6. – 8.12 - ZDS
6. – 8.12 - ZDS
6. – 8.12 - ZDS
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<strong>6.</strong> <strong>–</strong> <strong>8.12</strong>.2011<br />
Location: Congress-Centrum Nord,<br />
Koelnmesse, Cologne / Germany<br />
Cooperation Partners:<br />
Organisation committee<br />
Michael vom Dorp, Cargill Deutschland GmbH / D<br />
Corinna Brockshus, Gelato Classico / D<br />
Frédéric Dervieux, DMK Deutsches Milchkontor GmbH / D<br />
François Doré, Bel Industries / F<br />
Helga Gels, DMK Deutsches Milchkontor GmbH / D<br />
Peter Gonon, Tetra Pak Processing Systems / DK<br />
Ernst Kammerinke, BDSI / D<br />
Hubert Müller, Danisco Switzerland AG / CH<br />
Martin Nicksch, Rosen Eis / D<br />
Andréa Pernot-Barry, <strong>ZDS</strong> / D<br />
Hiltrud Rohenkohl, Dr. August Oetker Nahrungsm. KG / D<br />
Max Puaud, Nestlé PTC Beauvais / F<br />
Prof. Dr.-Ing. Erich Windhab, ETH Zürich / CH<br />
International <strong>ZDS</strong> Seminar Simultaneous translation<br />
SIE-11 English / French / German
„ INTER-ICE 2011” the international number one event on the ice cream industry’s<br />
calendar, is set to welcome everyone on the ice cream scene. All the latest information on<br />
ice cream will be shared at this special forum which takes place every two years now. It is<br />
a must for everyone who wants to take an active part in the ice cream network.<br />
This year <strong>ZDS</strong> organises “INTER-ICE<br />
2011” in Cologne. This event aims at<br />
providing a platform for presentation<br />
and exchange of most recent knowledge<br />
including latest research findings and<br />
industrial application in ice cream. You<br />
are invited to participate and meet with<br />
top professionals from academia and<br />
industry from all over the world.<br />
Participants<br />
“INTER-ICE 2011” has something for<br />
just about everyone! Owners of<br />
companies, members of the board,<br />
managing directors, scientists, technical<br />
managers and the heads of development<br />
and production as well as purchasing<br />
and quality managers will be there.<br />
All of them can expect to gain a wealth<br />
of information. The discussion topics at<br />
the symposium, be they specific or all<br />
embracing, are part of everyday life for<br />
milk producers, ice cream manufacturers<br />
and researchers, but nowhere will these<br />
topics be so intensively and concretely<br />
discussed as at “INTER-ICE”.<br />
Topics<br />
The „ INTER-ICE 2011“ is the best<br />
opportunity to obtain the latest<br />
information on ice cream related topics<br />
in a nutshell. Science, research and their<br />
practice-oriented technological<br />
implementation bringing about new<br />
products, new trends and new markets.<br />
Experts in processing technology,<br />
analysis, new markets and raw materials<br />
will be there to share the latest<br />
developments in ice cream with you.<br />
With numerous lectures, the whole<br />
spectrum of ice cream will be covered,<br />
from the milk to the ice cream bar just<br />
waiting to be taken out of its wrappers!<br />
The Exhibition<br />
A special foyer exhibition including all<br />
important suppliers and manufacturers of<br />
machinery for the ice cream industry will<br />
be held for three days at the conference<br />
venue, Koelnmesse Congress-Centrum<br />
Nord, at Cologne.<br />
The Exhibitors’ Presentations<br />
/ Posters<br />
In addition to the extensive lecture series,<br />
there will be an added opportunity<br />
during breaks to learn even more about<br />
research, products and machinery <strong>–</strong><br />
several companies will hold short lectures<br />
(English) during breaks and present you<br />
the latest developments and posters will<br />
be presented.<br />
Fringe Event<br />
Contact and communication among<br />
symposium participants naturally plays<br />
an important role at this industry meeting<br />
place. A true highlight of the symposium<br />
will be the opening banquet on the first<br />
evening with an ice cream buffet<br />
sponsored by Nestlé that will tempt you<br />
to get a good taste of this delicious topic!
Tuesday, 06 December 2011<br />
13:00 Opening<br />
Plenum 1 / MARKET / TRENDS<br />
Chairmen: Hubert Müller / Michael vom Dorp<br />
13:10 Global ice cream trends<br />
N.N., Innova Markets Insights<br />
13:40 Discussion<br />
13:50 The ice cream market in South Corea<br />
Sung Woon JUNG, Danisco South Corea<br />
14:20 Discussion<br />
14:30 Trends in Europe / Situation on the commodity market<br />
N.N., Döhler GmbH<br />
15:00 Discussion<br />
15:10 Coffee break / EXHIBITION<br />
16:10 Presentation of a Kazakhstan producer<br />
N.N.<br />
16:30 Discussion<br />
16:40 Comparison of ice cream formulation Russia / Europe<br />
Antonina Anatolyevna TVOROGOVA, All-Russian Research Institute of<br />
Refrigerating Science (translation from Russian in English)<br />
17.10 Discussion<br />
17.20 Vanilla flavour<br />
N.N., Döhler GmbH<br />
17.40 Discussion<br />
17.50 End of the first conference day<br />
19:00 Casual buffet at the<br />
Gürzenich Weinkeller (Bus transfer)<br />
Ice cream buffet sponsored by Nestlé<br />
Ice Cream Product Technology Center
Wednesday, 07 December 2011<br />
9:00<br />
Section A1: Ingredients Section B1: Technology<br />
Chairwomen: H. Rohenkohl, H. Gels<br />
The palm oil challenge<br />
Torben VILSGAARD, Danisco<br />
9:20 Discussion Discussion<br />
9:25<br />
Galactofructose in ice cream<br />
Pascal RONFARD, Solactis - Solvay<br />
9:45 Discussion Discussion<br />
9:50 Fruit preparations<br />
N.N.<br />
Chairmen: P. Gonon, M. Nicksch<br />
High pressure homogenization<br />
Soeren GREGERSEN, Tetra Pak Hoyer A/S<br />
Dry ingredients mixing<br />
Per Kollerup JENSEN, Tetra Pak Scanima A/S<br />
The ratio of dissipation heat<br />
generation and heat release as a<br />
key process variable<br />
Erich J. WINDHAB, ETH Zürich<br />
10:10 Discussion Discussion<br />
10:15 Stabilisation of ice cream produced Food refrigeration Innovation: The<br />
with reduced level of saturated fat FRISBEE European Research Project<br />
Claus Prior HANSEN, Palsgaard<br />
Dr. Graciela ALVAREZ, CEMAGREF<br />
10:35 Discussion Discussion<br />
10:40 Coffee break / EXHIBITION & EXHIBITORS’ PLATFORM<br />
11:45<br />
Section A2: Ingredients Section B2: Structure<br />
Chairmen: F. Doré, M. vom Dorp<br />
Key functions of some optimized<br />
whey proteins in ice cream<br />
Philippe BOURLET, Bel Industries<br />
12:05 Discussion Discussion<br />
12:10 Ice cream without the extensive use<br />
of a cold chain N. CODORNIU FRANCH,<br />
Kerry Ingredients & Flavours<br />
Chairmen: H. Müller, M. Puaud<br />
Material transport in ice-cream <strong>–</strong><br />
Influence of stabilizers on a reduced<br />
ice crystal growth Ute BINDRICH, DIL<br />
Survey of the microstructure of<br />
commercial ice creams in the United<br />
States Maya M. WARREN, University of<br />
Wisconsin<br />
12:30 Discussion Discussion<br />
12:35 Flavour Perception<br />
Microstructure and psychology<br />
Dr. Jean-Luc GELIN, Firmenich<br />
Ian NORTON, University of Birmingham<br />
12:55 Discussion Discussion<br />
13:00 Lunch
14:00<br />
Section A3: Analytics / Sensory Section B3: Structure<br />
Chairmen: M. Puaud, E. Windhab<br />
Foam characteristics<br />
Finn MADSEN, Danisco<br />
14:20 Discussion Discussion<br />
14:25 New approaches to in-line<br />
measurement of viscosity and solid<br />
content in crystallizing ice cream<br />
Erich J. WINDHAB, ETH Zürich<br />
14:45 Discussion Discussion<br />
14:50 Refreshment in ice cream<br />
David LABBE, Nestlé Research Center<br />
15:10 Discussion Discussion<br />
15:15 Coffee break / EXHIBITION<br />
Chairmen: E. Kammerinke, F. Doré<br />
Plenum 2 / Regulations<br />
Chairpersons: F. Dervieux, H. Rohenkohl<br />
Engineering dairy proteins with<br />
enhanced functionality in ice<br />
cream<br />
Fred VAN DE VELDE, NIZO<br />
Technological influence options<br />
on hardness, creaminess and<br />
sensorial cold perception<br />
Heiko SPITZBART, ETH Zürich<br />
A review of mechanisms of<br />
partial coalescence of fat<br />
globules<br />
Richard HARTEL, University of Wisconsin<br />
1<strong>6.</strong>00 The use of Stevia extract in sweetening systems for ice<br />
cream applications<br />
Thomas DRAGUHN, Cargill Health & Nutrition<br />
16:30 Discussion<br />
16:40 New EU Food Information Regulation<br />
Ernst KAMMERINKE, BDSI<br />
17:10 Discussion<br />
17:20 Natural food products: the consumer perspective and the<br />
food industry perspective<br />
Christopher PIPE, Nestlé<br />
17:50 Discussion<br />
18:00 Poster session and get together
Thursday, 8 December 2011<br />
Chairmen: M. vom Dorp, F. Dervieux<br />
9:00 Health claims<br />
Gerd HARZER, TU Munich<br />
9:30 Discussion<br />
Plenum 3<br />
9:40 Regulatory aspects<br />
Himanshu GUPTA, Nestlé Vevey<br />
10:10 Discussion<br />
10:20 Coffee break / EXHIBITION<br />
11:10 Asian ice cream market & functional ingredients for ice<br />
confectionery<br />
Yoshiki ODA, Fuji Oil Co.<br />
11:40 Discussion<br />
11:50 Palm oil sustainability<br />
N.N.<br />
12:20 Discussion<br />
12:30 CO 2 Footprint<br />
Marcin PREIDL, VDM<br />
13:00 Discussion<br />
13:10 Closing remarks<br />
End of Conference<br />
- Subject to alterations -
Date / Venue<br />
Registration<br />
Fee<br />
Seminar SIE-11<br />
TERMS OF PARTICIPATION<br />
Fees for participation<br />
Tuesday, 6 December 2011 13.00 until<br />
Thursday, 8 December 2011 around 13.30<br />
Koelnmesse, Congress-Centrum Nord<br />
50532 Köln - Germany<br />
<strong>ZDS</strong> - Seminar-Service<br />
Tel +49 / (0)212 / 59 61-32 Fax +49 / (0)212 / 59 61-33<br />
http://www.zds-solingen.de E-Mail: s.steinmetz@zds-solingen.de<br />
Members of the <strong>ZDS</strong> Association 1.275,00<br />
Non-members 1.570,00<br />
Deduction of 5% from the 2nd participant of a company<br />
Fees in full are due upon receipt of invoice. Money transfers to the <strong>ZDS</strong> are to be made free of charge for<br />
<strong>ZDS</strong>. Please send money only after having been invoiced. Participation only after receipt of payment two<br />
weeks prior to seminar date. Credit-cards (VISA / Euro-/MasterCard / Diners Club) are accepted. If two or<br />
more participants are registered by the same company, each participant after the first receives a deduction<br />
of five per cent on the respective fees.<br />
Travel / Accommodation<br />
Travel information and directions will be sent out with the registration confirmation. Costs incurred for<br />
overnight accommodations are not included in the seminar fee. We have made arrangements with several<br />
hotels, where you can book your room directly mentioning "INTER-ICE".<br />
Cancellation<br />
Please understand that we have to charge 10% of the seminar fee for cancellations up to two weeks and<br />
50% for cancellations up to one week prior to the seminar for administrative expenses. Later cancellations<br />
will be invoiced with 100% of the seminar fee. We will certainly accept a substitute participant without<br />
additional costs. If the event is cancelled by the organiser, the fee will be reimbursed totally.<br />
Liability<br />
In the event that seminars are cancelled for reasons for which <strong>ZDS</strong> is responsible, reimbursement is limited<br />
to refunding already paid seminar fees. Any further claims are excluded.<br />
Protection of Personal Data<br />
In compliance with the stipulations of the German Federal Law on Protection of Personal Data we hereby<br />
inform you that addresses of interested persons and seminar participants will be electronically stored with<br />
the intention to forward programmes and seminar information of <strong>ZDS</strong>.
REGISTRATION for INTER-ICE 2011 (6 <strong>–</strong> <strong>8.12</strong>.2011)<br />
Mr Ms<br />
FAX: +49 - 212 - 59 61 33<br />
Surname<br />
First Name<br />
Company<br />
Position<br />
Address of company<br />
Country<br />
Phone no. (with country code)<br />
Fax no.<br />
E-mail address<br />
A list of hotels where you can book your rooms directly mentioning<br />
“INTER-ICE” will be attached to our confirmation of registration.<br />
By paying the seminar fees with credit-card please fill in:<br />
VISA Euro-/MasterCard Diners Club<br />
No. of credit-card: ..................……... Valid dates: .....................…........<br />
Signature incl. company stamp Date
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