Run by the Central College of the German Confectionery Industry, the ZDS symposium - INTER-ICE 2003 - will host lectures from leading ingredients companies and manufacturers including Rhodia, Cerestar, Danisco, DMV International and Nestle Ice Cream.
With average consumption on the up and coming in at eight litres per person, Germany is a fitting host for the symposium, said the organisers.
'No surprise, therefore, that consumers now expect such trend-orientated additional features as ice products printed by the 3-D technology or raw materials and productionmethods that take into account consumer healthand nutrition,' said Gerhard Brinker, managing director, ZDS Solingen.
Zou Cunlei from Danisco (China) will kick off the event with an overview of the Chinese ice cream market. Professor J. Bruce German from the Department of Food Science, at the university of California, Davis / USA follows on with a look at the food and health aspects of ice cream, from 'taste delight to nutrient delivery'.
No discussions in today's world would be complete without devoting time to legislation. Peter Liesen from BDSI Bundesverband der Deutschen Süßwarenindustrie is set to discuss the amendment of European labelling requirements and Kerstin Hampicke at the TüV Nord will look at certification to the international food standard.
In the realm of technology . Christof Kruger from Danisco Sweeteners has put together a paper on 'sugarless ice cream - tooth-friendly, low glycaemic', Dr. Deryck Cebula from Unilever Research Colworth will give a review of 30 years of ice cream technology, and Per Henrik Hansen at Tetra Pak takes a look low temperature ice cream production solutions.
The function of guar gum in ice cream from Rhodia, the development of ice cream for single portion dispensing application from Danisco and applying a systematic food texture approach by Quest International will all feature on the final day. As well as 'Functional milk proteins and their properties in ice cream' by Arla Foods Ingredients and 'Carrageenan functionality in ice cream mixes' fromProfessor Doug Goff at the university of Guelph in Canada.