Anuga FoodTec 2018 preview

‘How to adapt to changes in bakery & dairy’

By Staff reporter

- Last updated on GMT

Speaker's Corner. Pic: Anuga FoodTec.
Speaker's Corner. Pic: Anuga FoodTec.
Anuga FoodTec 2018 will focus on the theme ‘Resource Efficiency’ this year covering all aspects of food production from the dairy and bakery industries, beverages and pasta, fruit & vegetables, to oils & fats.

Opening its doors from March 20-23, the trade fair in Cologne, Germany, will have 1,700 exhibitors with companies from more than 50 countries with conferences, meeting points and forums, guided tours, award ceremonies, special shows and a Speaker’s Corner.

William Reed 

Jenny-Eagle

Jenny Eagle, senior packaging & processing editor for DairyReporter and BakeryandSnacks will be hosting two conferences: ‘Trends in innovative Bakery​’ on Wednesday, March 21, from 10am-12noon in Meeting Points/Forums Food Ingredients (Boulevard Middle A 25) and ‘Dairy Technology – Raw Material Management​’ on Thursday, March 22, from 3pm-5pm at Forum, Topics, Trends, Technologies – What’s Moving Today’s Food Industry (Hall 9, D 98). 

Trends in Innovative Bakery will look at changes within the industry including products that are oriented to consumer and market requirements; the smart factory for bakery products; and recovery and recycling, such as by-products from food production.

A further trend in bakery is the production of frozen foods: These products require special knowledge concerning processes and raw materials. The speakers in this session will discuss functional recipe components in frozen bakery products.

In ‘Dairy Technology – Raw Material Management’, registration of raw milk, transport, registration of samples, analytics, milk bill settlements and quality standards are just a few of the fields that show how complex the procurement of milk as a raw material is today.

The speakers will talk about how raw material management can be implemented.

Trends in Innovative Bakery​ Wednesday March 21, 10am-12noon​ 

10:00-10:10 Opening and Chair
Jenny Eagle, senior editor, William Reed Business Media SAS (www.bakeryandsnacks.com​), Montpellier, France

Richard Meheran
Richard Meheran

10:10-10:30 Adapting your manufacturing processes to support innovation in the modern bakery
-​ Cost-effectively dealing with the changing tastes of the consumer 
- Protecting your ‘clean label' claims
Richard Meheran, business development manager, Matcon, UK

10:30-10:50 Use of wine yeast in bread production
- Complementing baker's yeast with wine yeast results in a rich flavour and taste profile
- The selected yeast strain performs well under modern processing conditions, including freezing
Julia Manhard, Master of Science, Biomedizin, Optiferm, Oy-Mittelberg, and Julien Huen, team leader, ttz Bremerhaven, Germany

Capture
(L to R); Manhard, Stolz, Rohm

10:50-11:10 Sourdough - A tool for product differentiation in fine pastry products
-­ Sourdough: a tool to improve fine pastry characteristics: aroma and flavor, texture, machinability and freshkeeping 
Dr. Peter Stolz, Ernst BÖCKER & Co., Minden, Germany

11:10-11:30 BERRYPOM - Innovative ways to incorporate berry pomace in cereal-based foods
- Residual pomace from berry juice processing represents a valuable ingredient for cereal-based foods 
- Technological and sensory limitations depend on target product and process modifications 

Susanne Struck, scientist, Institute of Food Technology & Bioprocess Engineering, Technische Universität Dresden, Germany, and Prof. Harald Rohm, Technische Univerität Dresden, Germany

11:30-11:50 Innovations for bakery production: from scientific approaches to applications
- Mass customization in the baking industry: 3D-printing & connected bakery
- Innovative trends in baking
Dr. Christoph Verheyen, Dr. Mario Jekle and Prof. Dr. Thomas Becker, Technische Universität München, Freising, Germany

(l to r) Verheyen, Jekle, Becker

11:50-12:00 Summary and closing
Jenny Eagle, senior editor, William Reed Business Media (www.bakeryandsnacks.com), Montpellier, France

Dairy Technology – Raw Material Management​ Thursday, March 22, 3pm-5pm

15:00 - 15:10 Opening and Chair
Jenny Eagle, senior editor, William Reed Business Media (www.dairyreporter.com​), Montpellier, France

15:10 - 15:35 Raw milk quality in Bavaria - criteria, testing scheme and results​ 
Dr. Christian Baumgartner, MD, Milchprüfring Bayern, Wolnzach, Germany

15:35 - 16:00 Milk measurement and sampling systems for milk collection trucks. Technological advances in - no carry over - milk sampling and avoidance of milk volume errors due to air ingress
Lutz Reiprich, manager Foodd Devision, Bartec Benke, Gotteszell, Germany

16:00 - 16:25 Latest trends and new challenges for inbound logistics​ 
Rainer Mindl, senior consultant, OPTITOOL, Regensburg, Germany

16:25 - 16:50 Material management in the process industry
Bernd Opgenorth, sales manager, Dairies & Beverages, ProLeiT, Leverkusen, Germany

Capture
(L TO R): Baumgartner, Reiprich, Mindl, Opgenorth

16:50 - 17:00 Summary and closing
Jenny Eagle, senior editor, William Reed Business Media (www.dairyreporter​.com), Montpellier, France 

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