-cream, instantized food powders...). After such experiences in processing moved to food packaging always in the same field working for Cavanna SPA. In early stage as Sales Area Manager and then as the Director of the Service Division an indipendent B.U. created to satisfy the need of services for its clients all over the world (from spare parts to revampings, from technical assistance to training and consultances in packaging materials).  Retired in early 2019, now acting as Senior Cunsultant for Cavanna taking care of all aspects of innovative films coming from Green Circular Economy and their realtionship with the flowpack machines.

Dr. Ina-Maria Becker, Der Grüne Punkt - Duales System Deutschland GmbH, DE

Her lecture: "Modern packaging cycle concepts: Resource conservation with system"

The recycling of packaging, especially plastic packaging, has been the focus of public attention and legislation for some time now. In the wake of the new Packaging Act, which came into force in January, the issues of recyclability and the use of recycled materials have gained considerably in importance. But what is the difference between recyclable and recyclable packaging? And is the closed loop - i.e. to turn packaging back into packaging - even possible? In this lecture, possibilities and limits will be demonstrated.

Dr. Becker studied chemistry in Münster. Afterwards she worked for more than 16 years in a renowned expert office in Osnabrück and for more than 10 years she has been a publicly appointed expert for packaging disposal. At Grüner Punkt (green dot mark) in Cologne she has been working in product management and marketing for about 5 years. Her work there focuses on the ecological steering effect as well as the recyclability of packaging and design4 recycling

Prof. Dr.-Ing. Maik Schürmeyer, Hochschule Niederrhein, DE

His lecture: "Traceability through blockchain technology"

In the context of the research project "SILKE - Safe Food Chain", the Niederrhein University of Applied Sciences and numerous partners are currently researching possibilities for cross-company traceability of food using blockchain technology. The overall aim of the research project is to use blockchain technology to increase the transparency and safety of processes and structures in food production and logistics. This should enable high-resolution traceability and at the same time ensure protection against counterfeiting.

Prof. Dr. Schürmeyer received his diploma in mechanical engineering at RWTH Aachen university   and a Master of Science degree in Management Science at Tsinghua University Beijing. He worked  at  a consultancy in the field of production management and logistics and received his PhD at RWTH Aachen. Mr. Schürmeyer was head of the internal logistics and supply chain management at an international producer of processed fruits , spreads and   confectionery products. Since 2017, he is Professor for food logistics at Niederrhein University of applied sciences.

Prof. Dr. Heiko Briesen, TU München, DE

His lectures: "Migration modeling of contaminants in chocolate / Aroma-relevant mass transfer processes during conching"

Prof. Briesen’s (*1971) research involves the transfer and new development of process systems engineering   concepts for food and beverage technology and biological processes. Insight derived from models combining   mathematical and computer science techniques with the latest process expertise serves to develop new and   optimize existing products and processes.  Prof. Briesen studied chemical engineering at the University of Karlsruhe and the University of Cincinnati   from 1992 to 1997. He went on to earn his doctorate at the Chair of Process Systems Engineering at RWTH   Aachen (Prof. Marquardt), receiving his doctoral degree in 2002 and his post-doctoral teaching qualification   in 2008. Between 2007 and 2008, Prof. Briesen headed the Population Dynamics junior research group at the   Max Planck Institute for Dynamics of Complex Technical Systems in Magdeburg. He has been a full professor at   TU Munich since November 2008.

Jochen Riehle, Eurofins NDSC Food Testing Germany GmbH, DE

His lecture: "Authenticity and identity checks on valuable raw materials"

Food Fraud is the topic of consumer protection par excellence. It is often not easy to find out about small and large irregularities, but thank God there is analytics. And it is getting better and better. Jo Riehle's contribution shows the possibilities and limits of analytics.

The pesticide expert and food chemist Jo Riehle has been working for one of the world's leading laboratory service providers since 2002 and has been a sought-after speaker in front of a wide variety of audiences for many years. The ability to vividly present even the driest analytical facts is his trademark. Among other things, Riehle was a member of the BfR Commission for Plant Protection Products and is active in numerous associations.

Dr. Stephan Schröder, Shimadzu Deutschland GmbH, DE

His lecture: "Recent trends in the analysis of contaminants using the example of allergens, MCPD, mycotoxins and off-flavors"

Nowadays analytical instruments are able to detect contaminants in nearly every food. 
Not every finding leads to an unsecure or unhealthy product.
Analytical experts have the obligation to interpret these measurements.
The presentation gives an overview of some of the latest trends in analytics regarding the chocolate-, nut- and palm fat industry and shows what is possible from the analytical point of view.

Stephan Schroeder studied at the technical University in Berlin. He is engineer for Biotechnology. He received his doctoral degree from the University of Bonn for his work of the glycosylation status of an enzyme in the human lipid metabolism. Since that time he started to work for the japanese company Shimadzu in Duisburg where he is responsible for gaschromatography/mass spectrometry instruments and for the food market in germany.

 

Confirmed speakers:

     

  • Jeroen de Paepe, Cargill Cocoa & Chocolate

     

  • Philippe Chouvy, Cargill Starches, Sweeteners and Texturizers
  • Ute Bindrich, Deutsches Institut für Lebensmitteltechnik (DIL) e.V.
  • Dana Middendorf, DIL e.V.
  • Gisbert Grothe, Netzsch-Feinmahltechnik GmbH, DE
  • François Fauvé, Zeppelin Systems GmbH, DE
  • Alfred Klotz, Maschinenfabrik Seydelmann KG
  • Uwe Bindler, Bindler Ingenieurbüro für Lebensmitteltechnik
  • Dr. Volker Lange, Fraunhofer-Institut für Materialfluss und Logistik

     

  • Thorsten Tybussek, Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV

 

 

Networking:

Of course, in addition to the lectures, communication among the participants also plays an outstanding role. For this reason, there will be "network coffee breaks" during the conference and a festive evening buffet as the social highlight.

 

Foyer-Exhibition:

As an exhibitor at the INTER PRALINE you have the opportunity to present your company with a stand during the whole congress in our foyer.

The foyer is located on the way to the lecture hall, where the breaks and demonstrations take place.

As an exhibitor, this is an ideal opportunity to present your products with all advertising materials.

The foyer exhibition, coffee breaks and conference dinner offer the opportunity to directly contact the lecturers and provide an optimum platform for getting to know potential business partners.

 

 

Foyer-Plan (Click to enlarge - the booths marked with 'x' are already assigned):

 

RS1 Sollich KG

RS2 WINKLER & DÜNNEBIER Süßwarenmaschinen GmbH 

RS3 Hans Brunner GmbH

RS4 OKA-Spezialmaschinenfabrik GmbH & Co. KG 

RS6 Coppenrath Feingebäck GmbH 

RS7 Kaupert GmbH & Co. KG 

RS8 

CS1 Netzsch Feinmahltechnik

CS2 Patiswiss AG

CS3 Maschinenfabrik Seydelmann KG

CS4 Aasted ApS

CS5 

Tags used: #Chocolates,#Congress,#Chocolate industry

Date(s)1

19.11.2019 – 21.11.2019  |  Solingen

INTER-PRALINE – The International Confectionery Congress

Begin:

19.11.2019 | 18:00 o'clock

End:

21.11.2019 | 16:50 o'clock

Instructor

Speaker(s):

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 3-9
42653 Solingen

Participant limit

180 Participants for this seminar
3 Participants  per company

Sprache(n):

  • DE
  • EN

Participant fee

1.590,00 €

Reduced Participant fee (only for members of ZDS e.V.)

1.290,00 €

Services included

  • Congress documentation on USB flashcard
  • Refreshments: snacks and drinks
  • Lunch at both congress days
  • Festive congress dinner at the first day

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Discount

For the 2nd and any further participant of the same company attractive discounts are available.
For universities and institutes a discount of 50% is granted

We are happy to help

Do you have questions, requests and/or suggestions?
Please contact us:

ZDS – The Academy of Sweets
De-Leuw-Str. 3 - 9
D-42653 Solingen, GERMANY
T. +49 (0) 212 / 59 61-32

The annual programme 2019

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