Nutrition Trends: Health benefits of confectionery products - Katharina Jobst, DSM Nutritional Products Europe

Katharina Jobst, Technical Marketing Manager, DSM Nutritional Products Europe


2009  Abschluss des Diplomstudiums Lebensmitteltechnologie an der FH Weihenstephan 

2016  Abschluss des MBA - Marketing Management, Hochschule Kasierslautern (berufsbegleitend)

Beruflicher Werdegang / Career:

2009 - 2010  IREKS GmbH, Qualitätsmanagement, Hersteller für Backzutaten

seit 2010  DSM Nutritional Product Europe mit breitem Inhaltsstoff-Portfolio wie Carotinoide, Vitamin / Mineral / Premixe, Ernährungslipiden, Antioxidantien und weiteren funktionellen Inhaltsstoffen.

bis 2014   Food Application Specialist (wissenschaftlicher Mitarbeiter im Labor/Pilotanlage) mit Schwerpunkt auf Milchprodukte, Back- und Süßwaren, Getränke

seit 2014  Technical Marketing Manager Food

Seit 2017  Technical Marketing Manager mit dem Fokus auf Early Life Nutrition und omega-3 Fettsäuren für Food & Beverage

Her lecture:


State of the art flow wrapping-The next level of flexibility and efficieny: The Flow modul - Johannes Schubert, Gerhard Schubert GmbH

Johannes Schubert began his professional career in 2008 in the family-owned company Gerhard Schubert GmbH.
With the beginning of his successfully completed apprenticeship as an industrial mechanic, he followed the traces of his grandfather, the founder of Gerhard Schubert GmbH and his father Gerald Schubert, who both started their professional careers by becoming a mechanic.

In the years following the apprenticeship, he passed various trainee programs focusing on Project Management, Sales and Service as well as various training courses and seminars in Germany and abroad. Subsequently, Mr. Schubert dedicated himself to project management in the UK. After his time in England, he moved to a subsidiary of the Gerhard Schubert GmbH in Charlotte, USA.
Once in Charlotte, Johannes Schubert supported the management for 2 years and gained international experience.Since January 2017, he has been managing the latest system component of Gerhard Schubert GmbH - the Flowmodul.

As the product manager of this new important component, Mr. Schubert will support and help the company double its turnover within the next five years.

His lecture:

Flexibility is one of the most important tools for satisfying market requirements. Quick reaction to trends, new packaging formats and new products are cornerstones for successful market participation.

The Schubert horizontal flow-wrap bag machine sets new standards for flexibility.
Never before have small lot sizes, short product life cycles and an enormous product diversity been handled more efficiently.
The Schubert TLM Flowmodul is a quantum leap in the field of flexible packaging machines.


Sweet but innocent - healthier sugar designes by biotechnology - Dr. Andreas Buthe, c-LEcta GmbH

Andreas Buthe is Senior Business Development Manager and Head of Innovation at c-LEcta and received his academic training at the University of Heidelberg and the RWTH Aachen University in Germany.
He graduated in 2006 with a PhD degree in biotechnology and biochemical engineering.
In 2006 he joined the Group Research of Ciba lnc. in Basel Switzerland followed by an appointment with the Department of Bioproducts and Biosystems Engineering at the University of Minnesota.
His research was dedicated to the implementation of immobilized enzymes to large-scale processes and the development of biofunctional materials.
Driven by the dynamic prospects of industrial biotechnology he joined c-LEcta in 2010.

His Lecture:

Biotechnology has proven as indispensable tool for the cost-efficient synthesis of diverse food ingredients. Especially for the commercial production of rare sweetening sugars such as trehalose, allulose and tagatose as well as for prebiotic sugars like GOS (galactosyl oligosaccharides) and FOS (fructosyl oligosaccharides) is the method of choice. This is mainly due to the structural complexity of carbohydrates what makes chemical processes too cumbersome and expensive. This also accounts for the production and modification of glycosides like the high intensity sweetener stevia.

The talk will give an overview of already established processes and products as well as the potential for innovative ingredients is pointed out.

In literature, for example, numerous carbohydrates are described as potentially beneficial for human nutrition (e.g. kojibiose, difructose anhydride, cellobiose, turanose, gentiobiose) and though - since sufficient amounts for an in-depth characterization are not available yet - the specific benefits remain rather unclear, those sugars seem to be a great promise.

However, it still is a challenging task to answer the question what qualifies a new carbohydrate for being used in the food industry. Besides the sweetening profile also nutritional benefits (prebiotic, low glycemic index, calorie count) and technical features (impacting organoleptic properties) are of crucial importance to identify suitable and market relevant applications.

Undoubtedly, Biotechnology is a powerful tool for future food industry, but scientists specialized in biotechnology are lacking the knowledge about the specific requirements relevant in this industry. Therefore, disruptive innovations in this area are only possible by comprehensive dialogue between food technologists and biotechnologists.


Current product trends & consumer insights on the international confectionery market - Antonia Kauter, DOEHLER GmbH

Antonia Kauter received her master diploma in marketing management from the University of Groningen, Netherlands, in 2014 where her emphases was on consumer psychology, brand & product management as well as marketing communication.
Throughout her studies, she gathered working experience in a global automobile company as well as a cosmetics company.
In January 2015, Antonia Kauter started working for the global ingredient supplier Döhler as a Product Manager B2C Food.
In her first 1,5 years with Döhler, Antonia Kauter was responsible for the bakery & confectionery industry changing to the responsibility for  confectionery as well as cereals & snacks in the previous year. 
In her current position, Antonia Kauter is managing the development & implementation of a successful B2C application portfolio for her categories in due consideration of Döhler B2B ingredients.

Her lecture:

Driven by a globalized & connected world, every year new product trends are shaping the confectionery market. With consumers being more health-conscious but also more indulgent- & excitement-oriented than ever before, producers of confectionery products need to listen to their consumers and their demands in order to formulate perfect tailor-made B2C products. 

This presentation will give an overview of the most important trend topics in the confectionery industry taking into consideration consumer insights from around the globe.
What's hot? What's new? Which topics to consider in do in order to trigger an immediate purchasing desire from the consumer?


The key to increasing efficiency - FMEA (Failure Mode and Effects Analysis) Basics and recommendations for the use in the confectionery industry - Klaus Kühnert, IZP Dresden mbH

Mr. Kühnert received his diploma in Transport Engineering from the Dresden University of Technology (TU Dresden) in 1996. His emphasis was the Air Transport Technology. He is an accomplished engineer with more than 20 years of significant experience. As research assistant at the Institute of Logistics and Aviation of the TU Dresden he was involved in projects for the prognosis of demands and movements at German airports. He has worked in many different projects associated with the prognosis and analysis of reliability, availability, maintainability and safety and acquired a long list of professional experience in the field of the so-called RAMS/LCC technology. Mr Kuehnert is an authorized representative of the Engineering Company for Reliability and Process Modelling Dresden (IZP Dresden mbH).

His lecture:

FMEA is a qualitative an in some parts a quantitative risk analysis method, which is used to evaluate potential failure modes of components or process steps and their effects on a higher system level. FMEA is used for uncovering weaknessess within a given system, subsystem, device or process. It focuses on what can go wrong, what could possibly cause it and what are the potential effects. The objective of the method is to make potential risks obsolete, or to reduce the likelihood of the failures through implementation of correcitve methods for optimizing the system. The use of this analysis method is also highly recommended for the confectionery industry, for example to optimize the production processes or to evaluate possible hardware errors. As a result, in addition to the systematic documentation of expert knowledge for the design and development process, a higher reliability and higher safety of the products and processes considered can be expected.This allows the manufacturers to aim for the highest levels in customer satisfaction.

Efficiency increase for in-house transports by the use of driverless transport vehicles (FTF / FTS) - Thomas Albrecht, Institute for Material Flow and Logistics

Thomas Albrecht received his diploma in electrical engineering from the Technical University of Dortmund in 1990; his emphasis were automation and robot control. Since then, he worked as a scientist at the Fraunhofer Institute for Material Flow and Logistics in Dortmund. His focus is on automation in the field of intralogistics in general and on the topic of Automated Guided Vehicles (AGV) in special. He works as a project manager in R&D projects as well as a technical consultant in planning projects. Besides this Thomas Albrecht is member of the VDI group of experts on AGV systems and he is well known in the AGV sector as the organizer of the VDI conference on AGV technology ("FTS-Fachtagung") that takes place every two years in Dortmund.

His lecture:

Inhouse transportation of semi-finished goods within production areas as well as transportation of finished goods from production areas to warehouse or goods-out areas offer the potential of optimization by means of automation. The most flexible solution will be offered by driverless transport - so called Automated Guided Vehicles (AGV). Beside reduced labour costs (especially in 3-shift operation) there are some more benefits: well organized material flow as well as information flow leads to higher productivity and transparency of all logistic processes; all transports are always correct and in time; no more need for fear/waiting stock; no damages to goods and infrastructure, no accidents/injuries/follow-up costs; high availability and reliability.Within the speech an overview of the current AGV technology will be given and some examples (applications in food industry) will be shown.


Time savings in quality and process control by automatic sampling systems - Ralf Wetzels, Lambertz-Solutions GmbH

Ralf Wetzeis received his diploma in physics from University of Düsseldorf.His focus in different industries is technic and developing. He is owner of several patents.Since 2011 he is Co-Owner and Managing Director of Lambertz-Solutions GmbH.This company designs sampling systems for nearly all kind of sampling in nearly allindustries.Lambertz-Solutions GmbH werk together with US companies.

His lecture:

Automatie, representative sampling of liquids and solids (such as powders, granules, etc.)Representative sampling, differences and optimizationDifficulties and risks of samplingSampling under explosion protection (ATEX)FDA / EC 1935/2004 approved


Capiva C: Chewing Gum made in a boiling process creates new posibilities for flavors, ingredients and textures - Dr. Marcus Pfaadt, Wacker Chemie AG

Studied Chemistry at the University of Mainz and the University of Toronto.
Ph.D. degree at the Max-Planck-Institute for Polymer Research in Mainz and Postdoc at the University of Eindhoven in the Netherlands.
21 years of experience in the chemical (plastics) industry.
Several position in R&D, Technical Service, Sales & Marketing, Product Stewardship, Business Development and Project Management
Currently globally responsible for the Candy2Gum project and market segment Bioplastics within Wacker Chemie AG as a senior manager
Several patents in the fields of Plastics, Bioplastics and Natural Fibre Composites

His lecture:

With WACKER’s innovative CANDY2GUM® technology, it is possible to produce a kind of a confectionery with a completely new mouthfeel: what begins as a piece of chewy candy turns into chewing gum after a short time. Since this innovative product is made in a boiling process, manufacturers can now add water-based, fat-containing and natural ingredients, such as fruit juice, cocoa and coffee. 


Innovative X-Ray Detectable Composite trays for Confectionery Manufacturing - Dailene Osborn & John R. Thopson, Prembar UK

Dailene Osborn received her Bachelor’s Degree in Chemistry with a Minor in Mathematics from Edinboro University of Pennsylvania in 1991. Dailene began her career as a laboratory technician in an environmental testing lab before joining Molded Fiber Glass Companies (MFG) in 1995. She has been with MFG for twenty one years, ten of those years in the MFG Research and Development Group developing, testing and evaluating composite formulations used in the Heavy Truck and Automotive Industries. She is currently working as a Materials Engineer at Molded Fiber Glass Tray Company where she is directly responsible for the composite formulation development used in the current product lines of Molded Fiber Glass Tray Company that include Industrial, Confectionery, Pharmaceutical, Food Service, Electronic and Lighting Industries. 

John R. Thompson received his Bachelor's of Science degree in Chemistry from Edinboro University of Pennsylvania in 1989.  He has also received his Masters in Business Administration from Franklin University in 2000. John has been the President and General Manager of the Molded Fiber Glass Tray Company since 2010.  He has been involved with the composite tray industry for confectionery markets since 1989.

Their lecture:

The possibility of foreign objects in food products remains a major concern for food manufacturers.  Most processes include a visual assessment at various points in the process to keep possible contamination (objects) eliminated from the final product.  Most food manufacturing companies employ metal detection methods but this method is limited to only metallic objects. Most X-ray detectors can detect metal, stones, glass and bone based on density differences. 

In order to aid confectionery manufacturers with their contamination detectability efforts, MFG Tray Company has developed a confectionery starch tray composite material capable of being detected to extremely small sizes via the X-Ray inspection method.  This presentation will discuss the research work and results of this innovative approach to solving the contamination detectability concerns of the confectionery manufacturing industry when using composite trays.   


New mogul technology - Anton van Ginneken, Tanis Confectionery, NL

After graduating from the Hotel Management School in Apeldoorn, The Netherlands in 2000, Anton van Ginneken first worked in several management positions in the hospitality industry, working for large hotel chains such as the Accor group(Novotel, Mercure). The step from hospitality to Customer Service management was taken in 2003 when Anton van Ginneken joined GLS, a logistic service provider. In this position Anton has been responsible for the centralization of 4 local teams into 1 regional one. In 2011 the change was made to join MeadWestvaco (now merged into WestRock), which is the worlds second largest packaging company. Anton van Ginneken was promoted to lead all 6 European customer service teams in 2013, and has been asked to become strategic account manager for major customers such as Danone in 2015. Anton van Ginneken joined Tanis Confectionery in April 2017 as Area Sales Manager, covering both existing markets as well as developing new business in emerging markets.

His lecture:


The TANIS approach to starch based gums and jelly depositing incorporated in T-Gel Moulding is a culmination of innovative concepts resulting in increased line productivity and improved dosing accuracy. Using/Introducing proven Robot technology for the feeding and stacking of mould boards is one of the innovations that have significantly reduced mechanical problems of traditional design. The implementation of paired mould board line

feeding and double tray turn, starch filling, printing and depositing operations have made it possible to resolve the apparent paradox of reduced line speed and increased line output. This results in less product (tails) and starch contamination and far more accurate single-piece dosing. The patents are pending for these innovations.

Comprehensive attention to ergonomic details and energy and utility consumption aspects of the design have made the T-Gel Moulding line easier to maintain and clean, with a relatively lower total costs of operation (TCO).


Brexit: Impact on EU trade marks and Community Designs in the confectionery segment - Dr. Dorothee Altenburg, Rechtsanwältin SKW Schwarz

Dr. Dorothee Altenburg, certified expert in intellectual property law

1998 until now SKW Schwarz Rechtsanwälte, partner1994 - 1998 Klaka Rechtsanwälte1990 - 1994 research fellow Max Planck Institute for lntellectual Property and Competition Law1986 - 1990 Universities of Würzburg and MunichDr. Dorothee Altenburg represents national and international clients in all aspects of intellectualproperty and competition law. She is particularly experienced in the area of trademark law, in particulardevising legal strategies to establish, defend and monitor trademarks and design rights representingclients before the relevant authorities in Germany, in the European Union, and in WIPO proceedings.She conducts trademark registrations worldwide, has substantial experience in drafting licensingagreements and is acquainted with the litigation issues that arise in the environs of intellectualproperty and (unfair) competition law. Moreover, she represents clients before customs authoritiescounterfeiting cases and also coordinates EU-wide customs seizure proceedings against counterfeitproducts.

Dr. Altenburg further represents publishers, media companies, and artists in matters to do with copyright, publishing law, and personality rights. le/skw/altenburg/show/person/

Her lecture:

Sweets are classical consumer goods where the purchase decision depends, to a great extent, on the brand and designs of the goods being protected by EU trademarks and I or Community Designs. The presentation strives to outline the current issues for holders of EU wide IP rights as weil as scenarios deriving from the Brexit including prospects and strategies tobe considered in order to safeguard and maintain comprehensive IP protection.


Functionalization through agglomeration - Handling sugar in the confectionery industry: Process advantages - Dr. Christian Faber, Zeppelin Systems GmbH

Christian Faber studied food technology at the Technical University of Berlin and received a doctor’s degree on the continuous sourdough fermentation process at the Institute of Grain Technology 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.