Interactive Voting Session – Is this a Bar
Nadine Steiner, ZDS e.V.

PANELTALK: What is a Bar? / Different Factors, Marketing & Technology
Thorsten Blume, The Lorenz Bahlsen Snackworld GmbH & Co KG, Thomas Reinemann, RCC Consulting GmbH

Hypes, Trends, Megatrends – Dynamics with the FMCG Market in Germany
David Georgi, NIQ Germany

Tapping Into the Feed: What Social Listening Reveals About UK Snack Bar Consumers
Quentin Schotte, Cargill Holding (Germany) GmbH

Presentation Aasted ApS
Holger Hennrichs, Aasted ApS

LIVE DEMONSTRATION
Holger Hennrichs, Aasted ApS

Innovative protein-based Food and off Flavors – a Challenging Sensory Approach
Prof. Dr. Simone Peschke, Berliner Hochschule für Technik – Berlin University of Applied Sciences

The Production and use of Debittered Protein Concentrates from Legumes for Bars and Snacks
Dimitrios Makrakis, DMC, Dimitrios Makrakis Consulting

Pectin and Functional Fruit Fibres for Texturizing and Coating of Plant Based Bars and Snacks
Marlene Beicht, DMC, HERBSTREITH & FOX GmbH & Co. KG

Chocolate Alternatives from Fava beans as a Solution to Cocoa Supply Issues.
Ross Newton, Nukoko

Important plant-based Proteins for Bar Products – An Overview from a Business Perspective
Stefanie Strebel, Ceresal GmbH

Advanced Collagen Peptides for Optimized Bar Formulations
Dr. Johanna Schmidgall, GELITA AG

How Collagen Peptides can help Achieve a Soft Texture and Pleasant Taste in High-protein Bars
Dr. Chiara Roye, PB Gelatins GmbH

Protein Bar Formulation- Factors to consider – Dairy and Plant-based proteins
Glanbia

Title coming
Roquette

Flexible, Versatile, Accurate – SOLUTIONS FOR BAR PRODUCTION – from “Start Up” to “Industrial Size”
Andreas Betz & Alexander Schulz, Vemag Maschinenbau GmbH

Stickiness of Bar Binders
Prof. Dr. Richard Hartel, University of Wisconsin–Madison

Reducing Protein Bar Hardening & Protein Bar Shelf Life
Dr. Audrey Girard, University of Wisconsin–Madison

We set the bar high! From Mass Production to Finished Bars – all from one source
Klaus-Dietrich Franzmeier SOLLICH KG, Volker Günnel CHOCOTECH GmbH

Resource Savings, Reduction of Rework, and Sustainability
Manuel Stumpf, Hansella GmbH

Tasty Bars for Better Health: Cutting Sugar, Adding Fibre, Enhancing Nutrition
Vincent Mayon, BENEO

Optimisation of Production
Steffen Hamelmann, Theegarten-Pactec GmbH & Co. KG

Overcoming Bar Challenges
András Somfai, Bühler GmbH

LIVE DEMONSTRATION
Lisa Rathje, Krüger & Salecker Maschinenbau GmbH & Co. KG

Status Quo & Science and Research Enhancing Energy Bars with Microalgae: A Study on Nutritional, Physicochemical and Sensory Properties
Fabio Fanari, Institute of Agrifood Research and Technology

Multi-scale 3D-Printing Technology for Continuous Processing of Food Bars with Customized Textural and Aroma / Flavour Characteristics
Prof. em. Dr. Erich J. Windhab, ETH Zürich