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.
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!
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 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).
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.
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.
Jeroen de Paepe, Cargill Cocoa & Chocolate
His lecture: "Sugar reduction Odyssee, exploring the holistic approach"
Evaluating the options to reduce sugar in our products there are many options. We can replace sugar by ingredients present in the chocolate formulation already over other carbohydrates to fibers. At the same time we have asked us the question what we can win by reformulating the product as a whole in case of a chocolate containing product like a praline. Is it better to reformulate all ingredients individually or better to have a more holistic view?
I have received my diploma 'bio-engineer' at the university of Ghent, focussing on Food Chemistry and technology. After starting my first working experience at the university of Bonn I build up a broad experience in product development in a broad range of food applications. Starting with processed meat over convenience food, fats and oils, bakery and sugar confectionery to chocolate. Currently I a R&D lead for our Coatings and Fillings development team.
Richard Kuntzsch, Algenheld UG, DE
His lecture: "seaweed - food of the future?"
Dr. Ute Bindrich, DIL e.V.
Her lecture: "Influence of fillings on fat bloom formation"
Fat bloom is the chief defect that afflicts chocolate and chocolate products. Beside fat bloom formation on chocolate surfaces, also texture softening due to migration of filling components are the main reasons for limited storage stability of filled chocolate products.This physical imperfection makes the chocolate undesirable for consumers who expect a product to have a glossy surface and desired colour. Instead, bloomed chocolate appears old and stale and is identified by a beige coating on the surface of the chocolate.Fat bloom is a result of improperly formed fat crystals larger than 5 μm located at the surface of the chocolate. With very small crystals (< 5 μm) at the surface, chocolate appears glossy. Larger crystals can diffuse the reflection of light from the surface giving chocolate a dull appearance. Cocoa butter is polymorphic, consisting of six different crystal forms (I trough VI) with each successive from exhibiting increased stability. The desirable polymorph in properly tempered chocolate is form V, as it has the most desirable melting and solidification properties compared to other forms. However, it is not the most stable polymorph.Chocolate bloom of un-filled chocolate is believed to occur via any of three different scenarios:a) Poor tempering of chocolate causes cocoa butter to crystallize in the form IV polymorph, which promptly changes to form V upon cooling and storage. The newly formed form V crystals located at the surface are visible as bloom.b) In chocolate, containing a mixture of various types of TAG the phase behaviour of the TAG becomes disrupted and leads to the formation of large surface crystals.c) Chocolate, that has been properly tempered to form V but was stored at elevated temperatures or is subjected to thermocycling, which leads to the formation of form VI crystals.All these scenarios describe structure changes at chocolate surfaces. Additional procedures happen in the case of filled chocolate products e.g. components of fillings diffuse into crystallized chocolate. This occur at interfaces of fat crystals and other solid components as well as via capillary systems in the chocolate. These diffusion processes cause fat bloom formation also in the case of proper tempering and constant storage conditions. Diffusion kinetic of filling components influences kinetic of fat bloom formation and change of chocolate texture. This allows the conclusion, that a displacement process of liquid cocoa butter takes place resulting in crystallisations processes at surface of chocolate.
Ute Bindrich received her diploma in food process engineering from Dresden University of Technology with emphases of texture and structure characterization of bakery products in 1980. Next steps of education were PhD. studies with doctoral degree in 1984 and postdoctoral lecture qualification finished in 1992. Since 1993 her place of activity is the German Institute of Food Technologies in Quakenbrück where she is head of the department "Centre of Food Physics" and Research platform "Structure and functionality". The field of research is Formation and physical characterization of dispersed multi-phase systems, design and characterization of interfaces.
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.
Gisbert Grothe, Netzsch-Feinmahltechnik GmbH
His lecture: "Production flexibility through new machine concepts"
Gisbert Grothe is a qualified confectioner who graduated from the master school in 1983. After practical work as a master confectioner in various confectioneries, he worked at Bremer Hachez Chocolate from 1991 to 2011, where he held the position of head of the chocolate department and then head of product development. Since 2011, Gisbert Grothe has been employed in technical sales at Netzsch Feinmahltechnik.
Dr. Christian Faber, Zeppelin Systems GmbH
His lecture: "Grinding and processing of icing sugar"
In the lecture will be presented the plant technology for grinding of icing sugar and its further processing. Grinding of raw materials can change not only the grain size but also the physical behaviour of ground substances. As an example the usage of crystal sugar various plant concepts for grinding sugar are presented and which systems are recommended and required for safely process the ground product in the plant. This includes the technical implementation for storage and transport as well as controlled recrystallization to stabilize the fresh ground icing sugar.
Christian Faber studied food technology at the Technical University of Berlin and received a doctor’s degree on continuous fermentation processes at the Institute of Cereal and Grain Technology (TU Berlin) in 1990.
Then he had been working for Reimelt for more than 15 years. After longer stays abroad in the USA and Brazil – three years each - for Lurgi respectively MAN Ferrostaal, he returned to food plant engineering of Zeppelin Systems (formerly Reimelt) in Rödermark in 2011. Since that time he is working as a senior technologist consultant.
Georg Hesse, L&R Kältetechnik GmbH&Co.KG, DE
Planning and Sales of Refrigeration Systems L&R Kältetechnik GmbH & Co.KG, 59846 Sundern.
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?
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.
Dr. Volker Lange, Fraunhofer Institute for Material Flow and Logistics, DE
His lectures: "Transparency in logistics through intelligent pallets"
The digital world is undergoing an unstoppable transformation. This is a unique opportunity for the digital world. A rethink is necessary if one wants to participate in the packaging potential in the digital world. New technologies in the field of auto-ID, sensor technology and mobile communications lead to new, expanded expectations of the range. In the future, it will no longer act only as a load carrier, but also as an information carrier. The Internet of Things forms the framework for detailed goods flow and traceability at the load carrier level. Information generated in the digitized system provides a comprehensive overview of the position, condition and pallet of the goods and thus of the data flows in the logistics network. The intelligent pallet thus becomes a key object in logistics.
Dr. Volker Lange has been Head of Packaging and Trade Logistics at the Fraunhofer Institute for Material Flow and Logistics in Dortmund since 1995. The focus of his work lies in the development, planning and optimisation of requirement-compliant, technically and economically meaningful logistics systems and in the holistic conception and integration into existing corporate structures in industrial, trading and service companies. In addition, responsible for the topics AutoID technologies and e-commerce applications in the focus of industry 4.0. Lecturer at various universities and colleges.
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.
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.
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.
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 Bühler GmbH
CS1 Netzsch Feinmahltechnik
CS2 Patiswiss AG
CS3 Maschinenfabrik Seydelmann KG
CS4 Aasted ApS
180 Participants for this seminar
3 Participants per company