A hybrid approach combining dairy and oat enables the creation of ice cream with a smooth, indulgent texture and a clean flavor profile, while reducing both costs and environmental impact. This session provides practical insights into how to balance indulgence, functionality, and sustainability in formulation – including application examples and tasting.
Rikke S. Frandsen is Technical Engagement Manager at cReal Food AB, where she supports customers in translating oat-based ingredient innovation into successful food applications. She brings more than 25 years of experience in the global food ingredients industry across R&D, application, marketing, and business development. Her work focuses on solving formulation challenges to meet clean-label demands while delivering on taste, texture, and visual appeal.
The South American ice cream market continues to grow, shaped by increasing consumer awareness, regulatory pressure, and ongoing discussions around ultra-processed foods. This session explores how brands navigate between indulgence and health perception, and how these dynamics influence reformulation strategies, portfolio decisions, and consumption patterns.
Eric Souza is a food engineer with over 15 years of experience in marketing and product management within the food ingredients industry. He has extensive international experience, particularly in dairy and plant-based alternatives. In global roles, he combines market insight with technical expertise to drive innovation across products and industrial processes.
This presentation addresses common quality and process challenges when combining ice cream with waffles and sugar cones. It focuses on identifying root causes and presenting practical solutions to ensure product stability and consumer acceptance.
Markus Bartels is a mechanical engineer and has been with WALTERWERK since 1998. After starting his career in management consulting, he took on international client project responsibilities and today serves as Managing Director Sales. His expertise lies in industrial production solutions for wafer and baking applications.
With the rise of GLP-1 therapies, appetite and portion sizes are decreasing – but the desire for indulgence remains. This presentation explores how high-protein and/or no-added-sugar ice cream can deliver strong satiety and sensory satisfaction in smaller portions. The focus lies on designing texture, mouthfeel, and flavor release to compensate for reduced consumption and enable maximum enjoyment per bite.
Miroslav Buchmet holds an MSc in Chemistry and has over 25 years of professional experience working with ingredients across oil-based products, chocolate, and ice cream. His career has focused on the practical application and functionality of ingredients in different product categories, supporting product development and quality optimization.
This presentation provides a market and technical outlook on cocoa, addressing current supply dynamics and cost pressures. It further explores non-cocoa vegetable fats and oil-based alternatives, focusing on their functionality and applicability in ice cream coatings and product bodies as viable substitutes.
Sacid Erdem is Customer Innovation Manager Chocolate at AAK. In his role, he focuses on developing and applying fat-based solutions for chocolate and compound applications, with a strong emphasis on functionality, performance, and industrial scalability.
Taking a global perspective, this session examines how the ice cream category is evolving across regions—balancing indulgence with growing demand for lower sugar, healthier, and more functional products. It presents key market sizes, brand shares, consumer insights, and latest forecasts to highlight where future growth is expected.
Manuel Leckel is a consultant with over seven years of experience working with global B2B and B2C players in the food industry. He supports innovation, export, and strategy teams in interpreting international market data and translating it into informed growth decisions