In addition to presenting our latest innovations and solutions, we will also have discussion platforms and breakout sessions, where we will deep dive into industry trends, technologies and business opportunities. We are sure that together we can create a sustainable food value system whilst building sustainable businesses, but we are convinced that we will only do this if we meet and create the solutions together.
Sunday, Sept. 16:
|10.00 a.m. ||Regional consumer trends in bakery and confectionary|
|03.30 p.m.||Digital solutions for bakery and confectionary production|
Monday, Sept. 17:
|10.00 a.m. ||Sugar reduction in baked goods|
|03.30 p.m.||Sourdough artisanal vs. industrial production / clean label|
Tuesday, Sept. 18:
|03.30 p.m. ||Nutrition - The future of confectionary|
Wednesday, Sept. 19:
|10.00 a.m. ||Alternative raw materials for bakery products (super foods)|
|03.30 p.m.||Continuous vs. batch dough production process|
Register for the breakout sessions:
Since we have limited auditorium space, each breakout session is capped to 20 participants. The registration will be on a basis of first-come-first-serve, which will be followed by a waiting list when a session is fully booked.