Evaluation

Organization

Content and duration of the event

too short
just right
too long

Catering

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Speakers and Topics

Takeharu Shinga (Rheon Automatic Machinery GmbH)

"Mochi Ice Cream and an Overview of the Japanese Market"

Takeharu Shinga (Rheon Automatic Machinery GmbH) "Mochi Ice Cream and an Overview of the Japanese Market" (kopieren)

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Takeharu Shinga (Rheon Automatic Machinery GmbH) "Mochi Ice Cream and an Overview of the Japanese Market"

Daniel Kester Nielsen (IQ GmbH)

"Remorse-free Indulgence - is Ice Cream Becoming more Sustainable and Healthier?"

Daniel Kester Nielsen (IQ GmbH) "Remorse-free Indulgence - is Ice Cream Becoming more Sustainable and Healthier?"

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Daniel Kester Nielsen (IQ GmbH) "Remorse-free Indulgence - is Ice Cream Becoming more Sustainable and Healthier?"

Greg Paul (IFF Nutrition & Biosciences)

"The US Ice Cream Market: What‘s Happening and Why"

Greg Paul (IFF Nutrition & Biosciences) "The US Ice Cream Market: What‘s Happening and Why"

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Greg Paul (IFF Nutrition & Biosciences) "The US Ice Cream Market: What‘s Happening and Why"

Elsa Muller (Roquette Fréres)

"Pea Protein Performance in Frozen Desserts"

Elsa Muller (Roquette Fréres) "Pea Protein Performance in Frozen Desserts"

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Elsa Muller (Roquette Fréres) "Pea Protein Performance in Frozen Desserts"

Dennis Weiss (Meelunie B.V.)

"Fava Bean Proteins and its Potential in Frozen Desserts"

Dennis Weiss (Meelunie B.V.) "Fava Bean Proteins and its Potential in Frozen Desserts"

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Dennis Weiss (Meelunie B.V.) "Fava Bean Proteins and its Potential in Frozen Desserts"

Werner Müller & Martin Rückert (Döhler GmbH)

"Plant Based: Oat and Peas for Ice Cream Applications"

Werner Müller & Martin Rückert (Döhler GmbH) "Plant Based: Oat and Peas for Ice Cream Applications"

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Werner Müller & Martin Rückert (Döhler GmbH) "Plant Based: Oat and Peas for Ice Cream Applications"

Prof. em. Dr. Erich J. Windhab (ETH Zürich)

"Process Structure Property Relationships of Vegan vs. Dairy Ice Cream"

"How Ultra Processed is Ice Cream?"

Prof. em. Dr. Erich J. Windhab (ETH Zürich)

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Prof. em. Dr. Erich J. Windhab (ETH Zürich)

Prof. Dr. Richard Hartel (University of Wisconsin-Madison)

"How does Addition of Polyphenols to Ice Cream Influence melt-down?"

"Effect of Dasher Design on Structure Development in an Ice Cream Freezer"

Prof. Dr. Richard Hartel (University of Wisconsin-Madison)

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Prof. Dr. Richard Hartel (University of Wisconsin-Madison)

Astrid Gumbinger (IFF Flavors)

"Flavor Modulation – Elevating Indulgence Experience in Plant Based Frozen Desserts"

Astrid Gumbinger (IFF Flavors) "Flavor Modulation – Elevating Indulgence Experience in Plant Based Frozen Desserts"

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Astrid Gumbinger (IFF Flavors) "Flavor Modulation – Elevating Indulgence Experience in Plant Based Frozen Desserts"

Leif-Erik Blohm (Walterwerk Kiel GmbH & Co. KG)

"There is so Much More than Cones - Wafer Product Ideas and Trends for Ice Cream"

Leif-Erik Blohm (Walterwerk Kiel GmbH & Co. KG) "There is so Much More than Cones - Wafer Product Ideas and Trends for Ice Cream"

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Leif-Erik Blohm (Walterwerk Kiel GmbH & Co. KG) "There is so Much More than Cones - Wafer Product Ideas and Trends for Ice Cream"

Luiz Fernandes Federich Faccin Carlos Mena Pujol (Klüber Lubrication Deutschland GmbH & Co. KG)

"Proved Reduction of Energy Consumption through Lubricant Change"

Luiz Fernandes Federich Faccin Carlos Mena Pujol (Klüber Lubrication Deutschland GmbH & Co. KG) "Proved Reduction of Energy Consumption through Lubricant Change"

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Luiz Fernandes Federich Faccin Carlos Mena Pujol (Klüber Lubrication Deutschland GmbH & Co. KG) "Proved Reduction of Energy Consumption through Lubricant Change"

Pavlos Kouroutsidis (Tetra Pak Ice Key Components)

"Maximizing Homogenization Efficiency for Improved Ice Cream Quality and Cost Savings"

Pavlos Kouroutsidis (Tetra Pak Ice Key Components) "Maximizing Homogenization Efficiency for Improved Ice Cream Quality and Cost Savings"

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Pavlos Kouroutsidis (Tetra Pak Ice Key Components) "Maximizing Homogenization Efficiency for Improved Ice Cream Quality and Cost Savings"

Theo Vliek (RBK Automation GmbH)

"Use of an Efficient Energy Management System"

Theo Vliek (RBK Automation GmbH) "Use of an Efficient Energy Management System"

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Theo Vliek (RBK Automation GmbH) "Use of an Efficient Energy Management System"

Niels Fogh Nielsen (Tetra Pak Ice Cream)

"Paper Based Wrapping in Ice Cream – the Sustainable Alternative"

Niels Fogh Nielsen (Tetra Pak Ice Cream) "Paper Based Wrapping in Ice Cream – the Sustainable Alternative"

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Niels Fogh Nielsen (Tetra Pak Ice Cream) "Paper Based Wrapping in Ice Cream – the Sustainable Alternative"

Tahsin Dag (PAPACKS SALES GmbH)

"Sustainable Packaging Solutions: Insight into Innovative Molded Fiber Packaging for Ice Cream Containers"

Tahsin Dag (PAPACKS SALES GmbH) "Sustainable Packaging Solutions: Insight into Innovative Molded Fiber Packaging for Ice Cream Containers"

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Tahsin Dag (PAPACKS SALES GmbH) "Sustainable Packaging Solutions: Insight into Innovative Molded Fiber Packaging for Ice Cream Containers"

Kasper Stranddorf (Palsgaard A/S)

"Keeping a Stable Production by Maintaining Pick Up Rate of Ice Cream Coating"

Kasper Stranddorf (Palsgaard A/S) "Keeping a Stable Production by Maintaining Pick Up Rate of Ice Cream Coating"

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Kasper Stranddorf (Palsgaard A/S) "Keeping a Stable Production by Maintaining Pick Up Rate of Ice Cream Coating"

Nathalie Vehlow, CP Kelco Germany GmbH

"Citrus Fiber – an Upcycled Ingredient to Stabilize Ice Creams"

Nathalie Vehlow, CP Kelco Germany GmbH "Citrus Fiber – an Upcycled Ingredient to Stabilize Ice Creams"

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Nathalie Vehlow, CP Kelco Germany GmbH "Citrus Fiber – an Upcycled Ingredient to Stabilize Ice Creams"

Finn Hjort Christensen (IFF Nutrition & Biosciences)

"Strategies for Calorie-Reduction in Ice Cream and Frozen Desserts"

Finn Hjort Christensen (IFF Nutrition & Biosciences) "Strategies for Calorie-Reduction in Ice Cream and Frozen Desserts"

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Finn Hjort Christensen (IFF Nutrition & Biosciences) "Strategies for Calorie-Reduction in Ice Cream and Frozen Desserts"

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