Once again, the ISM has shown it clearly: In addition to excellent taste, the trend in confectionery is towards "that special extra" - whether in the form of healthier, sugar- or fat-reduced confectionery, functional snacks or products with a special "mouth-feeling". The trend towards more plant-based foods will also continue. The development of modern products requires innovative ingredients, technological know-how and well thought-out product concepts.
The ZDS seminar "Future of confectionery: Ingredients for sweets" from 28.04. - 29.04.2020 will deal intensively with the topics of food pairing, reformulation and protein or fibre fortification. In the case of hemp as a trend raw material, we will take a look at the North American markets and benefit from the experience there.
A further topic is the legal basis and the general conditions for the processing of new raw materials. The seminar is rounded off by lectures on biochemical and physical process steps.