Tuesday, 8.12.2020

PLENUM 1 (Konrad-Adenauer-Hall) / Chocolate here and today

Chairmen: Christa Schuster-Salas & Dr. Torben Erbrath

13:00 Opening
13:15 Contaminants, diseases, climate change - Current and future challenges of cocoa cultivation and solution strategies
Dr. Daniel Kadow, August Storck KG, Berlin, DE
13:45 Risk and crisis management along the supply chain - Business continuity in order to cope with pandemics
Anselm Elles, AFC Risk & Crisis Consult GmbH, Bonn, DE
14:15 Packaging caught between sustainability and digital transformation
Thomas Reiner, Berndt+Partner GmbH, DE
14:45 Discussion round: Speakers & audience
15:00 Network break and exhibitor platform
16:00 Edible insects protein: source of the future! Insect protein powder - substitute for milk powder?
Leah Bessa, Gourmet Grubb (Pty) Ltd., ZA
16:30 Plant Craft: key to indulgent plant based chocolate
Elif Kögmen & Camille Lannoy, Barry Callebaut
17:00 Making the first chocolate entirely from cocoa fruit using cocoa pulp as sweetener
Dr. Joselio Vieira, Nestlé Product Technology Centre-York, UK
17:30 Holistic approach to sugar reduction in chocolate
Vanessa Barey and Philippe Chouvy, Cargill Europe, BE
18:00 Discussion round: Speakers & audience
18:15 End of the first day
19:00 Festive dinner at the world-famous chocolate museum

Wednesday, 9.12.2020

SESSION A1 / Raw material cocoa (Konrad-Adenauer-Hall)

Chairmen: John Newell & Christa Schuster-Salas

08:30 Erroneous aromas in raw cocoa/cocoa masses report research project
Dr. Martin Steinhaus, Leibniz Institute for Food Systems Biology at the Technical University Munich, DE
09:00 Application of antifungal cultures in cocoa bean fermentation and insights in impacts on overall bean quality
Prof. Dr. Susanne Miescher, ZHAW, CH
09:30 Cocoa chain - Bean to Bar
Prof. Dr. Bernward Bisping, University Hamburg, DE
10:00 Discussion
10:10 Network break and exhibitor platform

SESSION A2 / Process technology cocoa (Konrad-Adenauer-Hall)

Chairmen: Thomas Scheidgen & John Newell

11:10 The fruity side of cocoa - made from cocoa pulp for chocolate making
Anian Schreiber, Ursina Krähenmann, KOA, CH
11:40 First steps to autonomous winnowing / Changes in performance and required optimisation at real time
Dr. Tobias Lohmüller, Hamburg Dresdner Maschinenfabriken GmbH, Dresden, DE
12:10 Discussion

SESSION A3 / Technology of chocolate production (Konrad-Adenauer-Hall)

Chairmen: Dr. Peter Braun & Brigitta Tewes

12:20 Moisture-induced lactose crystallisation to liberate fat from milk powder during chocolate processing
Rebecca Schneider, Technical University Dresden, DE
12:50 Chocool - Visualization of the heat transfer, detection of detachment errors
Lucas Grob, ETH Zürich, CH
13:20 Discussion
13:30 Lunch

SESSION A4 / Sensory of raw materials and chocolate (Konrad-Adenauer-Hall)

Chairmen: Christa Schuster-Salas & Oliver Stricker

14:30 Appreciation of chocolate – a multi-sensorial experience
Karin Chatelain, ZHAW - Zurich University of Applied Sciences Sciences Institute for Food and Drink Innovation, CH
15:00 Can analytics replace traditional tasting? Analytical and instrumental alternatives to human sensor technology
Dr. Andreas Dunkel, TU Munich - Chair of Food Chemistry and Molecular sensor technology, DE
15:30 Discussion

SESSION A5 / Chocolate (Konrad-Adenauer-Hall)

Chairmen: Thomas Scheidgen & Brigitta Tewes

15:40 Measuring chocolate for optimizing chocolate production, using the ChocoAnalyzer
PhD Eleni Ioannidi, University of Copenhagen, DK
16:10 Micro cutting process - a new technology for chocolate, confectionery and rework processing
Alfred Klotz, Maschinenfabrik Seydelmann KG, DE
16:40 Discussion
16:50 Coffee break and conversion to plenary

PLENUM Poster

17:20 Poster-Slam: Brief introduction of the posters (one minute each poster)
18:05 Poster-Session inside the exhibition hall with beer & pretzel
- Evening at free disposal --

SESSION B1 / Quality and analytics (Rheinhall)

Chairmen: Andreas Reichert & Henri Kamphuis

08:30 Quality & safety through automated optical sorting -Detection and removal of aflatoxin contaminated ingredients
Christian Hofsommer, TOMRA Sorting Solutions AS, NOR
09:00 Mixing of ingredients into tempered and aerated chocolate / fat mass
Volker Bäumer, Sollich KG, DE
09:30 Digitization of the personal assessment of chocolate Quality inspection by quantifying the colors using the example of fat bloom
Sophia von Gehlen, Carl van Gehlen Spezialmaschinen und Zubehör GmbH & Co KG, DE
10:00 Discussion
10:10 Network break and exhibitor platform

SESSION B2 / Packaging (Rheinhall)

Chairmen: Dr. Frank Heckel & Dr. Torben Erbrath

11:10 Ecodesign of packaging WITH plastic
Dr. Isabell Schmidt, IK Industrievereinigung Kunststoffverpackungen e.V., Bad Homburg, DE
11:40 Prospects for the use of recycled plastics in the packaging
Immo Sander, Werner & Mertz GmbH, DE
12:10 Discussion

SESSION B3 / Hazelnuts (Rheinhall)

Chairmen: Christa Schuster-Salas & Oliver Stricker

12:20 Microbiology of hazelnuts - factors influencing quality
Dominic Bahmann, Universität Hamburg - Hamburg School of Food Science, DE
12:50 Off-taste in hazelnuts (Chemistry - influence on sensor technology)
Dr. Andreas Dunkel, TU Munich - Chair of Food Chemistry and Molecular sensor technology, DE
13:20 Discussion
13:30 Lunch

SESSION B4 / Sustainability - Our future (Rheinhall)

Chairmen: Dr. Torben Erbrath & Steffen Jarzombeck

14:30 Sustaining high-quality cocoa production
Prof. Koen Dewettinck, Ghent University, Gent, BE (presenter) Claudia Delbaere, Cacaolab bv, Evergem, BE
15:00 Sustainability along the Chocolate Value Stream
Katharina Hilker und Christian Walter, Bühler GmbH, DE
15:30 Discussion

SESSION B5: Food safety (Rheinhall)

Chairmen: Dr. Henri Kamphuis & Dr. Frank Heckel

15:40 BIOimaging; BIOaccessibility; BIOavailability-Tracking cadmium from cocoa to the enterocyte
Dr. Claudia Keil, Technical University of Berlin, Faculty III Institute of Food Technology and Food Chemistry, DE
16:10 Contaminants and pesticides in cocoa: a horizon scan and future challanges
Marc Joncheere, ECA/Caobisco JWG contaminants
16:40 Discussion
16:50 Coffee break and conversion to plenary session

Thursday, 10.12.2020

The future firmly in sight

Chairmen: Christa Schuster-Salas & Dr. Peter Braun

08:50 Welcome
09:00 Climate action in cocoa production
Dr. Christian Bunn, Alliance Bioversity-CIAT, DE
09:30 Cocoa from plant cell cultures: From tissue culture to cocoa powder for chocolate
Philipp Meier, Prof. Dr. Regina Eibl, ZHAW, Life Sciences und Facility Management / ICBT Institute for Chemistry and Biotechnology, Biochemical Engineering and Cell Culture Technology, CH
10:00 Seeds and peels from grape - an useful ingredient for milk chocolate?
Prof. Dr. Siegfried Bolenz, HS Neubrandenburg, DE
10:30 Coffee break
11:30 Labelling: How to cope with the frequent changes in labelling: Digital printing?
Matthieu Carni, Siegwerk Druckfarben AG & Co. KGaA, Siegburg, DE
12:00 Package design and sustainability - new packaging concepts, materials and trends
Peter Désilets, pacoon GmbH, DE
12:30 Industrial chocolate cooling - analysed and optimised
Prof. Erich Windhab, ETH Zürich, Laboratory of Food Process Engineering, CH
13:00 The story of an unusual chocolate bar
Ynzo van Zanten, Tony’s Chocolonely, Amsterdam, NL
13:30 Closing words of the ZDS Andreas Bertram, ZDS, DE
14:00 Discussion/Review
14:10 End of the congress

- SUBJECT TO CHANGES -

The supporting program

The main purpose of the supporting program is to provide networking opportunities and give participants the chance to make contact with the speakers, the members of the Organising Committee or to exchange ideas directly with other important personalities from the global chocolate industry who will be represented at CHOCO TEC.

The organizing committee / Our presenters

For many years the CHOCO TEC programme has been prepared by an organizing committee that is composed of well-known representatives of important companies from the chocolate industry. To this end, the committee can refer to experiences, market observations and expertise and can continuously recommend current and innovative subjects that affect the industry.

Christa Schuster-Salas, Infopoint Kakao und mehr
Andreas Bertram, ZDS-Solingen e.V.
Dr. Peter Braun, Swiss Food Research
Dr. Torben Erbrath, BDSI e.V.
Dr. Frank Heckel, LCI Köln
Steffen Jarzombeck, Barry Callebaut Deutschland GmbH
Dr. Henri Kamphuis, Cargill Cocoa & Chocolate
John Newell, Nestlé AG
Andreas Reichert, Rübezahl Schokoladen GmbH
Thomas Scheidgen, Lindt & Sprüngli GmbH
Oliver Stricker, August Storck KG
Brigitta Tewes, Ritter Sport GmbH & Co KG

The industry exhibition

During the entire event, an industrial exhibition will be held in the exhibition halls, which has become an important part of CHOCO TEC. Approximately 50 exhibitors from all over Europe have the opportunity to present their companies, their products or their machines to an international audience. Some of the exhibitors will present their innovations in short presentations during the generously dimensioned breaks.

The Poster Exhibition

The special feature of this congress is the combination of scientific topics with contributions from the international chocolate industry. In addition to the specialist lectures, the poster exhibition has a central role. The conference topics will visit the posters during the breaks as well as during the specially planned "poster session". In addition, there will be a "Poster Slam", where poster exhibitors will have the opportunity to present the most important contents of their research to the plenum within a short time.

The product sample exhibition
"If chocolate is the answer, the question is not important!"

This is the best way to describe the supporting program of the CHOCO TEC. Because one thing cannot and must not be missing at this event: Chocolate! Over the years, it has become firmly established that there are generous product sample exhibitions during the congress breaks, where both established and new products can be displayed and tasted.

Dinner at the world-famous chocolate museum

What would a trip to Cologne for CHOCO TEC be without a visit to the world-famous chocolate museum? For this reason, we are delighted every year to conclude the first event evening in the Chocolate Museum in an indescribable atmosphere on the banks of the Rhine. A chocolate buffet, which you can enjoy before, during or after the diner leaves nothing to be desired. In the last years our guests could always be pleased about a "special act". Among others, magicians, dance and music groups and Santa Claus himself were part of the evening event.

Did we convince you? Then register now for CHOCO TEC 2020.

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