17.00 Welcome and Opening of the INTER ICE Andreas Bertram, ZDS e.V. & Michael vom Dorp, Azelis Deutschland GmbH

17.10 Mochi Ice Cream and an Overview of the Japanese Market Managing Director Mr. Takeharu Shinga, Rheon Automatic Machinery GmbH

17.50 Live Demonstration by Döhler GmbH incl. Ice Cream Tasting Dr. Kerstin Kunz, ZDS e.V.

18.30 Evening Snack and Networking Event

10.00 Welcome and Program Overview Andreas Bertram, ZDS e.V. & Michael vom Dorp, Azelis Deutschland GmbH
10.10 Remorse-free Indulgence – is Ice Cream Becoming more Sustainable and Healthier? Daniel Kester, NielsenIQ GmbH
10.40 The US Ice Cream Market: What’s Happening and Why Greg Paul, IFF Nutrition & Biosciences

11.20 Networking Break and Product Tasting

12.15 Pea Protein Performance in Frozen Desserts Elsa Muller, Roquette Frères
12.45 Fava Bean Proteins and its Potential in Frozen Desserts Dennis Weiss, Meelunie B.V.

13.25 Lunch

14.25 Plant Based: Oat and Peas for Ice Cream Applications Werner Müller & Martin Rückert, Döhler GmbH
14.55 Process Structure Property Relationships of Vegan vs. Dairy Ice Cream Prof. em. Dr. Erich J. Windhab, ETH Zürich
15.25 How does Addition of Polyphenols to Ice Cream Influence melt-down? Prof. Dr. Richard Hartel , University of Wisconsin-Madison
15.55 Flavor Modulation – Elevating Indulgence Experience in Plant Based Frozen Desserts Astrid Gumbinger, IFF Flavors
16.25 Solution to Minimize Stabilizers and E-Numbers, Offering a Clean Label Alternative Uncommon in Ice Cream
Raphael Naring, HERBAFOOD INGREDIENTS GmbH

16.55 Networking Break and Product Tasting

17.40 Effect of Dasher Design on Structure Development in an Ice Cream Freezer Prof. Dr. Richard Hartel, University of Wisconsin-Madison
18.10 There is so Much More than Cones – Wafer Product Ideas and Trends for Ice Cream Leif-Erik Blohm, WALTERWERK KIEL GmbH & Co. KG

19.00 Dinner

8.30 Welcome

8.40 Proved Reduction of Energy Consumption through Lubricant Change
Luiz Fernandes Federich Faccin and Carlos Mena Pujol, Klüber Lubrication Deutschland GmbH & Co. KG

9.10 Maximizing Homogenization Efficiency for Improved Ice Cream Quality and Cost Savings
Pavlos Kouroutsidis, Tetra Pak Ice Key Components
9.40 Use of an Efficient Energy Management System Theo Vliek, RBK Automation GmbH

10.20 Networking Break and Product Tasting

10.50 Paper Based Wrapping in Ice Cream – the Sustainable Alternative Niels Fogh Nielsen, Tetra Pak Ice Cream
11.20 Sustainable Packaging Solutions: Insight into Innovative Molded Fiber Packaging for Ice Cream Containers
Tahsin Dag, PAPACKS SALES GmbH
11.40 Keeping a Stable Production by Maintaining Pick Up Rate of Ice Cream Coating Kasper Stranddorf, Palsgaard A/S
12.10 Citrus Fiber – an Upcycled Ingredient to Stabilize Ice Creams Nathalie Vehlow, CP Kelco Germany GmbH

12.45 Networking Break and Product Tasting

13.15 Strategies for Calorie-Reduction in Ice Cream and Frozen Desserts Finn Hjort Christensen, IFF Nutrition & Biosciences
13.45 How Ultra Processed is Ice Cream? Prof. em. Dr. Erich J. Windhab, ETH Zürich

14.35 End of Congress