The program
Tuesday, December 10, 2024
Begin: 12:30 - End: 17:30| Plenum 1: Interesting Facts from the World of Chocolate |
| Moderation Dr. Torben Erbrath & Christa Schuster-Salas |
| Welcome Andreas Bertram, ZDS e.V. & Christa Schuster-Salas |
| Overall Status of Confectionery Development Javier Muñoz, Euromonitor International, UK |
| Holistic Approach Establishing and Running a Cocoa Farm Hauke Will, Alfred Ritter GmbH & Co. KG, DE |
| When Sustainability Meets Quality to Create Real Impact for Cocoa Farmers and Planet David Deblauwe, Puratos GmbH, BE |
| New Hazelnut Cultivars from Oregon State University Shawn A. Mehlenbacher, Oregon State University, USA |
| Discussion |
| Networking Break & Foyer-Exhibition |
| New Cocoa Material Resources for Chocolate Production from the Cocoa Fruit Prof. em. Dr. Erich Windhab, ETH Zürich Laboratory of Food Process Engineering, CH |
| EUDR: The European Deforestion Regulation and its Impact Dr. Torben Erbrath, BDSI – Association of the German Confectionery Industry, DE |
| Discussion |
| End of the First Day |
| Festive Dinner at the Chocolate Museum in Cologne |
Wednesday, December 11, 2024
Begin: 8:30 - End: 21:00| Session A1: Cocoa as a Raw Material | Session B1: Filling Fats |
| Moderation Dr. John Newell | Moderation Oliver Stricker |
| Welcome | Welcome |
| The Cocoa Swollen Shoot Virus Disease and its Impact on Peasant Cocoa Culture in West Africa Dr. Francis Kwame Padi, Executive Director, Cocoa Research Institute of Ghana, GHA | New Insights into Palm Based Cool Melting Filling Fats Dr. Morten Daugaard Andersen, AAK Denmark, DK |
| Potential but also Limitations of Functional Microbial Cultures in the Fermentation of Cocoa Beans – Insights into Laboratory and Field Trials Prof. Dr. Susanne Miescher Schwenninger, ZHAW - Zurich University of Applied Sciences, CH | Oleogels: On the Potential of Non-Triglyceride Fat Structuring in Confectionary Products Prof. Dr. Eckhard Flöter, TU Berlin, DE |
| Discussion | Discussion |
| Networking Break & Foyer-Exhibition | Networking Break & Foyer-Exhibition |
| Session A2: Raw Material Hazelnut | Session B2: Quality Cocoa |
| Moderation Christa Schuster-Salas | Moderation Dr. Henri Kamphuis |
| Hazelnut Production in Oregon Sean Denfeld, Denfeld Packing, Inc., USA | Digital Evaluation of Cocoa Cut Tests: Lessons from Practice Tobias Jaeuthe, QVISIONS GmbH, DE |
| Sustainability Manager Ayşe K. GOLOĞLU, Yavuz Gıda San. ve Tic. A.S., TR | Precision Cocoa Bean De-Shelling: Key to Sustainable Quality Control Dr. Tobias Lohmüller, Hamburger Dresdner Maschinenfabriken, DE |
| Discussion | Discussion |
| Session A3: Cocoa and Chocolate Processing Technology | Session B3: Packaging |
| Moderation Thomas Scheidgen | Moderation Dr. Frank Heckel |
| Industrial In-line Detection of Crystallisation Upon Cooling for Filled Chocolate Products Prof. em. Dr. Erich Windhab, ETH Zürich Laboratory of Food Process Engineering, CH | Migration Through Fibre-Based Raw Materials Romy Fengler, Fraunhofer Institute for Process Engineering and Packaging IVV, DE |
| Unravelling the Complexity of Cocoa Flavor Development - An Analysis of the Network of Main and Smaller Impact Factors Along the Processing Chain Dr. Daniel Kadow, August Storck KG, DE | How does Packaging Aid a Chocolate Product Using Form, Design and Print? Annika Reuber, WOLKENdieb DESIGNAGENTUR, DE |
| AI - Supported Confectionery Production Carsten Butz, Winkler und Dünnebier Süßwarenmaschinen GmbH, DE | The New EU Packaging Regulation: Challenges and Solutions for Chocolate Products Julia Gisewski, BDSI - Association of the German Confectionery Industry, DE |
| Discussion | Discussion |
| Lunch, Networking Break & Foyer-Exhibition | Lunch, Networking Break & Foyer-Exhibition |
| Session A4: Finished Product Chocolate | Session B4: Updates from the World of Science |
| Moderation Brigitta Tewes | Moderation Dr. Peter Braun |
| Proficiency Testing for Sensory Evaluation of Cocoa and Chocolate Products Challenges and Opportunities Dipl. Ing. Karin Chatelain, ZHAW - Zürcher Hochschule für Angewandte Wissenschaften, CH | Formulating vegan chocolate using plant-based fat mixtures: analysis on the effect of chemical composition of edible fats crystallization Prof. Elena Simone, Polytecnico di Torino, IT |
| Measurement and Reduction of Oil Mobility in Nuts and Nut Products Hilke Schacht, Fraunhofer Institute for Process Engineering and Packaging IVV, DE | Monitoring Changes in the Volatele Profile of Equadorian Cocoa During - Different Steps in Traditional on Farm Processing Jose Manuel Moreno, The Andalusian Institute of Agricultural, Fisheries, Agrifood and Organic Production Research and Training, ES |
| Discussion | Discussion |
| Networking Break & Foyer-Exhibition | Networking Break & Foyer-Exhibition |
| Discussion | Discussion |
| Session A5: Alternative Raw Materials for Classic Chocolate | Session B5: Quality-Supported Processes |
| Moderation Oliver Stricker | Moderation Andreas Reichert |
| Chocolate Alternatives - future-proofing Chocolate? Dr. Sara Marquart, Planet A Foods GmbH, DE | Artificial Intelligence in Chocolate Production - Methods and Potential Applications from the Perspective of Joint Research Dr.-Ing. Tobias Voigt, Industry Association for Food Technology and Packaging e.V. DE |
| Sustainable Cocoa-Free Chocolate from Fava Beans Ross Newton, NuKoKo, UK | Robust Fat Bloom Solutions - a Decade of Research Frédéric Depypere, Barry Callebaut Belgium N.V., BE |
| Cell-Based Chocolate Géraldine Senn & Yannick Senn , Food Brewer AG, CH | Optimization of Sweetness and Aroma Sensing through Structure-Tailored 3D Printed Chocolate Surface Structures Prof. em. Dr. Erich Windhab, ETH Zürich Laboratory of Food Process Engineering, CH |
| Lunch, Networking Break & Foyer-Exhibition | Lunch, Networking Break & Foyer-Exhibition |
| Plenum 2: Poster Showcase & Exhibition | |
| Moderation Christa Schuster-Salas & Dr. Peter Braun | |
| Poster Showcase: Spotlight on Science! | |
| Poster Exhibition: Networking with Beer & Pretzels | |
| Evening at Free Disposal & End of the Second Day | |
Thursday, December 12, 2024
Begin: 8:30 - End: 13:30| Plenum 3: Vision of the Future |
| Moderation Dr. Peter Braun & Christa Schuster-Salas |
| Welcome |
| Cocoa / Chocolate Supply Chain and its Impact Johan Six, Dynamic Agroforestry, CH |
| Understanding Sweetness Perception from a Sensory and Neurophysiological Perspective Johannes Burkard, ETH Zürich Laboratory of Food Process Engineering, CH |
| Discussion |
| Networking Break & Foyer-Exhibition |
| Update: Current Cocoa Price Development Background, Cause Analyses, Outlook Barry Callebaut N.V., BE |
| AI and Recipe or Process Creation Marc Bravin, Hochschule Luzern-Informatik, CH |
| Ban on Bisphenol A-Based Plastics in Contact with Food - The End for Chocolate Production in Europe? Dr. Frank Heckel, Food Chemistry Institute (LCI) of the Association of the German Confectionery Industry (BDSI), DE |
| Discussion & Review |
| End of the Congress |
