17:00 Welcome and Opening of the BarTech 2025

17:10 Interactive Voting Session – Is this a Bar
Nadine Steiner, ZDS e.V.

17:25 What is a Bar? – Different Factors, Marketing & Technology
Thomas Reinemann, RCC Consulting GmbH and
Thorsten Blume, The Lorenz Bahlsen Snackworld GmbH & Co KG

18:10 Hypes, Trends, Megatrends – Dynamics with the FMCG Market in Germany
David Georgi, NIQ Germany

18:40 Tapping Into the Feed: What Social Listening Reveals About UK Snack Bar Consumers
Quentin Schotte, Cargill Holding (Germany) GmbH

19:10 Bar-forming via (Co-)Extrusion
Holger Hennrichs, Aasted ApS

19:40 LIVE DEMONSTRATION
Holger Hennrichs, Aasted ApS

20:20 Evening Snack and Networking Event

09:00 Welcome and Program Overview

09:15 Innovative Protein-based Food and Off Flavors – a Challenging Sensory Approach
Prof. Dr. Simone Peschke, Berliner Hochschule für Technik – Berlin University of Applied Sciences

09:45 The Production and Use of Debittered Protein Concentrates from Legumes for Bars and Snacks
Dimitrios Makrakis, DMC, Dimitrios Makrakis Consulting

10:15 Pectin and Functional Fruit Fibres for Texturizing and Coating of Plant Based Bars and Snacks
Marlene Beicht, Herbstreith & Fox GmbH & Co. KG Pektin-Fabriken; Herbafood Ingredients GmbH

10:45 Networking Break and Foyer Exhibition

11:30 Chocolate Alternatives from Fava Beans as a Solution to Cocoa Supply Issues.
Ross Newton, Nukoko

12:00 Plant-based Proteins for Bar Products- An Overview from a Business Perspective
Stefanie Strebel, Ceresal GmbH

12:30 Advanced Collagen Peptides for Optimized Bar Formulations
Dr. Margarethe Plotkowiak, GELITA AG

13:00 Deliciously Functional – Advancing Snack Bars with Protein, Fibre & Taste Modulation
Leon Haberstock, Döhler GmbH

13:30 Lunch

14:30 Protein Bar Formulation – Factors to Consider – Dairy and Plant-based Proteins
Dr. Orla Power, Glanbia Nutritionals

15:00 Pea protein in Bars
Marie Kocialowski, Roquette Fréres S.A.

15:30 How Collagen Peptides can Help Achieve a Soft Texture and Pleasant Taste in High-Protein Bars.
Dr. Chiara Roye, PB Leiner

16:00 Networking Break and Foyer Exhibition

16:45 Online Presentation: Reducing Protein Bar Hardening & Protein Bar Shelf Life
Dr. Audrey Girard, University of Wisconsin – Madison Department of Food Science

17:15 Flexible, Versatile, Accurate – SOLUTIONS FOR BAR PRODUCTION – from "Start Up" to "Industrial Size"
Andreas Betz & Alexander Schulz, Vemag Maschinenbau GmbH

17:45 LIVE DEMONSTRATION
Vemag Maschinenbau GmbH

18:25 Online Presentation: Stickiness of Bar Binders
Prof. Dr. Richard Hartel, University of Wisconsin–Madison Department of Food Science

18:55 Festive Evening Dinner

08:30 Welcome

08:40 "From Preparing the Mass to the Finished Product" – We Set the Bar High!
Volker Günnel CHOCOTECH GmbH and Klaus-Dietrich Franzmeier SOLLICH KG

09:10 Raw Material Savings, Sustainability and Rework Reduction in Bar Technology
Manuel Stumpf, Hansella GmbH

09:40 Networking Break and Foyer Exhibition

10:30 Tasty Bars for Better Health: Cutting Sugar, Adding Fibre, Enhancing Nutrition
Ing. Vincent Mayon, BENEO

11:00 Challenges in the Process of Mixing Protein-based Products
Elisa Finck, Glass GmbH & Co. KG

11:30 Technological Solutions to Master Bar Challenges on Small Scale, as Perfect Preparation for Industrial Scale Production.
András Somfai und Aleksander Madej, Bühler GmbH

12:30 LIVE DEMONSTRATION
Maschinenfabrik Seydelmann KG

13:00 Lunch

14:00 Microalgae as a Functional Ingredient in Energy Bars: Unlocking Nutritional Potential through Alternative Proteins
Dr. Ing. Fabio Fanari, IRTA – Institute of Agrifood Research and Technology

14:30 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

15:00 Final Discussion and Farewell

15:20 End of Congress

15:20 Optional Highlight: Technical Tour of the ZDS Facilities
Andreas Bertram, Managing Director ZDS e.V.