Evening speech

Mochi ice cream and overview of the Japanese ice cream market Managing Director, Rheon Automatic Machinery GmbH

International Markets and Trends

Overview of the European Ice Cream Market Sascha Kuechler, Nielsen IQ

Product Development: Challenges & Ingredients

  • Pea Protein in Ice Cream & Frozen Desserts Elsa Muller, Roquette Frére
  • Fava Bean Proteins and its Potential in Frozen Desserts Dennis Weiss, Meelunie B.V.
  • Strategies for calorie-reduction in Ice Cream and Frozen Desserts Finn Hjort Christensen, IFF Nutrition & Biosciences
  • Keeping a stable Production by maintaining pick up rate of Ice Cream Coating Kasper Stranddorf , Palsgaard A/S
  • Solution to minimize Stabilizers and E-numbers, offering a Clean Label Alternative uncommon in Ice Cream Raphael Naring, HERBAFOOD INGREDIENTS GmbH

Processing Technology

  • Consumer Expectations: Processing vs. Formulation Prof. em. Dr. Erich J. Windhab, ETH Zürich
  • There is so much more than Cones – Wafer Product Ideas and Trends for Ice Cream Leif-Erik Blohm, WALTERWERK KIEL GmbH & Co. KG

Sustainability: Focus Energy Management

  • Reduction of Energy through Processes focus Homogenizing

    Pavlos Kouroutsidis, Tetra Pak Ice Cream

  • Energy Management: Software Solutions to reduce Costs Theo Vliek, RBK Automotion GmbH
  • Proved reduction of energy consumption through lubricant change Klüber Lubrication Deutschland GmbH & Co. KG

Sustainability: Trends in Packaging –
Substitution of Plastic

  • Molded Fiber for Ice Cream Containers Tahsin Dag, PAPACKS SALES GmbH
  • Paper-Based wrapping Material Niels Fogh Nielsen, Tetra Pak Ice Cream

Status Quo – Science and Research

  • How does Addition of Polyphenols to Ice Cream Influence melt-down? Dr. Richard Hartel, University of Wisconsin-Madison
  • Relating the Properties of the Air-Serum Interface on Shrinkage Dr. Richard Hartel, University of Wisconsin-Madison
  • Effect of Dasher Design on Structure Development in an Ice Cream Freezer Dr. Richard Hartel, University of Wisconsin-Madison
  • Process Structure Property Relationships of Vegan vs. Dairy Ice Cream Prof. em. Dr. Erich J. Windhab, ETH Zürich

Our international speakers join us from:

  • Döhler GmbH
  • Eidgenössische Technische Hochschule Zürich
  • HERBAFOOD INGREDIENTS GmbH
  • IFF Nutrition & Biosciences
  • Klüber Lubrication Deutschland GmbH & Co. KG

  • Meelunie B.V.

  • NielsonIQ
  • RBK Automation GmbH

  • Rheon Automatic Machinery GmbH
  • Roquette Frére

  • Palsgaard A/S
  • PAPACKS SALES GmbH
  • Tetra Pak Ice Cream
  • University of Wisconsin
  • WALTERWERK KIEL GmbH & Co. KG