Cologne: 23.–26.03.2021 #AnugaFoodTec2021

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Trends in innovative Bakery | Event on the Anuga FoodTec 2018
DLG e.V. / German Agricultural Society

Trends in innovative Bakery

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21.03.2018 | 10:00 a.m. - 12:00 p.m.
Food Ingredients
DLG e.V. / German Agricultural Society
Eschborner Landstraße 122
60489 Frankfurt
0049 69 24788 388

The event

The production and consumption of bakery products can look back on centuries of tradition and yet are subject to constant change. Innovative impulses ensure that new products oriented to consumer and market requirements are developed and the smart factory for bakery products is on everybody's lips.
Recovery and recycling are also playing an ever more prominent role in food production processes. By-products from food production are often only used internally if they can be fitted into the producer's own portfolio. On the other hand, new opportunities for using by-products lead to material upgrading.

10:00-10:10 Opening and Chair
Jenny Eagle, Senior Editor, William Reed Business Media SAS (, Montpellier, France

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, Regional Sales Manager, Matcon Ltd, 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, Optiferm GmbH, Oy-Mittelberg and Julien Huen, ttz Bremerhaven, Germany

10:50-11:10 Sourdough - A Tool for Product Differentiation in Fine Pastry Products
-­ Sourdough a tool to improve Fine Pastry characteristics: Aroma and Flavour, Texture, Machinability and Freshkeeping
Dr. Peter Stolz, Ernst BÖCKER GmbH & Co. KG, 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 und 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, Prof. Dr. Thomas Becker, Technische Universität München, Freising, Germany

11:50-12:00 Summary and closing