Speakers at Inter-Ice



Michael vom Dorp, Technical Service Manager Specialty Sweeteners EMEA, Cargill Deutschland GmbH, Krefeld; Technical Service CSSE


Finn Hjort Christensen, Group Manager and Senior Principal Specialist, Ice Cream & Dessert Application, DuPont N&H





Latest food trends and their impact on the ice cream industry

Speaker: Julia Büch, Food & Drink Analyst, Mintel GmbH

Curriculum vitae:

Based in London, Julia specialises in delivering insights on issues affecting the German market, performing analysis across a range of food and drink categories. Upon joining Mintel in 2009 as a Trend & Innovation Consultant, Julia was responsible for providing tailored product innovation analysis and client support primarily to Mintel’s German speaking clients. 

Julia brings several years of experience from different parts of the food industry. Before joining   Mintel, she worked for a Scottish food manufacturer, initially as a sales and demand analyst seconded to Marks & Spencer. Subsequently, she took the role of Export Account Manager, where she was responsible for managing the supply schedules for clients including retailers, processors and caterers across Europe.

Julia holds an MSc in International Business and in Clinical Nutrition.



International Ice Cream markets: consumer inside studies, consumption behavior, favorites

Speaker: Ruud Conijn, Nielsen, NL

Curriculum vitae:

A dynamic Client Business Partner with advanced management skills and proven track record in turning insights into action in an international fmcg environment.
Over 15 years of commercial experience within market research. Worked with manufacturers and retailers such as Unilever, United Biscuits, Vrumona, Kneipp, Ahold, ASWatson, Shell.



Trendsetting markets in the world: Latest ice cream trends in USA, South America, Asia Pacific

Speaker: Sonja Strauch, Channel Marketeer Central-East at CSM Bakery Solutions Europe Holding bv, NL

Curriculum vitae:

After training as a baker, Sonja studied food technology at the Fachhochschule Ostwestfalen-Lippe and then started her career as a product developer in the confectionery industry. She has over 15 years of experience in various marketing positions. Sonja is currently responsible fort he Marketing support for all industrial customers accross Germany, Austria, Switzerland, Hungary, Poland and the Czech Republic.



Get closer while eating ice cream - a sociology of globalized cultural contact through ice cream, with an excursion to the nutritional culture of Islamic countries


Speaker: Dr. Daniel Kofahl, APEK Consult, DE

Curriculum vitae:

Dr. Daniel Kofahl, a graduate sociologist, has studied consumer-, communication-, media- and cultural studies at the University of Trier. From 2008 to 2012 he was a research assistant at the Department of Organic Food Quality and Nutritional Culture at the University of Kassel. In 2014 he successfully promoted.

2012 he co-founded the office for agricultural policy and food culture.

Dr. Daniel Kofahl has taught "Nutrition sociology", "nutritional genetics", "agrarsociology", "sociology of rural development" and "organic viticulture" at the University of Cologne, the University of Vienna, the University of Trier, the University of Applied Sciences Fulda and the German Society of Nutrition .



Modern wafer concepts for the use in and around ice cream

Speaker: Wilhelm Meyer zu Venne Senior, Waffelfabrik Meyer zu Venne GmbH & Co. KG, DE

The begin of industrial cone baking since the start in 1904 on occasion of world exhibition is going to be considered.

Differences in the baking process of pressed cones and sweet, rolled sugar cones will mainly be looked at.

Presentation of the different baking processes will be explained demonstratively, main focus is onbaking of rolled sugar cones.

Demonstration of variable, actual market variants. The main novelties will be shown as images.

Every year there are about 300 developments of which only 10 % are reaching stage 2 of market tests.

Besides waffle cones, flavored wafer pieces have become a market concept for diverse applications.

Also, capabilities in ice cream are going to be presented.

Curriculum vitae:

Wilhelm Meyer zu Venne is born in 1954 in Venne. He is married and father of two sons and one daughter.

Since 1978 he is Dipl. Engineer of Food Technology and during the last 40 years he is the General Manager of Waffle-Meyer group in Europe. Wafer-factory Meyer zu Venne is founded by his father and it is still a family owned company. The two sons are already in managing positions, Wilhelm in financial business and Christian in technical leading position.



Innovative whipped cream and topping concepts: vegan, flavoured and much more

Speaker: Christian Steuber, Global Culinary Director at iSi Deutschland GmbH, DE

·         System of the concept

·         Consumer Trends

·         Best practice examples

·         Efficient cross link of toppings

·         Topping manufacture „make or buy“

·         Business pricing

Curriculum vitae:

Christian Steuber, Global Culinary Director at iSi GmbH, born in 1973, chef since 1990 with sations in Michelin star Restaurants, private chef on megayachts an das executive research and development chef for Isg sky chefs.

Before joining iSi in Vienna, he was in charge oft he menu management and developing team at Compass Group, the catering marketleader, in Germany.

For iSi he is transfering the culinary strategy with a high focus un all culinary fields.

Co-operations wit Michelin star rated chefs, food-companies around the world, user workshops and the exchange with the intensive culinary ambassador network, is the joy in his daily work.

Christian Steuber: “I am very happy to join this event, especially Solingen the base for our german business, where we had a lot of creative lab sessions when it comes to coffee, dessert and ice cream toppings.“



Latest flavour and ingredient trends in ice cream

Speaker: Janine Kuntze, Döhler, DE



Practical lactose reduction in ice cream

Speaker: Finn Hjort Christensen, DuPont N&H, DK

The presentation about practical lactose reduction in ice cream will cover reasons for lactose reduction, and how this can be achieved in real life. Special attention will be paid to lactose reduction though the application of lactase, covering effect of enzyme dosage, time and temperature during incubation, on the hydrolyzation of the lactose.

Curriculum vitae:

Finn Hjort Christensen has the following educations: BSc in Economics and Business Administration, MSc Chemistry. He has worked in different QA and NPD functions for Unilever in Denmark (working with ice cream, margarine and dressings), before joining DuPont N&H in 1997 as application manager, Ice Cream Application. Finn Hjort Christensen currently holds a title of Senior Principal Application Specialist and Group Manager of the Sweet Application Group in DuPont N&H which covers Ice cream, Dessert and Milk & Cream.



Plant based ices, vegan going mainstream

Speaker: Richard Dombrowski, Danisco Deutschland GmbH, DE

Curriculum vitae:
RD received his diploma in dairy engineering from the University of Apply Science in Hannover. After his education he started as Sales manager in the Fruit area, selling fruit preparations, fruit fillings in different applications like: yoghurt, cake, cookies and ice cream.

Since nearly 20 years Ice Cream becomes most important part in his worked life. As Group Manager sales is he managing sales of DuPont Nutrition & Health in different countries in Central Europe.



Indulgence and Healthiness in Harmony at Ice Cream and Frozen Desserts

Speaker: Christian Bauer, BENEO GmbH

Creating healthy ice cream and frozen dessert products- and still keeping the familiar

enjoyment and indulgence of the final products: this is the challenge. In the presentation we

first will point out the production parameters which have an important influence on the

characteristics of the final product. Then we will focus on possibilities to reduce fat and

sugar while keeping the organoleptical properties of the reference products by applying the

functional fibres inulin and oligofructose as well as rice ingredients (rice starches) and the

functional carbohydrate ISOMALT. We will have a look on the replacement of sucrose by

the low glycemic sugar Palatinose™, and finally we will see possibilities to develop dairy

free "(r)ice cream products", based on rice ingredients.

Curriculum vitae:

Born 1965, married, three children. After finishing the secondary school I made a 2 year

apprenticeship in a medium sized dairy company, finishing as a dairy technician. I

continued with a study of food technology at the Technische Universität München-

Weihenstephan, final degree: graduate engineer (FH) for food technology.

After graduation I have been employed in different food producing companies, mainly in the

divisions "production" and "technical customer support". Currently I am working for BENEO

GmbH as Customer Support Manager, responsible for the region Gemany- Austria-




Nutrition of ice cream and application of ice cream as a nutritious food for special patients

Speaker: Garry Mendelson, DuPont Science and Tech., RU

Curriculum vitae:

Garry J. Mendelson is an Applied Nutrition Science Manager at DuPont Nutrition & Health, a world leader in specialty food ingredients. He is responsible for providing nutrition science support to customers and for communication and networking with government bodies and institutions and NGOs within the EMEA region. Garry was formerly Snr. Research Scientist at The Institute of Research and Assay of Biological Substances, Russia and in 1993 he joined Solae, formerly Protein Technologies International (USA).  He has extensive international experience and has held various roles and responsibilities for Specialty business across the CEE / CIS region and Israel. Garry earned his Ph.D. in genetics and holds a M.S. in biology from Moscow State University, Russia.



Controlled formation of ice cristals in ice cream & ice structuring proteins

Speaker: Dr. Ute Bindrich, Deutsches Institut für Lebensmitteltechnik e.V., DE



Fast freezing: The usage of food grade nitrogen in ice cream production

Speaker: Stefan Salat, Linde AG, DE

Food grade gases are more and more often used in numerous areas in the food industy as invisible and irreplaceable helpers. In ice cream production and manufacturing, they offer a wide range of applications such as:

- Direct LIN injection

- Stabilization of toppings with cryogenic cold

- After freezing of ice cream products

- Cooling of liquid components before freezing

- Transport cooling with dry ice

The presentation takes a look on the theoretical background of food grad gases and cryogenic freezing. Freezing and chilling technologies are presented as well as a customer case of how a ice cream project was realized.

Curriculum vitae:

1998 - 2005 University of Hohenheim / Stuttgart

Study of food technology

Degree: Graduate Engineer

2005 - 2008 Trainee program, process planning, supply chain management

Fa. Kaufland Fleischwaren GmbH & Co. KG, Möckmühl

2008 - 2016 Sales Engineer food industry region north

Linde AG, Linde Gas Deutschland Division in Hamburg

Since 2016 Expert food freezing and packaging

Application technology EMEA

Linde AG, Linde Gases Division, Hamburg



Frozen foamed biostructures - Interplay between ice crystals and foams

Oral processing of ice cream: What happens in the mouth?


Speaker: Prof. Dr. Erich Windhab, ETH Zurich, CH

Curriculum vitae:

• 1975-80 Education in Chemical Engineering at University of Karlsruhe

• 1980-1985 PhD student at Inst. Of Mechanical Eng. and Applied Mechanics (TU Karlsruhe)

• 1984-88 Own Engineering Company (LTG Karlsruhe; process/factory design)

• 1985-92 German Institute of Food Engineering DIL (Quakenbrück)

• 1987-92 Research Director of DIL-Institute

• 1988-93 Lecturer (PD) at University of Munich; Fluid Dynamics/Rheology

• Since 1992 Full Professor for Food Process Engineering at Swiss Federal Institute of Technology, Zürich

• 2005/09/11 Visiting Professor: Cape Town University (SA)/ Queensland University, Brisbane (AUS)/ Hokkaido University, Sapporo (JAP)



Controlling Fat Destabilization in Ice Cream and its Effects on Melt-Down Properties

The Effects of Microstructure on Sensory Properties of Ice Cream

Speaker: Prof. Dr. Richard W. Hartel, University of Wisconsin–Madison, USA

Controlling fat destabilization: Commercial ice creams have a wide range of fat destabilization, which affects sensory properties and melt-down characteristics. In this study, we varied both formulation (emulsifier type and content; overrun) and processing (dasher speed) to determine effects on partial coalescence. Products were made with fat destabilization levels as low as 3% and as high as 56%. Level of fat destabilization influenced melt-down rates, but was not the only determinant factor.

Microstructure-sensory: From a survey of commercial ice cream products, it was seen that the product with the largest ice crystals was also rated very smooth. In this study, we investigated the effects of fat destabilization (number/size of fat globule clusters) and mix viscosity on sensory iciness. By controlling draw temperatures, products with mean ice crystal sizes of 20, 40 and 70 µm could be produced, with varying degrees of fat destabilization. Sensory results showed that fat destabilization had a significant masking effect on detection of large ice crystals. In the same manner, increasing stabilizer content, thereby increasing serum phase viscosity, also served to mask detection of large ice crystals.

Curriculum vitae:

Richard W. Hartel, Ph.D. is Professor of Food Engineering with the Department of Food Science at the University of Wisconsin-Madison. He conducts research on phase transitions in foods, primarily sugar confections, chocolate and ice cream.  He teaches courses in Food Manufacturing, Food Preservation, Food Functionality, and Candy Science, as well as a freshman career orientation course.  He is co-author of the 7th Edition of Ice Cream (with HD Goff). Dr. Hartel is also co-director of the Frozen Dessert Center at the University of Wisconsin-Madison.



Hygienic Design - A Key to a Safe Product

Speaker: Ferdinand Schwabe, Hygienic Design Ferdinand Schwabe, DE

Curriculum vitae:

His main activity is to advise manufacturers of equipment for process and filling technology as well as certification inspections for the US market according to 3-A Sanitary Standards. He also advises companies on the legal and regulatory requirements for materials in contact with food. He has 19 years of professional experience in the field of hygienic sealing of machines. Ferdinand Schwabe is a state-certified Technician in Mechanical Engineering, master craftsman in machinery building and authorized EHEDG trainer for hygienic design.




Customized packaging trends

Speaker: Karsten Rode, Spies Kunststoffe GmbH, DE

Curriculum Vitae:

Karsten Rode received his diploma in business administration and mechanical engineering from the University of Paderborn in 1994; his emphases were plastic technology and European community law. Since then, Karsten Rode worked for several plastic converters on management level. In 2012 he entered Spies Kunststoffe GmbH as Head of Sales focussing on thin wall plastic packaging for the food industry.






Popsicles by using cryogenic manufacturing process 

Speaker: Philipp Martin, VERU GmbH  

Impressions and challenges by using liquid nitrogen for popsicles. 

Curriculum Vitae:

Philipp Martin recieved his Master in Nutrition / Food Science in 2017 at the Technical University of Berlin. His Master thesis was titled "stabilization of alcoholic cocktails on a stick  by cryogenic manufacturing process". Before completing his studies, he successfully finished his cooking apprenticeship.  During his studies, he was involved in the development of a process for the production of popsicles with fluid nitrogen. In 2016, he and his business partner Dr. Christian Broser founded VERU GmbH. 



Pro Delight – healthy, high protein ice cream for nutrition conscious consumer

Speaker: Marvin Stenzel, Pro-Delight: PSN Europe GmbH  

Curriculum Vitae:

Marvin Stenzel, CEO of PSN Europe started within the fitness & health market in 2013 as a personal trainer and dietition. After missing healthy treats in the freezer he started to develop „Pro Delight – the Protein Ice“ together with his business partners and is now selling in three countries with more than 1.500 Points of Sale.



Protami – The ice cream revolution

Speaker: Daniel Russ, Promayro Food GmbH  

Curriculum Vitae:

Daniel Russ is the co-founder of Protami, a German nutrition startup that develops and distributes high protein functional and convenient food. In 2014 the idea to create a healthy ice cream was born so Daniel and his brother Paul, a physician with professional experience in patient care, were eventually entering the German market in early 2015 with their innovative product. Protami ice cream is designed for health conscious people as it has no added sugar, a high protein content and no gluten. As yet Protami is available in retail and gyms in Germany, Switzerland and Austria as well as online.

Top of page