ProSweets 2022: Expert Stage
From raw materials and ingredients through to process technology and packaging ProSweets Cologne provides a unique communication platform for suppliers to the confectionery and snack industry.
Get new ideas for product developers and learn more about sustainability approaches in production at the DLG-Expert Stage.
How do I get the speakers’ presentations?
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31 January 2022
New ideas for product developers
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.)
| Time | Content |
| 12:30 | Opening 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 |
| 12:35 | Sweetness and food preference in children – challenges and opportunities in product development Prof. Dr. Andrea Maier-Nöth Professor of Sensory, Consumer & Nutritional Sciences, |
| 01:00 | Future of food: personalised nutrition as a driver for innovation & health Michael Gusko Global Director Innovation, GoodMills Group GmbH, Vienna, Austria |
| 01:25 | Cellular 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) |
| 01:50 | Summary 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 |
| 02:00 | Closing |
1 February 2022
Sustainability approaches in production
Sustainability wanted
Sustainability is now a global lifestyle trend. This has an impact on every industry, especially the food industry: Consumers want sustainably produced food. Companies are for example expected to take responsibility for climate protection. The goal is a resource-friendly production.
Future of food production
On top manufacturing companies are facing new challenges due to the effects of globalisation and digitalisation. However, this provides new tools to reduce the CO2 footprint in food production.
- How can production be as resource-conserving as possible without economic losses?
- How can food waste be avoided?
- How can AI models be used sustainably to improve planning?
- What opportunities do apps offer?
Answers to these and other important questions will be provided by our Expert Stage on the topic: Sustainability approaches in production.
DLG-Expert Stage
We will introduce you to sustainability approaches in production: 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 Tuesday, 01/02/2022 (12:30 – 01:30 pm)
| Time | Content |
| 12:30 | Opening 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 |
| 12:35 | Reducing food waste – relevance and strategies Simone Schiller Managing Director DLG Competence Center Food, DLG e.V., Frankfurt am Main, Germany |
| 12:50 | AI-based forecasting in food production and -retail Dr. Alexander Kauffeldt-Thieß Managing Director, Spicetech GmbH, Stuttgart, Germany |
| 01:05 | Fighting food waste together – how retailers & food manufacturers save their surplus via app Sophie Huntke Sales Team Lead, Too Good To Go Berlin, Germany |
| 01:20 | Summary 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 |
| 01:30 | Closing |
My Food – Personalisation and Nutrition
The DLG study focused on the question of what concrete opportunities and development prospects personalised food offers. More information you find here.
DLG Expert reports
Learn more about sensory, food technologies and nutrition here.
Join the DLG community at LinkedIn
Networking with other food industry professionals in the Linkedin group „food & food technology“
Kontakt
DLG-Fachzentrum Lebensmittel • Stéphanie Deveaux • Tel.: +49 (0) 69 24 788-256 FachzentrumLM@DLG.org