At SWEET TEC from 26th to 27th of October 2016 focus is laid on international confectionery trends and markets and how to get involved. Listen to interesting talks, watch imposing demonstrations and degust latest international confectionery products.

Gradually we will introduce our speakers and their topics here.

You would like to attend the congress? Click here for for booking!

Speakers and their Topics:

The long arm of the customs law: from sale to production, Dr. Carsten Bernoth, BDSI

RA Dr. Carsten Bernoth, born in 1976 in Essen, is Deputy Director of the Association of the German Confectionery Industry e.V. (BDSI).
He studied law in Bonn, Rome and Paris. He then headed the Brussels office of the Association of the German Dairy Industry. Since 2009 he works as an expert in foreign trade and customs issues for the BDSI and is responsible for the product group "savoury snacks".
He is a member of numerous committees at national and international levels, including the European Snacks Association (ESA), the European Association of Chocolate, Biscuits and Confectionery Industries (CAOBISCO) and Food Drink Europe (FDE).
He is also Managing Director of the export promoting organisation German Sweets e.V. As board member of the German Export Association for Food and Agriproducts GEFA e.V. he brings in the export concerns of mostly small and medium-sized confectioners.
He is also a member of the Exhibition Committee of the North American Food Association National Confectionery Association (NCA).

His lecture:

Sweets are among the most traded processed foods. This means, that exporting companies should familiarize with the customs regulations, whether in the EU or in the target market. But the customs regulations are of relevance not only for the export activities. Already the purchasing department needs to identify potential customs problems, for example when raw materials are sourced outside the EU. With the Union Customs Code, in force since may 2016, the customs requirements and responsibilities have tightened again. Purchasing, production, product development, export departments and the management should be familiar with the customs rules applying to their specific products. 

TTIP: Opportunities and risks from the German perspective, Dr. Gerhard Eschenbaum, IHK Düsseldorf

Born November 9, 1954
1974 - 1979 Faculty of Economics, Ruhr-University Bochum, graduation
1980-1983 Assistant Ruhr-University Bochum, Faculty of Economics
1983 Ph.D.
1983 - 1997  Lower Rhine Chamber of Industry and Commerce Duisburg (latest position: Director of International Business Division)
1997 - today Chamber of Industry and Commerce Düsseldorf (current position: Deputy Executive Director and Director of International Business Division

His lecture:

Free-Trade Agreements aim at a reduction of tarrifs and the eliminiation of non-tarif barriers. They on the one hand reduce cost and offer new business opportunities to companies, on the other hand they bring along more competition. For an economy like the German which is highly dependent on international business, a TTIP agreement with the most important German export market, the US, is generally of high inmportance. As long as the desired facilitated market access can be achieved without lowering European standards in consumer protection, health and environment TTIP is a chance for Germany. 

TTIP: Opportunities and Risks, Prof. Gabriel Felbermayr, Ifo Institute - Leibniz Institute for Economic Research at the University of Munich e.V.

Dr. Gabriel Felbermayr is Director of the Ifo Center for International Economics at the Ifo Institute for Economic Research in Munich, Germany and professor of economics at the University of Munich.
He is associate editor of the European Economic Review and a board member of the European Trade Study Group. He has published in journals such as the Review of Economics and Statistics, the International Economic Review, the Journal of International Economics, or the American Economic Journal. Mr. Felbermayr received the Reinhard Selten Prize by the German Economic Association (2007), and the Outstanding Publication Award of the Journal of Environmental Economics and Management (2013).
His recent research deals with the economic effects of modern trade agreements, the ex post assessment of climate policies in open economies, or the role of international trade for inequality dynamics.
On these topics, he has advised the German and Austrian governments, the EU Commission, the German and the EU Parliaments, the World Bank and the IMF.
Dr. Felbermayr has an economics and an international business degree from Johannes Kepler University Linz in Austria. He holds a PhD in Economics from the European University Institute in Florence, Italy. Prior to his present positions in Munich, he was a full professor of economics at the University of Stuttgart-Hohenheim (2008-2011), an assistant professor at the Universities of Tübingen (2005-2008) and Zürich (2006), and an associate consultant for McKinsey & Co (2004-2005).

His lecture:

A trade agreement between the European Union and the United States of America will have important implications for almost all sectors of the German, European, and US economies. It will be felt outside of the directly affected countries as well. The reason for this is the sheer size of the undertaking. The agreement covers classical territory of trade policy (tariffs, quota, services liberalization), but goes beyond promises made at the World Trade Organization. It covers new ground as it also attempts to make regulatory approaches more consistent and reduce costs resulting from differences. Moreover, it strives to develop new rules for the global trade regime. 

The agreement is complicated, its genesis fraught with problems, and all outcomes highly uncertain. However, certain tendencies are visible. First, if TTIP comes into existence, it will create winners and losers within and between industries. The agri-food industry will be very heterogeneously affected, and there will be substantial variance across countries. Second, the agreement will involve adjustments in regulatory regimes, but it will also boost aggregate economic welfare in a substantial fashion.

The agreement also comes with non-trivial risks. First, there is no guarantee that the negotiators will strike a good balance between new commitments which reduce the autonomy of countries and the resulting benefits for consumers and firms. Second, it could generate adjustment costs both at worker and firm levels which could be substantial. Third, it may disrupt value chains involving third countries, which may harm these outsiders and generate commercial policy risks in other areas (e.g., in the EU’s relation with China).

Energy saving process for fondant production, Jens Fleisch, Chocotech GmbH

Studies of mechanical engineering with focus on process engineering. Degree as Dipl.-Ing. in 1994.
First Job at Eberhard Ernst Engineering for 5 years. Activities in projecting, building and comissioning of machinery for the confectionery industry. After that a job at Klöckner Hänsel as engineer in their lab. Since year 2000 employed at Chocotech GmbH in Wernigerode with responsibility for leading the Chocotech processlab and presently in the function as lead of technology.

His lecture:

A presentation of fondant production technology.
Fondant production "without cooking" will be highlighted as an energy saving innovation.
Different sorts of Fondant and their particulairties in making them will be explained.
Milkfondant and sugar free fondant for example.

The World of Sweets - Insights on consumer trends driving the market - Stefanie Hartwig, Symrise AG

I joined Symrise 10 years ago in 2006. Since 4.5 years I am working in the Business Unit Sweet in the Marketing department.

Degrees:

1. Bachelor of Business Administration 

2. Master of Arts (Marketing & Sales)

Ihr Vortrag:

The presentation deals with consumer trends on the global confectionery market and and how these trends are reflected in already existing market products and what challenges and opportunities arising to develop new concept and product solutions that meet consumers' expectations.

3D printing as additive manufacturing technology in the confectionery industry, Steffen Hägele, Solidpro GmbH

09/2008-08/2011 Apprenticeship in Finance and Insurance / AXA
09/2011-09/2014 Consultant Sales / Ashton-Feucht GmbH
10/2014-today Leader Competence Center 3D-Print / Solidpro GmbH

His lecture:

Why 3D printing?

Overview of the most common printing technologies
Stratasys and the FDM Technology
HP Multi Jet Fusion - new possibilities for prototyping and serial production 

Wertgebende Ingredienzien als Differenzierungspotential - Bastian Hörmann, Wild Flavors & Specialty Ingredients

2008-2011 B. Sc. - Food Technology and Biotechnology (University of Hohenheim)

2011-2014 M. Sc. - Food Technology (University of Hohenheim)

2013 Internship - IAESTE Bangkok (Food Safety)

2014 Internship - Symrise AG (R&D Flavor and Nutrition)

2014-2015 Wild Flavors -Trainee Sales 

2015-2016 Wild Flavors - Sales Manager CEU

since 2016 WFSI - Product Manager Food

Sein Vortrag:

ADM/WFSI – Kurze Einführung

Der Zuckerwarenmarkt

- Überblick

- Globale Trends die den Konsumten beeinflussen

- Wertgebende Inhaltsstoffe in Zuckerwaren 

Fondant-Basics, traditional Application and new Concepts, Dr. Rainer Kliß, Südzucker AG

46 years;
Studied chemistry and did the Ph.D. thesis in 2000;
Started the career in 2001 at Henkel’s subsidiary start-up company SusTech, responsible for the development of nanomaterials for cosmetics and confectionary;
Since 2009 at Südzucker AG at the Central Department for Research, Development and Service (CRDS) at Offstein (D) and currently responsible for sugar conversion products.

His lecture:

Fondant has a long tradition in sweets and bakeries. The characteristic technological properties of fondant enables a variety of classical applications. The use of Palatinose(r) leads to formerly unknown application profile.

Global Sugar Confectionery - A bittersweet future? - Ivan Koric

Educational background:

- Bi-lingual German-French school career - A-level in 2005

- Bachelor in Business Administration at Hochschule Fresenius in Cologne

- Master of Arts in European Studies at London Metropolitan University in London

Professional experience:

- University of Cologne: Civilian service at the institute of physiology

- Friedrich Ebert Stiftung: Internship in the international office in Sarajevo(Bosnia and Hercegovina)

- East-West European perspectives: Freelance writer 

- Euromonitor International: Research analyst London office

His presentation:

1. Global Sugar Confectionery overview:

- The global picture: The state of sugar confectionery in the world – current and past performance

- Top ten sugar confectionery consuming countries 

- Fastest growing markets

- Largest product categories

- Distribution channels

2. Challanges:

- Increase in raw material prices/ production costs/ procurement difficulties

- Fight against obesity /sugar consumption

- Threaths from other snack categories

3. Opportunities/ Trends/ What are manufacturers already doing in order to drive growth

- Innovation is key

- Portfolio or product extensions

- Seasonal products

- Organic or healthy snacking / Sustainability

- Own stores openings

- Global sugar confectionery in 5 years

Regionalität als Chance? - Christian Mayer, Zuckerlwerkstatt Wien

Mayer Christian

D.o.b.: 31.05.1978

Educated as professional singer

Passions: Food enthusiast, artist and optimist.

Zuckerlwerkstatt was founded in 2013 by Christian Mayer and Scholz Maria, a former lawyer.

At the moment (July 2016) we employ 22 employees and run 2 show candy manufactories in the hearts of Vienna and Salzburg and a production place near Vienna.

Sein Vortrag:

Die Zuckerlwerkstatt ist eine traditionelle Bonbonmanufaktur in Wien uns Salzburg, in welcher mit einer 150 Jahren alten Herstellungstechnik Hart- und Weichkaramellen produziert werden. Reine händische Herstellung, höchste Handwerkskunst und maximale Qualität und Regionalität bei den Zutaten sind die Grundpfeiler unseres Unternehmens. All unsere Arbeitsgeräte, Rohstoffe und Verpackungsmaterialien werden ausschließlich in Österreich und Deutschland, teils in kleinen Betrieben, hergestellt und gefertigt. Unsere Kunden legen sehr großen Wert auf diese Regionalität und die daraus entstehende Qualität unserer Produkte.

3D Food Printing | Confectionarys Next Great Tool, Jason Mosbrucker, 3DIGITALCOOKS llc

Sein Vortrag:

3DIGITALCOOKS is a 3D Food Printing Studio.
We create new food experiences through the innovation and research on food, user experience and technology around 3DFP. At the same time we commit to share the technology as we strongly believe it is the best way to help push it forward.

Confectionery ist not to be excluded in the areas that 3D Food Printing will have an impact. The guests of our presentation will take a tour through what 3D Food Printing is, how it is being used in the confectionary arts in it's current state and where it may possibly be heading.

Zuckermarkt: Folgen des Endes der EU-Quotenregelung - Dr. Carlo Prinz, BMEL-Bundesministerium für Ernährung und Landwirtschaft

Ausbildung

Studium 1983 – 1989: Justus-Liebig-Universität Gießen - Agrarwissenschaften

Ergänzungsstudium 1988: Justus-Liebig-Universität Gießen - Grundlagen der Angewandten Informatik

Promotion:1994 Justus-Liebig-Universität Gießen, Dr. Agr.

Beruflicher Werdegang 1989 – 1993 wissenschaftlicher Mitarbeiter am Institut für Agrarpolitik und Marktforschung der Universität Gießen

1993 – 1996 Bundesministerium für Ernährung, Landwirtschaft und Forsten

1996 Auswärtiges Amt, Ständige Vertretung der Bundesrepublik Deutschland bei der Europäischen Union in Brüssel

1997 – 1998 Bundesministerium für Ernährung, Landwirtschaft und Verbraucherschutz

1998 – 2001 Auswärtiges Amt, Deutsche Botschaft in Lissabon

seit 2001 Bundesministerium für Ernährung und Landwirtschaft

Tätigkeitsfelder Agrarstatistik, EU-Haushalt- und EU-Audit, ländliche Entwicklungspolitik, Notfallvorsorge und Katastrophenschutz, Gentechnik, Agrarmärkte für pflanzliche Erzeugnisse

Sein Vortrag:

Die derzeitige Zuckerrübenernte ist die letzte unter dem bisherigen Quotenregime. Der Politikwechsel wird ab Oktober 2017 deutliche Veränderungen auf dem EU-Zuckermarkt induzieren. Dies betrifft unter anderem:

das Verhältnis von Zuckerrübenanbauern und Zuckerfabriken,

den zukünftigen Anbauumfang von Zuckerrüben

die Preisentwicklung auf dem EU-Binnenmarkt,

die Notwendigkeit von Risikoabsicherungsinstrumenten,

die Bedeutung von Importen und die Auswirkungen auf Entwicklungsländer,

die EU als Exporteur von Zucker,

die zukünftige Bedeutung von Isoglucose,

und letztlich die Frage, welche Instrumente der Agrarpolitik zukünftig noch zur Verfügung stehen.

Vegan confectionery: The future or a national phenomenon? - Heike Quend, Quendt Innovation GbR

Her presentation:

Vegan confectionery: The future or a local phenomenon? Vegan Trend : Data and facts about Veggie Boom , considered overall food , media and restaurants , etc. Vegan Products: View of the additives for flavor, texture , appearance Legal framewerk: LMIV, VEBU ( Vegan ) vegetable fats and proteins in bakery products and confectionery Current eating patterns and nutritional specialty products Causes of the changes in the eating habits 

Sugar market changing! - Ansgar Vielberg, Südzucker AG

Ansgar Vielberg, Jahrgang 1975, studierte nach seiner Ausbildung zum Bankkaufmann zwischen 1998 und 2004 Volkswirtschaft in Münster- mit Abschluss zum Diplom Volkswirt.

Nach seinem Studium war er in den Jahren 2005 bis 2006 in der Öffentlichkeitsarbeit Volkswirtschaft und Agrarpolitik der Landwirtschaftlichen Rentenbank Frankfurt/Main tätig, bevor er 2006 als ReferentEU-Zuckerpolitik zur Südzucker AG, Mannheim wechselte. Ansgar Vielberg leitet seit 2004 einen Ackerbaubetrieb mit 100 ha an Weizen, Kartoffel und Zuckerrüben in der Soester Börde.

Modular designed and flexible manufacturing plants - André Weins, Winkler und Dünnebier Süßwarenmaschinen GmbH

2003 till October 2007 studying at  university of applied sciences Koblenz, subject eletrical engineering - mechatronics

2007: final thesis Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS)

November 2007 - July 2012: Project engineer at Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS)

duties: Hardware planning and software programming (Logic Controllers, Motion, HMI)  as well as commissioning of mainly starch moulding lines

since January 2013: area sales manager for USA, Kanada

since January 2016: aread sales manger for USA, Kanada, Germany, Swiss, Austria, Great Britain

His presentation:

While formerly plants were often designed for large tonnages and for one product or a product group, the trend is now lines with smaller throughputs with the shortest-possible set-up times. 

Success in the industry is only possible if a company reacts quickly and flexibly on new products trends. Therefore a simple enlargement of the plant with additional depositing technologies is an important purchase criterion. 

 

The fabrication of a large product variety, short delivery terms, attractive prices as well as a high degree of identical parts in the manufacturing plants are even more than before needs of our customers.

 

Only by a modular, standardized design these requirements of the market can be met. The presentation of WDS-ConfecECO shows the possibilities for above mentioned demands of customers. 

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