Convenience-Produkte vom Feinsten! UK-Markt als Impulsgeber?, Jürgen Ahlers, Conditorei Coppenrath & Wiese KG

- born February 8th, 1960
- master baker
- food technologist (FH Lippe, Lemgo)
- 3 years institute of food science/ university of Hanover (educating teachers of vocational training school: topic nutrition/ head of cereal technical school)
- since 1990: quality assurance manager and head of strategical product development at Conditorei Coppenrath & Wiese KG

His presentation:

The lecture provides an overview of the current situation in the deep-frozen-market in the UK. Contrary to the usual German 'coffee and cake culture', the Englisch lunch is crowned with a dessert with variegated product ranges of cheesecakes, pavlovas, fudge cakes, pies and with the highlight in the spectacular christmas trade. Furthermore the UK market presents consistently new marketing strategies, flavours, co-branding projects and the trend-setting food retailing.

The fourth industrial revolution: What comes after steam engine, assembly line and microchip? - Leo Bartevyan, Cenit AG

Leo Bartevyan, lT Systems Engineer with over 15 years of professional experience of project business
in various branches , including large projects for Aldi, Meggle and the Milch-Union Hocheifel (Arla) is Senior Account Manager for Digital Factory Solutions at CENIT AG.

CENIT is a leading consultancy and software specialist. For more than 25 years, lt has been working with companies to optimise business processes in the flelds of digital factory implementation, product lifecycle management (PLM), SAP PLM, enterprise information management (EIM), business optimisation & analytics (BOA) and application management services (AMS).  The company employs around 700 people around the world. Its customers are companies in the automotive, aerospace and engineering industries, in the tool- and mould-making sector, in financial services, in retail and in consumer goods.

His lecture:

The lecture provides an understanding of the basic concepts in the current contributions on the subject of industry 4.0. It is spanning an arc from aerospace over the automation of the automotive industry to current trends in food production. Comparable to the paradigm shift in the emergence of the Internet from centralized computers to a system of decentralized intelligent units, similar changes are taking place in production and industry. Examples from the practice of different sectors show clearly how and where elements of the fourth industrial revolution have already been proven in industrial applications. Followed from a view for the food industry and possible scenarios for a future which is much closer than you might guess, because many of these techniques already exist today ready.

Condition Monitoring - new technologies and applications, Dr. Bernd Bauer, SKF GmbH

After taking a degree in mechanical engineering in Aachen Dr. Bernd Bauer recieved a doctor's degree in the area of condition monitoring and diagnostic techniques. For more than 16 years he works in different areas of the company SKF GmbH, Schweinfurt, and was among other things responsible for the regional sales, the damage analysis center and condition monitoring engineering. Today he together with his team drives the development and the sales of the service portfolio in Germany. This includes products for condition monitoring, maintenance, inspection and lubrication, but also services such as assembly, machine alignment or troubleshooting operations like e.g. to analyse the root cause of a failure.

His lecture:

For the long-term economic viability of the production plants in Germany an effective maintenance is one of the decisive factors for success. In addition to a continuous increase of production capacity, for that many plants and machines were not originally designed, the subject of resource efficiency and flexibility is increasingly in focus. Within these altered boundary conditions it is also expected that the availability of the system is optimized and unplanned downtimes are minimized as far as possible. This is all even more difficult as equipment and sensors in the course of industrial 4.0 grow together to increasingly complex systems. This requires a maintenance engineer to develop a perspective beyond his own nose.  Without the use of new technologies, e.g. in the field of condition monitoring, this task is hardly to be mastered. 

In the lecture various solution approaches in the field of condition monitoring will be covered. This includes also the crucial aspect of the safety of work in the context of a complex and flexible production. Universally applicable tools such as tablet computers as easy-to-use portable measuring devices in maintenance play a major role in the prevention of accidents as well as in the reduction of training requirements. Relevant examples from the areas of machine diagnostics and alignment of machines are presented and compared to traditional solutions. Opportunities arise from the use of wireless networks for diagnostics to integrated sensor solutions in machines up to a connection to the maintenance planning system with appropriate cloud-based solutions. This enables both the permanent access to equipment and maintenance information from a far and therefore possibly safe area, as well as an optimization of the component's lifetime through direct control. 

New dynamics in a mature European baked goods markets & consequences for ingredients manufacturers - Anne Fremaux, GIRA & Associates

Anne Fremaux studied at the prestigious French Good and Agriculture Universtiy, Agro Paris Tech (Paris). As Director at Gira, she directs a widr range of consultancy and research assignments, with particular expertise in the  Bakery sector at International level. She is well-known and highly respected within teh sector and a frequent  speaker at international bakery conferences: French bakery confederation, International Association of Industrial Bakers (AIBI), European Flour Millers, Fedima, Cofalec, Asemac, International Association of Operative Millers, Rabobank...

Her experience spans the whole of the bakery supply chain, milling and ingredients, industry structure anlysis, teail and foodservice, consumer motivation, Market due Diligence. She has just publisched the 4th update of Gira's unique, 4-yerly European bake -off bakery markets program.

Her presentation:

Gira has monitared the European bakery product market for over 30 years. Overall, this market is almsot steady, but new challenges and apportunilies are to be found in the future:
- the European bakery market is mature, but sees new dynamics that push for the creation of niche markets, e.g. through:
• trading down for commodity products
• but also trading up with premium ranges
- this partly saturated market sees also tough competition amongst existing players in distribution:
• Hard discounts' offer is now forcing everyone to reconsider its position
• but every baker may differentiale hirnself from the others by choosing specific concepts, eilher oriented towards discouni or premium offer
- looking at the bakery products supply methods, a highly non-uniform picture is also visible throughout Europe; bake-off is still the strengest growing sector, yet divers and potential new threats are changing the outlooks.

Gluten-free cake concepts: alternative raw materials and processes - Dorin Hell, Ingredion Germany GmbH

Born on 03.12.1968 in Romania, married, 3 Children

Skilled as a Pastry Chef/ Confectioner ( in Romania)

Since 1990 in Germany

In 2001 - degree as "Master Confectioner" 

(Gewerbeschule Durlach/ Handwerkskammer Karlsruhe)

In 2009 - Bachelor of Food Science

(Fachhochschule Trier)

From 2009 until 2015 - Head of NPD / W.u. H. Küchle GmbH & Co. KG

From 2015 until now - Senior Bakery Technologist / Ingredion Germany GmbH

Sein Vortrag:

- Gluten-free trend

- Cakes classification

- Functionality of cakes ingredients

- Challenges on gluten/ wheat free baking

- Starch and flour solutions for gluten free baking

- Formulation concepts

Opportunities and limits of patent law for protecting manufacturing methods - Dr. Henrik Holzapfel, McDermott Will & Emery Rechtsanwälte

Dr. Henrik Holzapfel is a partner with the Duesselorf office of the international law firm McDermott Will & Emery. He provides legal advice and client counselling on all aspects of intellectual property law and related areas.

Dr. Holzapfel has extensive experience in litigating patents (infringement and invalidity) and providing strategic advice on patents. He also regularly acts in cases of other intellectual property rights like utility models, and he advises on the licensing of intellectual property rights, on the law of employees’ inventions and on unfair competition law.

After studies in Bielefeld and Tübingen, he was a university assistant at the Max Planck Institute for Innovation and Competition, Munich, and the Humboldt University Berlin. He is author of various publications on intellectual property law and took part in the education of prospective judges for the future European Unified Patent Court.

His lecture:

Based on a consideration of the legal and de facto measures that are available for protecting manufacturing methods it takes a strategic decision on the kind of protection that is promising and that should be sought in a specific case.

In this context, it is important to know how a given protection for a manufacturing method can be enforced in practice. After all, competitors will carry out their supect manufacturing methods "behind closed doors". In such cases it may be possible, among other things, to obain an ex parte order in special court proceedings so that the competitor's premises may be inspected to verify and gain proof of an infringement ("dawn raid").

The bakery market in transition: future trends and generational change-Jonathan Thomas

Jonathan Thomas is currently working as a UK-based freelance market analyst. Until February 2016, he was employed in a similar capacity for Leatherhead Food Research - there, his duties included researching & authoring market reports on a variety of food industry sectors, as well as handling member enquiries and editing a monthly bulletin on the confectionery market. Jonathan has spent over 20 years working in the field of market information/intelligence, covering a range of food and non-food industries. 

Jonathan obtained a second class honours degree from Aston University in Birmingham in Managerial & Administrative Studies, with a specialisation in marketing and market research. He lives on Barry Island in South Wales

His presenation:

This presentation reviews the changing dynamics of the global bakery industry, focusing in particular upon cakes and pastries. It discusses how these products are increasingly being positioned on an all-day eating platform, and are also tapping into the growing demand for food-on-the-go (FTG) options. Also discussed are the major health trends impacting upon the market (e.g. ongoing concerns over sugar levels, growth of the gluten-free sector, etc.) and examples of recent NPD are given

Vegan c ake concepts: Alternative raw matena:s and processes - Josefine Märtin, VEBU e.V.

-abgeschlossenes Studium B.Sc. Ernährungswissenschaften der Universität Potsdam
-abgescrlossenes Studium M.Sc. Prozess- und Qualitätsmanagement der Humboldt Universität Berlin
-Vertrieb und Qualitätsmanagement KUKIMI
-Vertrieb und Qualitätsmanagement V-Label

Ihr Vortrag:

Die Nachfrage und das Angebot nach veganen Süßwaren und hier vor allem Kuchen wächst stetig. Die Gründe hierfür sind vielfältig und reichen von gesundheitlichen und ökologischen Vorteilen für den Konsumenten über ethische Beweggründe bis zur Schaffung von geschmacklicher Abwechslung im Ernährungsalltag. Im Bereich veganer Kuchen stehen Geschmack und Mundgefühl dem konventioneller Kuchen in nichts nach. Worauf es bei der Rohstoffauswahl und deren Verwendung ankommt und wie diese Probleme bisher auf dem Markt gelöst werden, zeigt der Vortrag "Vegane Kuchenkonzepte: Alternative Rohstoffe und Prozesse·

Treatment of powdered baking agents and premixes with liquid substance additions-Klaus Meyer, amixon® GmbH mixing technology

1966 Born in Paderborn, grew up in the parental company of a sawmill in a small village close to Paderborn. 1984 secondary school certificate graduated in electrical engineering. 1987 Graduated craftsman education. Back to school and 1992 graduation as mechanical engineer (Subject area: mechanical design development). 1992 - 1997 employed as a design engineer for special security and protection systems, needed to protect sensitive places, companies or airports. From 1997 to 2005 Project engineer for design and development at amixon; in 2005 change to amixon sales department as Senior Sales Engineer for worldwide distribution of mixers, dryers, reactors used for Dairy; Food; Pharmaceutical and Chemical products.

His presentation:

An ideal mixing effect is achieved by a three dimensional total flow. Technically ideal mixing results  are achieved very fast after 40 to 160 revolutions. The helical tool initiates an upward movement of the goods along the periphery. The downward movement of the goods takes place in the center of the vessel. This kind of rearrangement works quick, reliably and without any dead space at different filling levels. On demand, choppers can enhance the liquid incorporation and homogeneity.

The apparatuses presented here are simply designed. The main mixing tools are mounted and driven only from the top. Mixing tools and mixing chamber are fully welded and nicely polished. They can be cleaned in an antibacterial way. The blenders are easy to clean; manually, automatically, dry or even wet. The inspection doors are large and especially designed according to the CleverCut®-technology. The blenders meet the highest hygienic demands and fulfill all current hygiene regulations: GMP (Good Manufacturing Practice), FDA (Food & Drug Administration) and EHEDG (European Hygienic Equipment Design Group

"Me Too-Products", a balancing act., Imke Memmler, ZENK Rechtsanwälte Partnerschaft mbB

Imke Memmler is an experienced German lawyer working for the well-known law firm ZENK in Hamburg. She specializes in the fields of food- and beverage law and competition regulations.  She advises several prestigious medium-sized and large food business operators, e.g. retailers, distributors and manufacturers. Among others, she supports her clients regarding product development, advertising campaigns and product labeling and represents her clients in legal proceedings, e.g. in cases of complaints related to food law or conflicts with competition rules. 

Imke published several articles for renowned journals and is co-author of the book “Werbung für Lebensmittel”. She is regularly invited to speak on conferences and in training sessions for the food industry. 

Her lecture:

Imke Memmler will, at first, give you an overview on the current legal situation regarding so called "Me Too-Products". The will then report on several case studies and on current court decisions in Germany and Europe.  Finally, she will give you some tipps for applying the legal rules and on the legal limits to copying other products. 

The ABC of international patent law, copyright and of industrial product design protection - Steffen J. Schmidt, Kanzlei Wuesthoff & Wuesthoff

[Translate to English:]

Steffen J. Schmidt studied electrical engineering and computing science at the Technical University of Munich, where he received his diploma in 1986. He worked as a software engineer. In 1990 he was admitted as a German Patent Attorney, following three years of legal and practical training and qualification as a European Patent Attorney in 1991.

Mr. Schmidt currently specialises in prosecuting patents and utility models in the fields of robotics, 3D-printing, electronics, electrical/ mechanical engineering as well as in the field of aerospace. His experience also entails nullity cases and infringement suits before the European and German Patent Authorities and in negotiating licence and technology transfer agreements. For several years, Steffen Schmidt was a member of the Examination Committee for the European qualifying examination. He is also a lecturer in FICPI’s European training seminars pertaining to claims drafting and patent infringement.

Sein Vortrag:

What is patent? 

What is an invention?

Let us re-invent the wheel

What makes an invention patentable?

Where, when & how to patent an invention?

Industry Examples


Designs protect the aesthetic appearance of products

What makes a design enforceable?

Industry Examples


What is a trademark?

What can be protected as a trademark? (Industry Examples)

Scope of protection of a trademark

Use of gluten-degrading peptidases to create gluten-free products - Katharina Scherf, Deutsche Forschungsanstalt für Lebensmittelchemie

Katharina Scherf studied food chemistry at the Technische Universität München (TUM) and continued with her Ph.D. thesis on salt reduction in bread under the supervision of Prof. Dr. Thomas Hofmann of the TUM. Currently, she works as a research fellow at the Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut (German Research Center for Food Chemistry) in Freising, near Munich, Germany. Her research deals with analytical, biochemical and immunological aspects of gluten, celiac disease and other wheat sensitivities. She won the Best Oral Student Paper award at the Cereals & Europe Spring Meeting, the Cecil F. Pinney Travel award of the AACC International, received the scientific award of the Association of German Industrial Bakeries for the best young scientist in nutritional sciences and the Gerhard-Billek award of the German Chemical Society (GDCh) for her Ph.D. thesis.

Her Presentation:

A variety of peptidases, for example from fungi or bacteria, is capable of degrading gluten in raw materials and intermediate products.This allows the production of gluten-free foods from such specially treated ingedients. Studies have also shown that germination of cereal grains induces a gluten-specific peptidase activity. Additionally, a commercially available prolylendopeptidase from Aspergillus niger (AN-PEP) may be produced in food-grade quality. The aim of these studies was to use AN-PEP and endogenous peptidases from germinated grains to degrade gluten in different foods and thus render them tolerable to celiac disease patients. Wheat starch, wheat bran, bread drink, rye flour, rye sourdough and beer were incubated with AN-PEP or a special enzyme-active barley malt extract. The gluten content was extensively reduced, so that it was below the limit of detection of the ELISA and therefore compliant to legislation pertaining to gluten-free products. Using these new processing procedures allows the use of wheat-, rye- or barley-based ingredients, that have sensory and quality attributes superior to those of conventional gluten-free products based on naturally gluten-free raw materials.

Printing inks for food packaging: regulatory background & food safety - Dr. Frank Schiefer, Siegwerk Druckfarben AG & Co KGaA

Dr. Frank Schiefer, born in 1985, is chemist and holds a doctoral degree in inorganic chemistry from the RWTH Aachen University. 

During his thesis he focused on the synthesis and toxicological properties of specific nanoparticular systems.

He joined Siegwerk in 2015 as Product Safety Specialist as part of the HSE department and he is currently a member of the Product Safety & Regulatory team EMEA.  

His main field of expertise lies with food safety and regulatory compliance for food packaging printing inks. 

Next to daily customer support, he supports the different buisness units on product safety related issues and projects.

His presentation:

This talk shall give a basic understanding on potential food safety risks originating from printed packaging material and will introduce the principle of migration. 

In addition, a short overview on the regulatory requirements for food contact materials and printing inks will be given, focused on European legislation. With respect to printing inks, a closer look on the Swiss Ordinance as well as the Draft of the German Ink Ordinance will be taken.

The aim is to provide a better understanding of the complex challenges encountered within the value chain between printing ink supplier, food packaging producer and food industry.

How anzymes & emulsifiar can help t.o meet market requirements in regards of fresh keeplng - Frank Schuhmann, DuPont N&H

As Baker; study of food technology and biotechnology at University of applied science OWL;
Master of science lndustrial Engineering at Beuth University of applied science.
Application specialist at AB Enzymes Innovation Manager csm BaKery solutions
Head of Development Carl Künkele zur Schapfenmühle
Sales Manager DuPont N&H

Sein Vortrag:

Focus of the presentation will be the improvement of the eating appearance of fine pastry products with enzymes & emulsifier's. Such improvement results also in longer fresh keeping of the baked goods. ·


- What does fresh keeping mean in fine pastry products?
- Retrogradation of the starch, what does it mean
- lnfluence of the retrogradation with
- Amylases
- Monoglycerides
- Lipases
- Modification of crumb texture with xylanases

Cake meets technology: development of a 3D cake motif printer - Daniel Wilkens, Message in a Cake

Daniel Wilkens is a biologist and designer living and operating in Mettmann and Essen, Germany. He researched on Human Papillomaviruses and than decided to rather create things than to do research on things. During his lndustrial Design studies at the Folkwang University of the Arts in Essen he started to work on 3d-printed food and engineered a functional prototype of a 3d-foodprinter. With the help of this printer is able to print marble cakes with simple pictures inside. He is also passionate about designing furniture and collecting stuft. As the inventor of 3d-printed cakes he is one of Germany's 3d-foodprinting pioneers.

His presentation: 

Daniel Wilkens will talk about his work on 3d-printed food and especially about his project "Message in a Cake". Message in a Cake turns normal marble cake into a communication medium. Compared to a usual loaf cake it contains a surprise. Cutting the cake piece by piece reveals its enclosed mystery. Be it the name of each individual guest (e.g. at a children's birthday party), a poem, a Iove-message, a proposal for marriage or a comic-strip, the cake becomes a storyteller. This individualisation is enabled by 30-printing-technology. The 30-foodprinter will be in action at the cake tec 2016.

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