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ProSweets 2022: Expert Stage

From raw materials and ingredients through to process technology and packaging ProSweets Cologne provides a unique communication platform for suppliers to the confectionery and snack industry.

Get new ideas for product developers and learn more about sustainability approaches in production at the DLG-Expert Stage.

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31 January 2022

New ideas for product developers

Consumer trends

There are more and more start-ups all over the world. They are picking up on current consumer trends:

  • Reformulation
  • Personalised nutrition
  • Alternative protein sources

As a fact the product range, especially in the sweet and snack food industry, is constantly growing. New products have to establish themselves on the market. At the same time, health awareness is growing. The focus is increasingly on healthy products. One example is the Nutri-Score label. It was introduced helping consumers to identify healthy and less healthy foods.

Product development

What opportunities do we have to develop new products? Which products stand out? How is the market developing? Is it possible to produce healthy snacks and sweets? Or is it even possible to give products a health benefit? Answers to these and other important questions are provided by the DLG-Expert Stage.

DLG-Expert Stage

We will introduce you to new ideas for product developers. Come and talk to our speakers from science and industry, contribute your expertise, exchange ideas with the experts and get the latest first-hand information.

Programme

Speakers on Monday 31/01/2022 (12:30 – 02:00 p.m.)

TimeContent
12:30Opening and presentation
Prof. Dr. Katharina Riehn
Vice President and chairwoman of the DLG Competence Center Food,
Veterinary Specialist for food safety and meat hygiene,
Professor of food microbiology and food toxicology, HAW Hamburg, Germany
12:35Sweetness and food preference in children – challenges and opportunities in product development
Prof. Dr. Andrea Maier-Nöth

Professor of Sensory, Consumer & Nutritional Sciences,
Health Psychology, Life Science Department,
Albstadt-Sigmaringen University, Germany
Head of Research Center for Consumer, Food and Appliances,
InnovationsCampus Sigmaringen, Germany
Director of Eat-Health-Pleasure GmbH, Switzerland

01:00Future of food: personalised nutrition as a driver for innovation & health
Michael Gusko
Global Director Innovation, GoodMills Group GmbH,
Vienna, Austria
01:25Cellular agriculture: cell culture chocolate as a case study
Prof. Dr. Tilo Hühn
Center Coordinator Foodcomposition and -processdesign,
Institute for Food and Beverage Innovation, ZHAW,
Wädenswil, Switzerland (Prof. Dr. Regine Eibl, Prof. Dr. Dieter Eibl)
 
01:50Summary
Prof. Dr. Katharina Riehn
Vice President and chairwoman of the DLG Competence Center Food,
Veterinary Specialist for food safety and meat hygiene,
Professor of food microbiology and food toxicology,
HAW Hamburg, Germany
02:00Closing

 

1 February 2022

Sustainability approaches in production

Sustainability wanted

Sustainability is now a global lifestyle trend. This has an impact on every industry, especially the food industry: Consumers want sustainably produced food. Companies are for example expected to take responsibility for climate protection. The goal is a resource-friendly production.

Future of food production

On top manufacturing companies are facing new challenges due to the effects of globalisation and digitalisation. However, this provides new tools to reduce the CO2 footprint in food production.

  • How can production be as resource-conserving as possible without economic losses?
  • How can food waste be avoided?
  • How can AI models be used sustainably to improve planning?
  • What opportunities do apps offer?

Answers to these and other important questions will be provided by our Expert Stage on the topic: Sustainability approaches in production.

DLG-Expert Stage

We will introduce you to sustainability approaches in production: Come and talk to our speakers from science and industry, contribute your expertise, exchange ideas with the experts and get the latest first-hand information.

Programme

Speakers on Tuesday, 01/02/2022 (12:30 – 01:30 pm)

TimeContent
12:30Opening and presentation
Prof. Dr. Katharina Riehn
Vice President and chairwoman of the DLG Competence Center Food,
Veterinary Specialist for food safety and meat hygiene,
Professor of food microbiology and food toxicology,
HAW Hamburg, Germany
12:35Reducing food waste – relevance and strategies
Simone Schiller

Managing Director DLG Competence Center Food, DLG e.V.,
Frankfurt am Main, Germany
12:50AI-based forecasting in food production and -retail
Dr. Alexander Kauffeldt-Thieß

Managing Director, Spicetech GmbH,
Stuttgart, Germany
01:05Fighting food waste together – how retailers & food manufacturers
save their surplus via app

Sophie Huntke
Sales Team Lead, Too Good To Go
Berlin, Germany
01:20Summary
Prof. Dr. Katharina Riehn
Vice President and chairwoman of the DLG Competence Center Food,
Veterinary Specialist for food safety and meat hygiene,
Professor of food microbiology and food toxicology,
HAW Hamburg, Germany
01:30Closing

 

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Präsentationen

My Food – Personalisation and Nutrition

The DLG study focused on the question of what concrete opportunities and development prospects personalised food offers. More information you find here.

DLG Expert reports

Learn more about sensory, food technologies and nutrition here.

Join the DLG community at LinkedIn

Networking with other food industry professionals in the Linkedin group „food & food technology

Kontakt

DLG-Fachzentrum Lebensmittel • Alexandra Brandauer • Tel.: +49 (0) 69 24 788-333  FachzentrumLM@DLG.org