December 6 - 8, 2016 Congress Center North Koelnmesse, Cologne GERMANY Simultaneous Translation German - English ZDS - The Academy of Sweets De-Leuw-Str. 3-9, D-42653 Solingen, GERMANY Phone +49 (0)212 - 59 61 14; Fax +49(0)212 - 59 61 33 [email protected], www.zds-solingen.de Dear Friends of Chocolate, The CHOCO TEC has established itself as one of the most successful congresses and most im- portant meeting points of the chocolate industry. As highlight of the ZDS congress year you will, once again, get a large overview of current trends, internationally increasing markets, new functional raw materials, innovative technolo- gies, aspects of quality control, sustainability and much more. To this end, the “Kongresszentrum Nord” (Congress Centre North) of the KölnMesse (Cologne Fair) offers the necessary area for the yearly increasing number of participants of up to 350 people and around 50 exhibitors from all over the world. The Network Character The network character is – apart from the interesting congress program – in the focus of this event. The foyer exhibition that will take place in parallel to the congress, the breaks and the festive dinner in the world-famous Chocolate Museum on the fi rst evening of the event will offer the par- ticipants an excellent platform for it. The Scientific Poster Exhibition In addition to the important expert presentations in the congress program the poster exhibition in the foyer will be a central element. The participants of the congress will view the posters during the breaks as well as in the course of the “poster session” that has been exclusively planned. Moreo- ver, it will be for the fi rst time that this year a “poster-slam” has been arranged where the poster exhibitors will get the opportunity to briefl y present the most important aspects of their research to the plenum. The Festive Dinner in the World Famous Chocolate Museum There is no better location than the world-famous Chocolate Museum along the banks of the river Rhine in Cologne in order to end the fi rst day of the CHOCO TEC. In addition to the excellent buffet you can, once again, look forward to a fantastic chocolate buffet as well. Do not only use your time during the dinner to think about the new information you have gained but also start valuable networking activities for your future business with the leadership of the chocolate industry. Be with us and don’t miss THE chocolate event of the year. We are pleased to meet you soon! The Seminar-Team of ZDS -2- The Organizing Committee For many years the CHOCO TEC program has been prepared by an organisation committee that is composed of well-known representatives of important companies of the chocolate industry. To this end, the committee can refer to experiences, market observations and expertise and, thus, can continuously recommend current and innovative subjects that affect the industry. Christa Andreas Dr. Peter Dr. Torben Steffen Dr. Henri Schuster-Salas, Bertram, ZDS- Braun, Swiss Erbrath, Jarzombeck, Kamphuis, Alfred Ritter Solingen e.V. Food Research BDSI e.V. Barry Calle- Cargill B.V. GmbH & Co. baut Deutsch- KG land GmbH Dr.-Ing. Prof. Dr. Andreas Thomas Oliver Joselio Vieira, Ulrich Löser, Reinhard Reichert, Scheidgen, Stricker, Nestlé Product Mondelez Matissek, Rübezahl Lindt & August Storck Technology International / LCI Lebensmit- Schokoladen Sprüngli KG Centre Kraft Foods telchemisches GmbH GmbH R&D Inc. Institut e.V. -3- The lectures of CHOCO TEC 2016 For this year’s CHOCO TEC conference we’ve gained experienced speakers of international, renowned companies. The speakers are coming from both, practice and research, and will focus on current developments in the area of chocolate and industrial chocolate processing. • Dr. Ulrich Adolphi Wilhelm Reuss GmbH & Co. KG / D • Prof. Dr. Emmanuel Ohene Afoakwa University of Ghana / GHA • Dr. Gertrud Bauermeister Netzsch Feinmahltechnik GmbH / D • Prof. Dr. Siegfried Bolenz Hochschule Neubrandenburg / D • Annette Bongartz-Kohli Zurich University of Applied Sciences / CH • Wolfgang Danzl Fraunhofer Institut für Verfahrenstechnik und Verpackung / D • Dr. Morten Daugaard Andersen AarhusKarlshamn AB / DK • Prof. Dr. Michael Doßmann Hochschule Weihenstephan / D • Michelle End Cocoa Research Association Ltd (CRA Ltd) / GB • Dr. Kelly Fourtouni Mondelez International / GB • Tobias Franke Hochschule Neubrandenburg / D • Dipl.-Ing. Ludwig Gruber Fraunhofer-Institut für Verfahrenstechnik und Verpackung / D • Prof. Dr. Thomas Hocker ZHAW Winterthur, University of Applied Sciences / CH • Julia Kieck ZDS-Solingen / D • Moritz Kindlein Technische Universität München / D • Dr. Tobias Lohmüller Bühler AG / CH • Prof. Dr. Stefan Lorkowski University of Jena / D • Dr. Marc Lutz Chocolat Frey AG / CH • Devashish Makarand Tikekar Barry Callebaut / B • Josefi ne Märtin VEBU (Vegetarierbund Deutschland e.V.) / D • Prof. Dr. Reinhard Matissek LCI Lebensmittelchemisches Institut e.V. / D • Dr. Katlijn Moelants Cargill R&D Centre Vilvoorde / B • Dr. Sylvia Pfaff FIS-Europe / D • Prof. Dr. Malcolm Povey University of Leeds / GB • Dr. Wayne Price Mondelez International / GB • Gricha Safarian Puratos Grand-Place Co. LTD / VNM • Dr. Rainer Schmitt AromaLAB AG / D • Sabine Schnadt Deutscher Allergie- und Asthmabund / D • Richard Scobey World Cocoa Foundation / USA • Lee Statham Nestlé York Ltd., GB • Jack Steijn Equipoise / GB • Prof. Dr. Saskia van Ruth University of Wageningen / NL • Beate Weiskopf Forum Nachhaltiger Kakao / D • Prof. Dr. Erich Windhab ETH Eidgenössische Technische Hochschule Zürich / CH -4- The Congress Program Tuesday, December 6, 2016 PLENUM 1 / TRENDS AND MARKETS Konrad-Adenauer Saal: Chairmen Christa Schuster-Salas & Dr. Torben Erbrath 13.00 Opening Andreas Bertram & Christa Schuster-Salas 13.15 The CocoaAction Strategy: Global Richard Scobey, President of World Cocoa commitment of the industry for sustai- Foundation / USA nability in the cocoa sector 13:45 International trends and markets in the Lee Statham, Nestlé York Ltd. / GB chocolate industry 14.15 The CAOBISCO/ECA/FCC publication Michelle End, „Cocoa beans: chocolate and cocoa Cocoa Research Association Ltd (CRA Ltd) industry quality requirements“ / GB 14.45 Networking break, Foyer Exhibition and Exhibitors Platform 15.45 Requirements for the Asian chocolate Devashish Makarand Tikekar, market Barry Callebaut / B 16.15 The growing Vietnamese chocolate Gricha Safarian market Puratos Grand-Place Co. LTD / VNM 16.45 Combining emotions and sensory Annette Bongartz-Kohli, science - a new research approach Zurich University of Applied Sciences / CH regarding marketing 17.15 End of the fi rst day 19.00 Festive dinner at the world-famous chocolate museum -5- Wednesday, December 7, 2016 08:30 SESSION A1 / CHOCOLATE PROCESSING Konrad-Adenauer Saal: Chairmen Dr. Peter Braun & Thomas Scheidgen 08.40 Transfer of Iron, Tungston and Cobalt during cocoa Dr. Gertrud Bauermeister, grinding process Netzsch Feinmahltechnik GmbH / D 09.10 Improve the heat-related bloom stability for chocolate Dr. Morten Daugaard Andersen, AarhusKarlshamn AB / DK 09.40 Feasibility of the coarse conching process for producing Prof. Dr. Siegfried Bolenz, dark chocolate Hochschule Neubrandenburg / D 10.10 Networking break, Foyer Exhibition and Exhibitor‘s Platform SESSION A2 / HEALTH ASPECTS Konrad-Adenauer Saal: Chairmen Andreas Reichert & Steffen Jarzombeck 11.15 Killing the pain: Scavenging effects of cocoa and chocolate Prof. Dr. Emmanuel Ohene Afoakwa, consumption University of Ghana / GHA 11.45 Aspects of well-being for the chocolate categorie Dr. Wayne Price, Mondelez Intern. / GB 12.15 Infl uence of roasting on health-related compounds in nuts Prof. Dr. Stefan Lorkowski, Universität Jena / D 12.45 Lunch SESSION A3 / COCOA BUTTER CRYSTALLIZATION Konrad-Adenauer Saal: Chairmen Christa Schuster-Salas & Dr. Ulrich Löser 14.00 Development of a rheological method to investigate fat Dr. Katlijn Moelants, crystallization Cargill R&D Centre Vilvoorde / B 14.30 Controlled cooling of cocoabutter and modelling of the Prof. Dr. Thomas Hocker, cocoa butter crystallization process ZHAW Winterthur / CH 15.00 Storage conditions of fi lled chocolates – infl uences on fat Wolfgang Danzl, Fraunhofer Institut für bloom development Verfahrenst. und Verpackung / D 15.30 Networking break, Foyer Exhibition and Exhibitor‘s Platform SESSION A4 / FOOD SAFETY Konrad-Adenauer Saal: Chairmen Christa Schuster-Salas & Prof.Dr. Reinhard Matissek 16.30 Migration of undesired substances - Practical challenges Dr. Marc Lutz, for a food manufacturer Chocolat Frey AG / CH 17.00 Developments within the AIF project „Minimization mineral Dipl.-Ing. Ludwig Gruber, Fraunhofer-Inst. oil migration“ für Verfahrenst. und Verpackung / D 17.30 Poster-Slam: Brief introduction of the posters and their exhibitors 18.00 Scientifi c poster-session inside the exhibition hall with fi ngerfood 19.00 End of the 2nd day/ Evening at free disposal -6- 08:30 SESSION B1 / MILK Rheinsaal: Chairmen Henri Kamphuis & Oliver Stricker 08.40 Unintended milk in chocolate and confectionery - Sabine Schnadt, Deutscher adverse reactions to milk components Allergie- und Asthmabund / D 09.10 Allergen management - Assessment of unintended milk Dr. Sylvia Pfaff, presence FIS-Europe/ D 09.40 Milk substitutes in vegan chocolate Josefi ne Märtin, VEBU (Vegetarierbund Deutschland e.V.) / D 10.10 Networking break, Foyer Exhibition and Exhibitor`s Platform SESSION B2 / ANALYTICS Rheinsaal: Chairmen Christa Schuster-Salas & Henri Kamphuis 11.15 Off-Flavours: Geosmin in chocolate