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ProSweets 2022: Expert Stage - New ideas for product developers

31.01.2022

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

 

Venue
ISM, hall 5.2

Date
Monday, 31st January 2022

Target group
The conference is aimed at specialists and executives from the fields of product management and development, science, quality assurance/management, production and technology. It is also particularly suitable for career changers and newcomers to the product development.

How do I get the presentations?

  1. Send your request to FachzentrumLM@DLG.org.
  2. We will give you the login-data to the DLG conference archive.

Privacy policy

https://www.dlg.org/de/datenschutzerklaerung/

Contact

DLG Competence Center Food • Alexandra Brandauer • Tel.: +49 (0) 69 24 788-333 • A.Brandauer@DLG.org