INTER PRALINE - The digital chocolates congress CIC-2137 Seminar expired

08.12. - 09.12.2021

INTER PRALINE has long been known as a top-class congress on all aspects of pralines and chocolate. In 2021, you can expect an extensive program where experts will provide insights into the latest trends in technology, processes, packaging and much more.


This year, we are also breaking new ground with INTER PRALINE in order to respond flexibly to the special situation in these times: INTER PRALINE is going digital!
Like always, also with the digital version of the congress, the exciting topics, the excellent speakers and the networking will not be neglected:

For example, Laurine Franchi from Cargill will talk about the effects, challenges and changes that have arisen in the industry as a result of the pandemic.

Peter Désilets of pacoon GmbH will show us in his presentation new packaging concepts, materials and trends under the aspect of sustainability. 

Aurélie Saglio, who works in research and development at Valrhona, will help us to understand the structure of ganache. Her presentation will focus on the role of ingredients in ganache texture, their interactions and, in particular, the role of cocoa. We will dive into the microstructure of ganache and gain insight into the link between ingredients, microstructure and texture.


With the help of our virtual lounge, you can make contacts with your avatar, move around the room and invite people to a video call. Of course, our speakers will also be available in the usual way after each presentation for questions and discussions. 

Here are the main topics:

  • Product quality
  • Current studies on science and research
  • Food law / declaration
  • Packaging
  • and much more


Here you can find the program as PDF-file!


Our Speakers:

Isabell Rothkopf, Fraunhofer Institut für Verfahrenstechnik u. Verpackung

lsabell Rothkopf received her diploma in process engineering from the Karlsruhe Institute of Technology; her focus was on food process engineering and biomolecular separation technology. She then began her doctoral thesis on the interaction of fat crystallization and migration in filled dark chocolate at the Fraunhofer Institute for Process Engineering and Packaging in 2013. Since 2017, she has been a research associate responsible for the field of chocolate technology. Isabell Rothkopf is also a scientific advisor to the "Chocolate Technology" working group of the Industrieverband für Lebensmitteltechnik und Verpackung e.V. (Industrial Association for Food Technology and Packaging).


Peter Désilets, pacoon GmbH


Peter Désilets is Managing Director and co-founder of pacoon GmbH, which is based in Munich and has also had an office in Hamburg since January 2018. PACOON is Germany's leading packaging design agency for sustainable packaging solutions. For 13 years, PACOON has followed developments in sustainability, organised the 'SOLPACK - international conference for sustainable packaging' four times, organised training courses and workshops, and advised companies on exploring and developing solutions. The agency has a wide network of suppliers and institutes and is itself involved in a number of client and funding projects for innovative food packaging. 

Peter Désilets is familiar with the latest packaging trends in general and marketing and strategy examples from many sectors and highlights the latest developments in sustainable packaging, presents solution approaches for strategy finding and packaging development.

About the presentation:
Mr. Désilets will present the latest packaging trends in general and marketing and strategy examples from many industries and show the latest developments of sustainable packaging, present approaches for strategy finding and packaging development.


Dr. rer. nat. Dana Middendorf, DIL Deutsches Institut für Lebensmitteltechnik e.V.

In 2014, Dr Middendorf began studying food chemistry at the TU Braunschweig. After graduating as a state-certified and graduate food chemist, she moved to the DIL Deutsche Institut für Lebensmitteltechnik e.V. in 2011 and works there as a research associate and deputy head of the research department Structure and Functionality.
She is a research associate and deputy head of the research department Structure and Functionality. In 2015, she received her PhD based on her atomic force microscopy studies on the adsorption of emulsifiers on sucrose particle surfaces in cocoa butter-based suspensions. Her research and teaching focuses on the formation and characterisation of disperse food systems and the design of food matrices and interfaces. To this end, Ms Middendorf combines her knowledge of food chemistry and chemical analysis with fundamental aspects of food physics and food process engineering.

About the presentation:

The gloss of chocolate immediately after demolding is an important parameter for quality and consumer acceptance. Gloss depends both on the chocolate processing, e.g. pre-crystallization, and on the surface properties of the molds. In this respect, chocolates that have been processed in the same way but poured into different molds may vary considerably in their gloss properties. However, even with chocolate from the same mold, locally different gloss ranges can be observed. To date, there is little knowledge about the interaction of chocolate and mold surface and its effect on the gloss of freshly molded chocolate products. Both the interactions and the resulting gloss properties are being further elucidated in current research projects. The results obtained so far will be presented in this talk. 


Aurélie Saglio, Recherche et Développement, VALRHONA

About Aurélie Saglio:

I am a food scientist, graduated from Ecole polytechnique (engineering school) in France. I also learned with chefs at Ecole Ferrandi (Paris culinary school).

I have been working at Valrhona Research and Development for 6 years (will be 7 in December). Valrhona's main business is to produce chocolate for pastry chefs.

My job at Valrhona is to work on research: how to use chocolate in the lab? what makes a good chocolate for specific uses? how to balance recipes with chocolate? how to design chocolate for specific uses? I work daily with pastry chefs and design technical courses for internal and external uses. 

A few words about the presentation:

The presentation is about chocolate ganache. It deals with the role of the ingredients for ganache texture, their interactions, and especially the role of cocoa. It also dives into ganache microstructure, and the link between ingredients, microstructure and texture.


Dr. Christine Konnertz-Häußler, LL.M., KWG Rechtsanwälte

Dr. Christine Konnertz-Häußler, LL.M., (born in 1974), studied law at the University of Cologne. In 2000 she earned her Master of Laws degree in European Law and Policy (LL.M.) at the University of Manchester (United Kingdom), followed by the Second State Examination in Law in 2002. From 2003 to 2011 Ms. Konnertz-Häußler was a research assistant at Otto von Guericke University Magdeburg. In 2010 she received her doctorate in questions regarding corporate governance in German limited liability companies.
Today she is partner at KWG Rechtsanwälte in Gummersbach, a law firm specialised in food law, where she works since 2011.

In addition to her knowledge in general national and European food law, Dr. Konnertz-Häußler possesses special expertise in the area of food information law, e. g. nutrition and health claims on foods (Health Claims Regulation (EC) No 1924/2006) and in the area of food composition, e. g. food additive law, law on addition of vitamins, minerals and other substances and novel food law. Her repertoire includes the legal advice concerning foods of the normal consumption, food supplements and foodstuffs intended for particular nutritional uses (dietetics/ food for specific groups).

About the presentation:

Since November 2020, the national basis for the use of the Nutri-Score in Germany has been created with § 4 a of the Food Information Implementation Regulation (in German: Lebensmittelinformations-Durchführungsverordnung – LMIDV). Users of the Nutri-Score must observe this regulation and the Conditions of Use of the “Nutri-Score” Logo of the Santé publique France, which is the owner of the Union trademark Nutri-Score. In her presentation, Dr Konnertz-Häußler, LL.M. shows which particularities have to be taken into account when using the Nutri-Score and gives examples of how the Nutri-Score is calculated for confectionary.


Laurine Franchi
Market Intelligence Specialist

Laurine Franchi is Market Intelligence Specialist at Cargill. A French national, she graduated from IESEG School of Management in Lille. Laurine has vast experience within the food & beverage industry, having held various marketing roles at Cargill since joining in 2014. In her current position, Laurine is responsible for analyzing consumer trends, attitudes and behaviors, working across Cargill’s diverse food ingredients product lines. Since 2018, she has been instrumental in developing TrendTracker – Cargill’s proprietary perspective on global food & beverage trends.

About the presentation:

The pandemic has profoundly affected consumer behavior. In this presentation, we will outline how the long-term implications of Covid will impact consumer trends, and the considerations food and beverage manufacturers should take for their future portfolio strategy.  

Richard Thalhofer

Richard Thalhofer studied paper technology at the Karlsruhe Cooperative State University. Afterwards he worked as a process and project engineer for Rhein Papier in Hürth (2005-2013). In parallel to employment he completed studies of business administration.

Since 2013 has been with Cargill Bioindustrial as a Senior Development Specialist. His main focus is on sustainable packaging solutions.

About the presentation:

Packaging has multiple functions, for example protecting goods while having an attractive appearance at the same time. But additionally they must meet less obvious requirements.
New legal demands, such as the EU's single-use plastic directive, and changing customer requests are now redefining these in a new dimension.
Recyclability, biodegradability, and the carbon footprint are the current challenges for the packaging industries. Sustainable packaging materials such as paper offer new perspectives which will be outlined.

Christina Schröck, LL.M.,
Lawyer meyer.rechtsanwälte
Christina Schröck, LL.M., is a lawyer at the Munich law firm meyer.rechtsanwälte which specialises in food law. Her focus lies on issues such as labelling, especially with regard to nutrition and health claims, contact materials as well as competition and trademark law. Ms. Schröck studied law at the Ludwig-Maximilians-University in Munich and obtained a master’s degree from the University of Glasgow (United Kingdom). She has previously worked at a Munich corporate law firm. 

About the presentation:
A healthy and conscious diet is one of today’s big trends. Thus, many businesses understandably want to emphasize the special features of their products, advertising them with attributes such as “no sugar” or “low-calorie”. However, these claims should be used with caution as the legal requirements may have some surprises in store. The presentation offers a useful overview of the legal basics regarding the labelling of sugar and calories. 

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08.12.2021 – 09.12.2021  |  Solingen



08.12.2021 | 09:30 o'clock


09.12.2021 | 15:30 o'clock



ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

Participant limit

300 Participants for this seminar
5 Participants  per company


    Participant fee

    750,00 €

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

    600,00 €

    Services included

    • Course documentation (online)
    • Online access to our video conferencing tool
    • Certificate of attendance

    This seminar is already expired and can not be booked.

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    Para el 2º y cualquier otro participante de la misma empresa se ofrecen atractivos descuentos. Para universidades se concede un descuento del 50%.


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    ZDS - Zentralfachschule der Deutschen Süßwarenwirtschaft e.V.
    De-Leuw-Str. 1 - 9
    42653 Solingen
    T. +49 (0) 212 / 59 61-32



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