Cologne, Germany — Naturalness in confectionery, minimizing mineral oil compounds in candy and snacks and clean-in-place (CIP) techniques for confectionery production will be discussed at the 2014 ProSweets Conference, according to organizer Koelnmesse GmbH.
The discussion on natural products will be led by Marco González, senior product manager food, for Döhler Group, and will give an overview of the global sweets market, its volume, growth and per capita consumption. It will also look at the global natural product trend and introduce concepts for capitalizing on the interest in natural products.
Reinhard Matissek, of the Food Chemistry Institute of the Association of the German Confectionery Industry, Cologne, will speak about minimizing hydrocarbons in mineral oils from contaminating plant- and animal-based foods.
The symposium on CIP will discuss cleaning and hygienic processes for both water- and fat-based products. Lead by Hermann-Otto Vongeheur, tutor at ZDS Academy, technical college of the German confectionery industry, will also look at changeovers from other masses as part of the CIP theme.