Events at the speakers` corner of ProSweets Cologne Sunday, 01.02.2015 Sunday, 01.02.2015 13:00 – 14:30 13:00 – 13:20 „High grade Finishing“ - haptical and technical trends, Thorsten Drews, Werner Achilles GmbH & CO KG 13:30 – 13:50 Exact Topic is following soon 13:35 – 14:05 Product safety, Horst Bittermann, Mayr- Melnhof Karton GmbH Location: Halle 10.1, Stand A-071/B- 079 Organiser: Koelnmesse GmbH in cooperation with Fachverband Faltschachtel-Industrie e.V Messeplatz 1 · 50679 Köln · Deutschland Tel.: +49 (0)221 821-2058 Fax: +49 (0)221 8213905 [email protected] · www.koelnmesse.de Monday, 02.02.2015 Monday, 02.02.2015 10:30 – 12:05: Sensory in the Confectionery Production 10:30 – 10:35 Opening and chair, Prof. Dr. Jörg Oehlenschläger, DLG e.V. 10:35 – 11:05 Sensory descriptors for chocolate – steps towards a mutual sensory language, Dr. Eva Derndorfer, Sensory Expert, Trainer and book author 11:05 – 11:35 Interaction of texture and flavour within sugar-free food systems, Dr. Oxana Tyapkova, Business Unit Food Processes and Products, Fraunhofer Institute for Process Technology and Packaging, Freising 11:35 – 12:05 Current trends within instrumental texture analysis for the confectionery industry, Lisa Drobny, Winopal Forschungsbedarf GmbH, Elze Location: Halle 10.1, Stand A-071/B- 079 Organiser: Koelnmesse GmbH in cooperation with DLG e.V., Fachzentrum Land- und Ernährungswirtschaft · Prof. Dr. Herbert J. Buckenhüskes · Eschborner Landstraße 122 · 60489 Frankfurt/M. Germany · Tel.: +49-(0)69-24788-315 · E-Mail: [email protected] · www.dlg.org Monday, 02.02.2015 13:00 – 14:35: Snack Technology 13:00 – 13:05 Opening and chair, Prof. Dr. Herbert J. Buckenhüskes DLG e.V. 13:05 – 13:35 Hot Air Expansion: A healthy alternative to hot oil for snack pellets, Scott Vallette Bühler Aeroglide Cary 13:35 – 14:05 Coated nuts: make more of their creative potential – with a rich palette of textures; Anne-Sophie Vercruysse, Roquette 14:05 – 14:35 Technology and Equipment for Manufacturing Sticks and Pretzels, Siegfried Lauer, WP BAKERYGROUP, Werner & Pfleiderer Industrielle Backtechnik GmbH Location: Halle 10.1, Stand A-071/B- 079 Organiser: Koelnmesse GmbH in cooperation with DLG e.V., Fachzentrum Land- und Ernährungswirtschaft · Prof. Dr. Herbert J. Buckenhüskes · Eschborner Landstraße 122 · 60489 Frankfurt/M. Germany · Tel.: +49-(0)69-24788-315 · E-Mail: [email protected] · www.dlg.org Monday, 02.02.2015 15:00 – 16:30: Natural Ingredients 15:00 – 15:05 Welcome and introduction, Georg Herbertz, Herbertz Dairy Food Service 15:05 – 15:30 Sugar Substitution in a natural way, Michiel Pronk, Sensus 15:30 – 16:00 Natural Food & Beverage Ingredients: Innovative Product Solutions for Bakery & Confectionery, Michael Kollar, Döhler Group 16:00 – 16:25 Presentation of Results: Independent Global Consumer Study on Food & Food Colouring, Guido de Jager, GNT International B.V. Mierlo 16:25 – 16:30 Summary and Closing of the Session, Georg Herbertz, Herbertz Dairy Food Service Location: Halle 10.1, Stand A-071/B- 079 Organiser: Koelnmesse GmbH in cooperation with Herbertz Dairy Food Service · Georg Herbertz · Ignaz- Kiechle- Str. 22 · 87437 Kempten/Allgäu · Tel.: +49-(0)831-5 909 908 · E-Mail: [email protected] · www.herbertz-service.de Tuesday, 03.02.2015 Tuesday, 03.02.2015 10:30 – 12:05: Robots in the Confectionery Industry 10:30 – 10:35 Opening and chair, Prof. Dr. Herbert J. Buckenhüskes DLG e.V. 10:35 – 11:05 Let´s get the robots sweet, Stephan Trunk, YASKAWA Europe GmbH 11:05 – 11:35 Eat the Ball / Robot automated bread ball packaging, Ing. Walter Petz EEP-Maschinenbau GmbH 11:35 – 12:05 Uhr Topic is following soon Location: Halle 10.1, Stand A-071/B- 079 Organiser: Koelnmesse GmbH in cooperation with DLG e.V., Fachzentrum Land- und Ernährungswirtschaft · Prof. Dr. Herbert J. Buckenhüskes · Eschborner Landstraße 122 · 60489 Frankfurt/M. Germany · Tel.: +49-(0)69-24788-315 · E-Mail: [email protected] · www.dlg.org Tuesday, 03.02.2015 13:00 – 14:30: Packaging – Enhanced Product Protection 13:00 – 13:10 Welcome and introduction, Georg Herbertz, Herbertz Dairy Food Service 13:10 – 13:40 Active Packaging Functions for improved Confectionery Product Protection, Dr. Cornelia Stramm, Fraunhofer-Institut für Verfahrenstechnik und Verpackung 13:40 – 14:10 From primary Packaging to Point of Sale – Entirely new Developed, unique Flow Wrapping System Solution, for flexible Packaging of Chocolate, Tobias Heinze, Loesch Verpackungstechnik GmbH 14:10 – 14:40 Hermetic Sealing for Confectionery Products, N.N., Sapal SA, Bosch Packaging, Technology Company 14:40 – 14:45 Summary and Closing of the Session, Georg Herbertz, Herbertz Dairy Food Service Location: Halle 10.1, Stand A-071/B- 079 Organiser: Koelnmesse GmbH in cooperation with Herbertz Dairy Food Service · Georg Herbertz · Ignaz- Kiechle- Str. 22 · 87437 Kempten/Allgäu · Tel.: +49-(0)831-5 909 908 · E-Mail: [email protected] · www.herbertz-service.de Tuesday, 03.02.2015 15:00 – 16:30 15:00 – 15:20 Be on the safe side - the packaging comfort factor, Nina Happonen, Metsä Board 15:30 – 15:50 New packaging cups stand out by design, Wilfried Schmahl, Stora Enso Renewable Packaging 16:00 – 16:20 Exact Topic is following soon Location: Halle 10.1, Stand A-071/B- 079 Organiser: Koelnmesse GmbH in cooperation with Fachverband Faltschachtel-Industrie e.V. Messeplatz 1 · 50679 Köln · Deutschland Tel.: +49 (0)221 821-2058 Fax: +49 (0)221 8213905 [email protected] · www.koelnmesse.de Wednesday, 04.02.2015 Wednesday, 04.02.2015 10:30 – 12:00 10:30 – 10:50 Be on the safe side - the packaging comfort factor, Nina Happonen, Metsä Board 11:00 – 11:20 Mega-Trends in packaging: intelligent and sustainable, Roland Rex, Moritz J. Weig GmbH & Co. KG 11:30 – 11:50 Exact Topic is following soon Location: Halle 10.1, Stand A-071/B- 079 Organiser: Koelnmesse GmbH in cooperation with Fachverband Faltschachtel-Industrie e.V Messeplatz 1 · 50679 Köln · Deutschland Tel.: +49 (0)221 821-2058 Fax: +49 (0)221 8213905 [email protected] · www.koelnmesse.de
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