During the Biscuit People Conference, Trajche Dimitrovski gave a presentation titled “Application of Sensory Analysis in Confectionery Industry.” In the presentation, he discussed the importance of sensory evaluation in the confectionery industry and how it can be used to improve the quality and appeal of products.

He firstly introduced the company he is a part of, Makprogres. He states that they export 80% of their products and they produce 14000 tones of product per year.

Trajche started by defining sensory analysis as a scientific discipline used to evaluate and understand the sensory properties of food products. He explained that sensory analysis is important in the confectionery industry because it helps manufacturers understand how consumers perceive their products and identify areas for improvement.

He then went on to discuss the different types of sensory analysis, including descriptive analysis, consumer testing, and discrimination testing. Descriptive analysis involves trained panelists who use a standardized vocabulary to describe the sensory characteristics of a product. Consumer testing, on the other hand, involves recruiting regular consumers to evaluate the products and provide feedback. Discrimination testing is used to determine if there is a significant difference between two products.

Trajche also talked about the different sensory attributes that can be evaluated, including appearance, aroma, texture, and flavor. He stressed the importance of considering all these attributes when developing and evaluating confectionery products to ensure that they meet consumer expectations.

In the second part of his presentation, Trajche shared some practical tips for implementing sensory analysis in the confectionery industry. He emphasized the need to have a clear objective for the sensory evaluation and to carefully select the panelists who will be participating in the evaluation. He also discussed the importance of training the panelists and using a standardized evaluation protocol to ensure that the results are consistent and reliable.

Trajche Dimitrovski explained the application of ANOVA (Analysis of variance) in sensory evaluation is explained. According to the him, the basic principle of ANOVA is to analyze the variation between and within samples.

Furthermore, Trajche stressed the importance of properly analyzing the data obtained from sensory evaluation and using it to improve product development. He encouraged companies to invest in sensory evaluation and incorporate it into their product development process to stay ahead of the competition.

In conclusion, Trajche Dimitrovski’s presentation highlighted the importance of sensory evaluation in the confectionery industry and how it can be used to improve product quality and appeal. His practical tips on implementing sensory analysis provide valuable insights for manufacturers looking to incorporate sensory evaluation into their product development process.

If you’re looking to improve the sensory analysis of your products in the confectionery industry, look no further than Trajche Dimitrovski’s presentation on “Implementation of Sensory Analysis in Confectionery Industry.” Dimitrovski provides a comprehensive overview of sensory analysis, from the basics of human senses to the statistical analysis techniques used to interpret sensory data. He emphasizes the importance of sensory analysis in product development and quality control, and provides practical advice for implementing sensory analysis in your own organization. Don’t miss out on this valuable resource – download the presentation today and take your sensory analysis to the next level!

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He started off with some key aspects needed to become a NPD, elaborating that you need alot of skills and experience to become one and it goes beyond all the necessary training that is needed to become a great product developer.

Fernandes explained that successful NPD (New Product Development) requires an interdisciplinary approach, he emphasized the importance of grit, as mentioned in the presentation – skill is only developed by hours and hours of beating on your craft.

Fernandes also highlighted the importance of trying different approaches and methods in developing new products, since to make 1 winning recipe you have to go through 50-100 diffierent recipes or whatever it takes to get the winnig recipe.

Another critical aspect that Fernandes addressed was the need for a systematic and organized approach to NPD. He recommended developing a project plan with specific milestones, timelines, and budget requirements. He also highlighted the importance of both factory and laboratory training of new NPDs.

Rafael Fernandes provides valuable insights into the phases of developing a successful new product in the biscuit industry as an NPD.

He begins by highlighting the importance of understanding the market and identifying the needs and preferences of consumers. This requires conducting thorough research and analysis, and gathering feedback from consumers. Phase 1 is all about tasting the products and doing a thorough sensorial analysis.

Once a need has been identified, and sensoral analysis is complete, Phase 2 includes carrying out the sampling of a minimum of 3 different lots that help with information about the products, it’s variables, defects and standards.

The third phase is the chemical analysis, which helps you show the chemical parameters of the products such as sugar and salt content of the product.

And the final phase includes comparing your analysis with the nutritional values shown on the packgae of the product and comparing it with your theoretical ingredient list.

At the end of his presentation, Fernandes shared some valueable tips for industrial testing of the product. Such as arriving an hour in advance to check if all the mmpps are okay and to check if the process is available to start at the scheduled time. He emphasized that it is important to review the objectives with the person in charge of the factory, so that they know your needs.

In conclusion, Rafael Fernandes provided valuable insights and practical advice on how to be a successful NPD. His presentation emphasized the importance of understanding consumer needs and trends, using data and insights to guide the process, and fostering open communication and collaboration among team members. He also stressed the importance of being agile and adaptable, willing to experiment and take risks, and learning from failures. His talk provided a comprehensive overview of the key factors that contribute to successful NPD in the biscuit and confectionery industry, and it was well received by the audience at the Biscuit People Conference.

So, if you are a industry professional looking to improve your new product development skills, then Rafael Fernandes’ presentation is a must-read. From understanding consumer needs and trends to developing a project plan with specific milestones, timelines, and budget requirements, don’t miss out on this opportunity to learn from one of the industry’s leading experts. Download Rafael Fernandes’ presentation now and take your new product development skills to the next level.

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Her research interests include food product development, food ingredient functionality, and the application of novel processing techniques for the development of healthy and sustainable food products.

Angeliki started off by talking about Unismack’s business model which includes Conceptualization, Research, Design/Development & Production of high quality, delicious, baked, ‘better-for-you’ snacks (chips –crisps-crackers) since 2006.

Angeliki highlighted the need for healthier snack options in the market, especially considering the rising incidence of food allergies and intolerances. She went on to explain the unique challenges of developing allergen-free snacks, as well as the importance of nutritionally balanced formulations that are still delicious and appealing to consumers.

She talked about the changing consumer behaviour, elaborating that consumers are becoming increasingly health-conscious, and are looking towards a more ‘natural’ diet. Petsa adds that, the real fight is on the label, consumers are paying more attention to ingredient lists, choosing clean ingredients and avoiding ‘chemical-sounding’ alternatives

Gluten-free options continue to gorw dramatically in demand, since gluten is a protein found in many grains, including wheat, barley, and rye but it does not provide essenital nutrients. So, as she elaborates, the popularity of gluten-free diet is not necessarily related to intolerance symptoms but since gluten triggers inflammation in people with celiac disease, consumers decided that maybe avoiding it will also help them.

Since gluten-free products are in demand, what are the challanges of gluten-free baking? Angeliki provided a great overview of these challanges, such as creating gluten-free baked snack crackers with comparable volume and texture, what starches can be used to add bulk to the snack crackers, and finally elaborates on the mixing and processing methods for gluten and allergen free baking process.

Petsa discusses the importance of using high-quality ingredients, such as whole grains and seeds, to increase the nutritional value of snack crackers. She also emphasizes the need to develop new and unique products that meet the needs of new consumer habits.

Angeliki Petsa’s presentation on “The Art of Developing and Producing Nutritionally Rewarding, Allergen-Free Snack Crackers” was a testament to the power of passion and innovation in creating successful and sustainable food products. Her personal journey and technical insights provided valuable insights into the challenges and opportunities of creating healthier and allergen-free snack options.

If you are interested in creating snack crackers that are both nutritionally rewarding and delicious, Angeliki Petsa’s presentation is a must-read. Her insights into the art of combining high nutrition values with great taste, and managing the baking-processing challenges will provide valuable knowledge for anyone in the snack cracker industry.

By downloading this presentation, you’ll gain access to valuable strategies for using high-quality ingredients, unique formulations, and processing techniques to maintain the nutritional value of ingredients while achieving desired taste and texture. Don’t miss out on this valuable resource. Download Angeliki Petsa’s presentation today and take your snack cracker production to the next level!

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In his presentation, Berislav Žnidarčić highlighted the importance of investing in building for the future in the biscuit industry. He emphasized that in order for companies to remain competitive and sustainable, they need to focus on continuously improving their processes and facilities.

Žnidarčić started by discussing the current state of the biscuit industry, highlighting the challenges faced by companies such as increasing competition, changing consumer preferences, and pressure to reduce costs driven by inflation. He then explained how investing in building for the future can help companies overcome underlying factors such as suppy chain shocks, inflation, decreased disposable incomes, shifting purchase patterns and socio-political conflicts.

One of the key areas of focus for building for the future is technology. Žnidarčić discussed the benefits of implementing new technologies. He emphasized that new technologies can help companies improve their efficiency, reduce waste, and produce higher quality products. Additionally, he noted that these technologies can help companies respond to changing consumer preferences by enabling faster and more flexible production processes.

In addition to technology and sustainability, Žnidarčić also discussed the importance of investing in people. He noted that having a skilled and motivated workforce is essential for building for the future in the biscuit industry. He emphasized the importance of training and development programs to help employees adapt to new technologies and processes, as well as to improve their skills and knowledge.

One of the key points of his presentation was inflation, and how NielseyIQ handles the current situation, offering better insight into how companies measure, monitor and handle ongoing issues on the market.

Inflation is a critical factor affecting the biscuit market, and it is a concern for companies worldwide. When inflation rates rise, the cost of raw materials, manufacturing, and distribution increases, leading to higher prices for consumers. In turn, this can decrease demand for biscuits, impacting sales and profitability for biscuit companies.

In response to inflation, NielsenIQ has developed intelligent business solutions based on Retail Measurement Services that help companies measure, monitor, and handle ongoing market issues. These solutions provide companies with real-time insights into the market, allowing them to make data-driven decisions that can help mitigate the impact of inflation on their business.

Žnidarčić explained that biscuit companies need to understand the shifting patterns of consumer behavior during inflationary periods. For instance, during high inflation rates, consumers tend to shift their purchasing preferences towards products that offer more value for money, such as cheaper alternatives or bulk purchasing. Companies need to anticipate these shifts in demand and adapt their product offerings and marketing strategies accordingly.

Finally, Žnidarčić discussed the importance of collaboration and partnerships for building for the future. He emphasized that companies need to work together with suppliers, customers, and other stakeholders to share knowledge and resources, as well as to develop new products and solutions.

Are you interested in learning more about how biscuit companies can remain competitive and sustainable in the face of inflation and other market challenges? If so, we invite you to download Berislav Žnidarčić’s insightful presentation on “Investing in Building for the Future in the Biscuit Industry.”

By downloading this presentation, you will gain valuable insights into the biscuit industry and learn practical strategies that companies can use to build a sustainable future. So, don’t miss out on this opportunity to enhance your knowledge and stay ahead of the competition. Download the presentation today and start building for the future in the biscuit industry!

Download the presentation.

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According to Anna, The Bahlsen Family is the most successful German biscuit manufacturer, The company was established in 1889 by Mr. Hermann Bahlsen and they currently produce 133 000 tons of biscuits with 2600 employees, she also mentioned that the company values the Kaizen approach which focuses on eliminating waste, improving productivity, and achieving sustained continual improvement in targeted activities and processes of an organization. Lean production is founded on the idea of kaizen – or continual improvement.

Anna emphasized the importance of understanding the ingredients used in biscuit production, as well as the role of process control in ensuring consistent quality. She highlighted the need for a systematic approach to biscuit making, with clear procedures and standards in place for each step of the process.

Anna emphasized the importance of understanding the ingredients used in biscuit production, as well as the role of process control in ensuring consistent quality. She highlighted the need for a systematic approach to biscuit making, with clear procedures and standards in place for each step of the process.

Anna also talked about the importance of process control in biscuit making. She stressed the need for accurate measurement and monitoring of parameters such as temperature, moisture, and mixing time, as well as proper maintenance of equipment. By ensuring that these parameters are controlled and maintained within the desired range, it is possible to produce biscuits that are consistent in quality and have the desired texture and appearance.

Another key point that Anna made in her presentation was the need for a systematic approach to biscuit making. She emphasized the importance of having clear procedures and standards in place for each step of the process, as well as the need for regular testing and evaluation of the final product. By following a systematic approach, it is possible to identify and address any issues that may arise during production, and to continually improve the quality of the final product.

She also talked about the importance of innovation and creativity in biscuit making. She encouraged attendees to experiment with new flavors, shapes, and textures, and to keep up with the latest trends in the industry. By staying innovative and creative, it is possible to create new and exciting products that will appeal to consumers and help to drive growth in the industry.

Anna’s presentation provided valuable insights and practical tips on how to improve biscuit production and quality. By emphasizing the importance of high-quality ingredients, process control, and a systematic approach to biscuit making, she provided attendees with a clear roadmap for success in the industry.

In conclusion, her insights and practical tips on how to improve biscuit production and quality will be of value to anyone involved in the industry, from biscuit manufacturers to food technologists and consultants, and she also provided us with case studies of dough preparation, foreign body hazard, unequal glazing, holey bottoms, high chocolate loss and the standardization of parameters, all of which are available in the presentation, so feel free to download it for a more in-depth analysis!

Download the presentation.

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In the presentation, Jose Azevedo discusses the various types of fillings that can be used in biscuits and their impact on the final product. He starts by explaining that fillings are an essential component of biscuits, adding flavor, texture, and nutritional value.

Azevedo then goes on to discuss the different types of fillings that can be used and splits them up into 2 main categories; water and fat-based fillings. He explains that each type of filling has its own unique properties, such as viscosity, texture, and shelf life, and these properties need to be taken into account when selecting a filling for a particular type of biscuit.

Later on, Azevedo touches on cream ingredients and discusses the reduction of total and SAFA fat contents in creams, if you’re interested in the specifics of fat reduction, you can always expand your knowledge by downloading the presentation.

The focus of his presentation was on Cream processing, especially on the SSHE cream process.

So, what is SSHE cream process? It’s a scraped surface heat exchanger, that can be used for crystalization of fat-based fillings. As Azevado explaines, initial models consisted of two units: SSHE (non-cooled unit) and Crystallizer (cooled unit).

It was first designed for margarine making in 1938. Back then, fats used to take up to 2 hours to crystalize. SSHE processing made stable crystals formation possible within 10 minutes, changing process from batch to continuous.

Currently, inline models for biscuit creams can enable:

• Heat transfer surface (inner and/or outer jacket) using glycol/water as cooling media
• Aeration with air, nitrogen or CO2
• Water or oil-based CIP system 
• Direct connection from SSHE to RSM stencil and re-melting unit

Azevedo also provided a very valuable SSHE cream process scheme and listed the pros and cons of the SSHE process, which can be found inside the presentation.

In the presentation, he mentions the challenges involved in incorporating fillings into biscuits. He notes that the filling needs to be added at the correct time and temperature, and the biscuits need to be handled carefully to prevent the filling from leaking out. He also emphasizes the importance of hygiene and quality control in the filling production process, and provided some valuable tips for evaluating cream fillings and creams with texture.

He also highlights the importance of the compatibility between the filling and the biscuit. For example, a soft cream filling would not be suitable for a crunchy biscuit, as it would cause the biscuit to become soggy. Similarly, a hard chocolate filling would not be appropriate for a delicate biscuit, as it could cause it to break.

Azevedo’s presentation provides valuable insights into the selection, formulation, and incorporation of fillings in biscuits. It highlights the importance of considering the properties of the filling and the biscuit, as well as the challenges involved in the production process. Additionally, if you want a more in-depth analysis of biscuit fillings, cream ingredients and processing, you’re more than welcome to download the presentation!

Download the presentation.

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Aliette gave a presentation at our Biscuit People conference about “4 major structural components to make all types of biscuits,” in which she emphasizes the importance of understanding the basic building blocks of biscuit production in order to create a diverse range of biscuits.

She identifies four key components that are critical to the production of any type of biscuit or cracker:

• Flour
• Sugar
• Fat
• Water

Verel discusses the significance of selecting the proper type of flour for biscuit and cracker production. According to her, the quality and properties of flour can vary greatly depending on factors such as water absorption, proteins, and starch. She emphasized the importance of understanding these factors and choosing the right key drivers for each specific recipe in order to achieve the desired texture and flavor.

Sugar affects the texture, color, and shelf life of the biscuit in addition to adding sweetness. Sugars such as brown sugar, honey, and inverted sugar can all be used to achieve different results and the importance of accurately measuring sugar and using the right type for each recipe.

The third component, fat, plays a crucial role in determining the texture and mouthfeel of biscuits. Verel explains that different types of fat, such as butter, margarine, and shortening, have unique properties that affect the final product. It is important to carefully select and measure the appropriate fat for each recipe to achieve the desired texture and flavor.

Finally, water is the fourth critical component in biscuit production. Water not only hydrates the dough but also affects the texture and flavor of the final product. Verel discusses the importance of controlling water content during biscuit production and the impact of factors such as temperature, humidity, and water hardness on the dough.

Overall, Verel’s presentation provides valuable insights into the basic building blocks of biscuit production. By understanding the unique properties and characteristics of flour, sugar, fat, and water, biscuit manufacturers can create a wide variety of delicious and high-quality biscuits. Her expertise and knowledge can benefit anyone in the biscuit industry who is looking to improve their production processes and create better products.

This is just a summary of the presentation and we have broken it down into 4 main components, Verel touches on many more subjects such as the general classification of crackers and the importance of proteins in cracker and biscuit production, she also elaborates on the use of Cysteine. So, if you want a more detailed overview, and are interested in the subjects mentioned above, feel free to download the presentation!

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Andreea Bonis is a marketing manager of Kerry and Matthew is a trained baker with 30+ years of experience in the baking industry. At this year’s conference, they focused on sustainable nutrition and how it has reached a tipping point, even before the onset of the pandemic. The climate emergency is irrefutable, and world economies have long prioritized the need for action on an economic, industrial, social, and individual level. Consumer exposure to brands carrying a sustainable nutrition positioning and environmentally friendly products has consistently increased over the past several years.

In their joint presentation, Andreea and Matthew discuss the topic of sustainable nutrition and its implications for the bakery industry. They start by highlighting the key drivers of change in the food industry, including changing consumer preferences, increasing regulatory pressures, and the need to address environmental sustainability.

Andreea and Matthew outline the various ways in which the bakery industry can address this challenge. They discuss the importance of ingredient selection and formulation, as well as the need to optimize processes to reduce waste and energy consumption.

They start with an overview of the current state of the world’s food systems, highlighting issues such as food waste, resource depletion, and climate change. The speakers then introduce the concept of sustainable nutrition, which they define as “the consumption of a healthy, balanced diet that has been produced with minimal impact on the environment and without compromising the ability of future generations to meet their own nutritional needs.”

Next, the presentation discusses the role of the bakery industry in promoting sustainable nutrition. The speakers argue that the bakery industry can play a key role in promoting sustainable nutrition by offering products that are healthy, nutritious, and environmentally sustainable. They also discuss the importance of reducing waste in the bakery industry, noting that food waste is a major contributor to greenhouse gas emissions.

The presentation then turns to specific strategies that the bakery industry can use to promote sustainable nutrition. One strategy is to reformulate products to reduce their environmental impact while maintaining their nutritional value. Another strategy is to use sustainable ingredients, such as whole grains and plant-based proteins, in bakery products. The speakers also discuss the importance of educating consumers about sustainable nutrition and the role of the bakery industry in promoting it.

They conclude with a call to action for the bakery industry to prioritize sustainable nutrition. The speakers argue that by promoting sustainable nutrition, the bakery industry can not only improve the health of consumers but also help to create a more sustainable food system.

If you’re interested in learning more about sustainable nutrition in the bakery industry and its implications, we highly recommend downloading the presentation by Andreea Bonis and Matthew May from Kerry. It’s packed with valuable information, insights, and practical tips that can help you make informed decisions about your products and contribute to a more sustainable future for the industry. Don’t miss out on this opportunity to enhance your knowledge and skills.

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She was a presenter at the Biscuit People Conference, where she delivered a presentation titled “Who’s Eating Your Lunch?” The presentation focused on how food companies can stay ahead of the competition by understanding consumer trends and behaviors.

Gould started by acknowledging the rapidly changing food market and the increased competition it has brought. She explained that in order to stay competitive, companies need to stay up-to-date with consumer trends and preferences. Gould emphasized that companies should not only focus on their own products, but also on their competitors’ products and how they are meeting consumer demands.

Gould also discussed the importance of understanding consumer behavior and preferences. She explained that consumers are increasingly focused on health and wellness, and are looking for products that are natural, organic, and free from artificial ingredients. She emphasized that companies need to listen to consumer feedback and adapt their products accordingly.

discusses five key trends influencing consumer attitudes and behaviors in the global bakery market. The first trend she explores is the focus on health and wellness. Consumers are looking for clean label products that are natural, high in good ingredients, and low in bad ingredients. Gould identifies transparency and clean label, high protein, and sugar reduction as key trends related to health and wellness.

The second trend is that bakery products are deemed ideal for small moments of affordable indulgence. Consumers seek moments of daily escapism to deal with the pressures of everyday life, and bakery products offer moments of nostalgia and comfort as well as affordability.

The third trend is that consumers are taking a broader view of maintaining health by associating sustainable and local produce with being better for the planet and for them.

The fourth trend is that natural claims are important in the bakery sector. Consumers associate natural ingredients with real and authentic ingredients that are better quality, healthier, more trustworthy, and more sustainable. However, the meaning of natural can be subjective, leading to confusion and skepticism among consumers. Gould suggests that brands should offer maximum transparency when it comes to natural claims by streamlining ingredients and simplifying nutritional labeling.

The fifth trend is the increasing focus on health as a broader concept, beyond weight management regimes. Consumers pay closer attention to product formulation and ingredient and nutritional labeling on bakery products, resulting in a shift toward healthier products.

Overall, Gwen Gould’s presentation provided valuable insights for companies looking to stay competitive in the rapidly changing food market. By analyzing the competition, understanding consumer behavior and preferences.

To learn more about the key trends in the global bakery market and their impact on consumer attitudes and behaviors, download the presentation now. Gain insights from on how you can stay ahead of the competition by meeting the evolving needs and preferences of consumers. Don’t miss out on this opportunity to enhance your knowledge and strategies in the bakery industry.

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The presentation began with an overview of consumer trends, which are shifting towards more natural and healthier options. Marta highlighted how consumers are becoming more health-conscious and are looking for cleaner labels and fewer artificial ingredients. She then discussed the challenges faced in reformulating bakery products, such as maintaining the same taste, texture, and shelf life while reducing sugar, fat, and artificial ingredients.

Marta and Jamie then presented their approach to reformulation, which involves using innovative solutions such as natural flavorings, extracts, and enzymes. They explained how these solutions help to enhance the taste and texture of bakery products while reducing sugar, fat, and artificial ingredients. They also provided case studies to demonstrate the effectiveness of their approach, such as reducing sugar in a muffin recipe without compromising on taste and texture.

Throughout the presentation, Marta emphasized the importance of understanding consumer needs and developing solutions that meet those needs. She also discussed the role of flavor technology in reformulation, highlighting the various tools and techniques that Synergy uses to create innovative solutions.

In conclusion, Marta Ferluga and Jamie’s presentation showcased Synergy’s innovative approach to reformulating bakery products. Their solutions aim to address consumer demands for natural and healthier options while maintaining the same taste, texture, and shelf life. As a technologist, Marta’s experience in finding the best solutions to meet market demands and developing innovative proposals was evident throughout the presentation.

By downloading this presentation, you will gain valuable insights into Marta’s approach to flavor technology and how she and her team have tackled the challenges of reformulation through real-life case studies. You’ll learn how they’ve created innovative solutions that not only satisfy market demand but also set new trends and push the boundaries of traditional bakery products.

With Marta’s expertise and innovative solutions, you’ll be equipped to transform your bakery products into healthier, tastier, and more appealing options for your customers. Whether you’re looking to reduce sugar or fat content, increase fiber or protein, or introduce new flavor profiles, Marta’s presentation has the tools and techniques to help you achieve your goals.

This presentation is a must-read for anyone in the industry who wants to keep up with changing consumer preferences and develop innovative solutions. So why wait? Download the presentation now and take the first step towards improving your bakery products and satisfying your customers’ needs.

Take your bakery products to the next level. Learn more about reformulating bakery products with innovative solutions now and start transforming your products today. Your customers and your business will thank you.

Download the presentation.

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His lecture was about the most common customer demand – sugar reduction or 0% sugar and clean labels. He showed us how sugars can be replaced with polyols or with fibers.

Pedro Diaz Molins’ presentation focused on how fiber can be used as a sugar replacer in biscuit production, which can help address the growing concern about high sugar consumption and its impact on health.

The presentation started by giving an overview of the current situation regarding sugar intake and its health consequences. He explained how consumers are becoming more health-conscious and are looking for healthier food options. He then introduced the concept of using fibers as a sugar replacer in biscuit production.

Fiber is a non-digestible carbohydrate that has a positive impact on health. It is known to reduce the risk of heart disease, type 2 diabetes, and some forms of cancer. Fiber can also help with weight management, as it makes you feel full for longer periods, reducing the need to snack between meals.

Pedro Diaz Molins explained that there are different types of fibers that can be used in biscuit production, such as soluble and insoluble fibers. Soluble fibers, such as inulin and oligofructose, are known to have a high sweetness level and can be used as a direct sugar replacer. Insoluble fibers, such as oat fiber and wheat bran, have a lower sweetness level and are often used in combination with other sweeteners.

Pedro Diaz Molins went on to discuss the challenges of using fibers as a sugar replacer in biscuit production. One of the main challenges is the impact that fibers have on the texture and structure of biscuits. Biscuits made with fibers can be denser and have a more brittle texture, which can affect the overall consumer experience.

Molins then presented some of the solutions that they have developed to overcome these challenges. He explained that they developed a range of fiber-based ingredients that can be used in biscuit production. These ingredients have been specifically designed to maintain the texture and structure of biscuits while reducing sugar content.

He concluded the presentation by summarizing the benefits of using fibers as a sugar replacer in biscuit production. He explained that using fibers can help reduce the amount of sugar in biscuits without compromising on taste and texture. He also emphasized that using fibers can improve the nutritional profile of biscuits, making them a healthier snack option.

Pedro Diaz Molins’ presentation on “Sugar Reduction with Fibers in Biscuits” at the Biscuit People Conference provided valuable insights into how fibers can be used as a sugar replacer in biscuit production. He discussed the challenges of using fibers and presented solutions to overcome these challenges. By using fibers as a sugar replacer, biscuit manufacturers can provide healthier snack options for consumers without compromising on taste and texture.

Don’t miss out on the opportunity to learn more about Pedro Diaz Molins’ innovative use of fibers as a sugar replacer in biscuit production! Download his presentation to discover how using fibers can improve the nutritional profile of biscuits while maintaining their taste and texture. This is a great chance to stay ahead of the curve in the ever-evolving food industry, so take advantage of it now!

Download the presentation.

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At the Biscuit People Conference, Dr. Trogh presented on BENEO Solutions for Biscuits. Her presentation focused on how BENEO’s functional ingredients can be used in biscuits to create healthier and more appealing products. She started by discussing the challenges that the biscuit industry faces, including the need for healthier products, changes in consumer preferences, and the need for more efficient production processes.

Dr. Trogh then introduced BENEO’s portfolio of functional ingredients, which includes functional fibers, functional carbohydrates, functional proteins, and specialty rice ingredients. She explained how each of these ingredients can be used to improve the nutritional profile of biscuits, increase their fiber content, and enhance their sensory properties. For example, she explained how BENEO’s functional fibers can improve the texture of biscuits and how their functional carbohydrates can replace traditional sugars and improve the glycemic response of the biscuits.

BENEO’s portfolio includes functional fibers such as inulin and oligofructose, which can be used to increase fiber content in biscuits without sacrificing taste or texture. These fibers also offer prebiotic benefits, promoting the growth of beneficial gut bacteria. They also offer a range of low glycemic carbohydrates, which can be used as a partial or total sugar replacement in biscuits. These ingredients provide sustained energy release and help to reduce blood sugar spikes.

In addition, they provide functional proteins such as rice protein and pea protein, which can be used to enhance the protein content of biscuits and provide a plant-based protein option for consumers.

Finally, BENEO offers a range of specialty ingredients, such as functional rice flours and chicory root fibers, which can be used to provide specific functional benefits such as texture improvement and fat reduction.

Dr. Trogh also talked about the sensory properties of biscuits and how BENEO’s functional ingredients can be used to improve their taste and texture. She explained how their functional proteins can be used to create crunchy or soft biscuits, depending on the desired texture. She also discussed how BENEO’s functional carbohydrates can be used to create a sweet taste without the use of traditional sugars.

Furthermore, Dr. Trogh highlighted the benefits of using BENEO’s functional ingredients in biscuit production. She explained how they can increase the efficiency of the production process, reduce waste, and improve the overall quality of the final product.

In summary, Dr. Isabel Trogh’s presentation at the Biscuit People Conference focused on BENEO’s solutions for the biscuit industry. She explained how BENEO’s functional ingredients can be used to create healthier, more appealing, and more efficient biscuit products. Her presentation provided insights into the challenges faced by the industry and how BENEO’s solutions can help overcome these challenges.

Don’t miss out on the opportunity to learn from Dr. Isabel Trogh, an expert in functional ingredients and solutions for the biscuit industry. Her presentation on BENEO’s portfolio of functional ingredients at the Biscuit People Conference provides valuable insights into how BENEO improves the nutritional profile and sensory properties of biscuits, as well as increase the efficiency of production processes.

Download the presentation now to discover how BENEO’s solutions can benefit your biscuit products and help you stay ahead of the competition.

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Igor Riccardi’s presentation titled “The dosing of materials: customization, automatization, and circularity” focuses on the importance of efficient dosing systems in the food industry, particularly in the production of baked goods.

The presentation begins by discussing the challenges faced by the food industry, including increasing demand for custom products, the need for greater efficiency, and the growing pressure to reduce waste and operate sustainably. To meet these challenges, Riccardi suggests that the industry needs to adopt new dosing technologies that are more efficient and flexible.

One of the key advantages of dosing systems is that they can be fully automated, reducing the need for manual labor and minimizing the risk of errors. Riccardi discusses the different types of dosing systems available.

Riccardi also emphasizes the importance of sustainability in the food industry, highlighting the role that dosing systems can play in reducing waste and improving the circularity of production processes. By using automated dosing systems, manufacturers can minimize overproduction and reduce the amount of ingredients that go to waste.

Riccardi emphasizes the need for an organic view of production that takes into account all aspects of the supply chain, from raw materials to finished products.

He highlights the benefits of turnkey solutions for dosing and automation, which can improve efficiency and reduce costs. The design of dosing systems is also crucial, as it can affect accuracy and reliability. Riccardi emphasizes the importance of choosing the right dosing system for the specific needs of the production line, taking into account factors such as the type of product being produced, and the desired level of automation.

Automation is a key theme throughout the presentation, as Riccardi highlights the benefits of using automated dosing systems, including increased accuracy, speed, and reliability. He also discusses the role of quality control in dosing, emphasizing the need for real-time monitoring and control to ensure consistent and accurate dosing.

Circularity is another important theme in the presentation, as Riccardi discusses the need for sustainable and circular production practices.

The presentation provides a comprehensive overview of the dosing of materials in the food industry, emphasizing the importance of bulk handling, an organic view of production, turnkey solutions, design, automation, and quality control.

If you’re involved in the food industry and interested in improving the efficiency and sustainability of your production processes, you won’t want to miss out on this presentation by Igor Riccardi. This presentation covers a range of important topics, including dosing technology, automation, customization, circularity, and sustainability. By downloading and studying this presentation, you’ll gain valuable insights into how you can optimize your own production processes, reduce waste, and improve your bottom line.

So if you’re ready to take your food production to the next level and learn about the latest dosing technologies and trends, don’t hesitate to download Igor Riccardi’s presentation.

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Packaging industry is under pressure of environment preservation, plastic conversion, food waste, safety of consumers, prices of raw materials, more sensitive products. How to organize the pilot to move forward to get commitments within the factory’s members and the supply chain to achieve these goals of cost savings, efficiency of production, satisfaction of customers, risk reduction? How to manage packaging control and hermiticity check with such a context and so many complex dimensions?

This is just a part of a lecture given by Schaller which he has designed to innovative instrumentation for packaging process control, with close to 30 years of expertise in the hermeticity of packages with or without modified atmosphere processed, and achieved many realizations in confectionery and biscuit industry sector.

In his presentation titled “New challenges in a more complex world,” Eric Schaller focuses on the growing demand for sustainable packaging and the challenges it presents for the food industry. He discusses the importance of choosing the right packaging materials and gas compositions to ensure the longest possible shelf life for food products while reducing food waste.

Schaller also highlights the role of gas analysis in quality control and the benefits of using real-time monitoring systems to ensure the integrity of packaged food products.

He also discusses the various types of leaks that can occur in packaging, including microleaks and macroleaks, and the different factors that can contribute to them, such as temperature changes and mechanical stress.

Additionally, he provides an overview of the traditional methods used to detect leaks in packaging, such as bubble emission and dye penetration tests. However, these methods have limitations and may not be suitable for detecting all types of leaks.

Schaller also provides an overview of the traditional methods used to detect leaks in packaging, such as bubble emission and dye penetration tests. However, these methods have limitations and may not be suitable for detecting all types of leaks.

The importance of choosing the right testing method based on the specific characteristics of the packaging and the product being packaged is also emphasized. This involves considering factors such as the packaging material, the product characteristics, and the desired sensitivity of the testing method.

Schaller’s presentation provides valuable insights on the importance of gas analysis in quality control and choosing the right packaging materials and gas compositions to ensure the longest possible shelf life for food products. Schaller also covers the different types of leaks that can occur in packaging and the traditional methods used to detect leaks, as well as the limitations of these methods.

So, click the link and download the presentation now to stay ahead of the game and ensure the success of your packaging processes!

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Alberto Trezzi is a Project Manager at IMA  Eurosicma, an innovative division of IMA Group that provides turn-key solutions for the biscuit industry. With his years of experience in the industry, Alberto has become a trusted expert in helping companies optimize their production lines and improve their efficiency.

In his presentation titled “Turn-key solutions for the biscuit industry,” Roberto elaborates on the challenges faced by biscuit manufacturers and how IMA FLX HUB’s innovative solutions can help overcome these challenges. They cover a range of topics from sustainability to automation, highlighting how their solutions can help manufacturers reduce waste, improve product quality, and streamline their processes.

“Turn-key solutions for the biscuits industry” was focused on the role of IMA FLX HUB in providing comprehensive solutions for biscuit manufacturers. The presentation highlighted how IMA FLX HUB helps biscuit manufacturers improve their efficiency and productivity while also lowering their costs.

Trezzi began by introducing the company, IMA FLX HUB, which is a division of IMA Group, a leading global supplier of automatic machines for processing and packaging pharmaceuticals, cosmetics, tea, coffee, and food. IMA FLX HUB specializes in the production of turnkey systems for the biscuit industry, which are designed to provide a complete solution for manufacturers.

The presentation then delved into the specific solutions offered by IMA FLX HUB, including biscuit handling, baking, and packaging. Trezzi explained how IMA FLX HUB’s solutions are designed to optimize the entire production process, from the preparation of the raw materials to the packaging of the finished products.

One of the key benefits of IMA FLX HUB’s solutions, according to Trezzi, is the high level of automation that they provide. This automation allows manufacturers to reduce their labor costs while also increasing their production capacity. Additionally, the automation ensures consistency and accuracy in the production process, which leads to higher quality products.

Trezzi also discussed IMA FLX HUB’s approach to sustainability, which is becoming increasingly important in the food industry. The company’s solutions are designed to be energy-efficient, reducing the overall carbon footprint of the manufacturing process.

In the presentation it was emphasized how IMA FLX HUB’s turn-key solutions can help biscuit manufacturers improve their efficiency, productivity, and sustainability. The company’s comprehensive approach to handling, baking, and packaging offers manufacturers a complete solution that can reduce labor costs, increase production capacity, and improve product quality.

If you’re in the biscuit industry and looking to optimize your production processes, then you won’t want to miss Alberto Trezzi’s presentation on turn-key solutions for the biscuit industry.

By downloading this presentation, you’ll gain valuable insights into how IMA FLX HUB’s comprehensive solutions for biscuit handling, baking, and packaging can help your company improve its efficiency and productivity while also reducing your costs. You’ll learn about the high level of automation provided by IMA FLX HUB’s solutions, which can help you reduce your labor costs while increasing your production capacity. Additionally, you’ll discover how their approach to sustainability can help you reduce your carbon footprint and contribute to a more sustainable future.

To learn about turn-key solutions that can help you optimize your production processes, download this presentation today. With Alberto Trezzi’s expertise and insights, you’ll gain valuable knowledge on how to improve your operations and stay ahead of the competition in the biscuit industry.

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Over the years, he has been a key figure in the development of various baking technologies and has helped to bring about significant advancements in the industry.

Reading Bakery Systems is a world-renowned manufacturer of industrial baking equipment and offers a range of solutions to help businesses optimize their production processes. Their products include mixers, dough sheeters, ovens, and packaging equipment, among others.

In his presentation, Joe Pocevicius focused on the importance of energy efficiency in biscuit baking. He highlighted the fact that the baking process is energy-intensive and that energy costs can represent a significant portion of a biscuit manufacturer’s expenses. Therefore, finding ways to reduce energy consumption can have a significant impact on a company’s bottom line.

Joe discussed the different components of a baking system and how each one can be optimized for energy efficiency. He also provided examples of how some companies have been able to reduce their energy consumption by implementing certain measures.

One such example was the installation of high-efficiency burners, which can significantly reduce energy consumption during the baking process. Another example was the use of regenerative burners, which can recover and reuse the heat generated during the baking process. These measures not only help to reduce energy consumption but can also lead to improved product quality and consistency.

He emphasized that optimizing energy efficiency is not only good for a company’s bottom line but also has environmental benefits. By reducing energy consumption, companies can help to reduce their carbon footprint and contribute to a more sustainable future.

Joe Pocevicius’s presentation highlighted the importance of energy efficiency in biscuit baking and provided valuable insights into how companies can optimize their baking systems for greater energy efficiency. With his extensive experience and expertise, Joe provides valuable insights to anyone in the industry looking to improve their operations.

If you’re in the biscuit manufacturing industry, you know how important it is to keep your production costs low without sacrificing product quality. One key factor that can significantly impact your costs is energy consumption. That’s why Joe Pocevicius’s presentation on energy efficiency in biscuit baking is a must-read for anyone looking to optimize their production processes.

By implementing the measures he suggests, you can not only reduce your costs but also contribute to a more sustainable future.

So, don’t miss out on this opportunity to learn from one of the leading experts in the field. Download Joe’s presentation today and start optimizing your biscuit production processes for greater energy efficiency. Your bottom line and the environment will thank you for it.

Download the presentation.

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In his lecture, we had an opportunity to learn how to manufacture biscuits with zero defects which is extremely important for all biscuit manufacturers.

Denis Treacy presented and introduced his “Zero Defect Biscuit Manufacturing” thesis,  he is a consultant with over 30 years of experience in the biscuit industry. He discusses the concept of zero-defect manufacturing and its application in the biscuit industry.

Treacy started off with the importance of quality control in biscuit manufacturing. He argues that quality control is not just important for the final product but for the entire manufacturing process, from raw materials to packaging. But, what is the main goal of quality control?

Treacy then elaborates on the concept of zero-defect manufacturing, which is the idea that every product manufactured should be perfect with no defects. This concept is achieved by building quality into the manufacturing process rather than relying solely on quality control checks at the end of the process. Treacy argues that zero-defect manufacturing is achievable in the biscuit industry, but it requires a lot of focus on process control and commitment to continuous improvement.

At our conference, he split up his presentation into 4 main parts calling them 4 Energies of Predictable & Repeatable Outcomes:

• Strategy
• Performance
• Culture
• Organisation

Later on, Treacy discusses the key principles of zero-defect manufacturing, including the importance of process control, standardization, and documentation. Treacy emphasizes the need for clear procedures and guidelines for every step of the manufacturing process, from raw material handling to packaging. He also highlights the importance of data analysis to identify and eliminate the root causes of defects.

Further on, Treacy focuses on the specific challenges and opportunities in biscuit manufacturing. He highlights the importance of equipment design and maintenance, as well as the need for accurate and consistent measurement and control of process variables. The potential for automation and data analysis to improve process control and reduce defects Has also been discussed.

Treacy also talks about the role of management in achieving zero defects in manufacturing. He argues that management must prioritize quality and continuous improvement and provide the necessary resources and training to support these goals. He also emphasizes the importance of communication and collaboration between all levels of the organization, from operators to executives.

The last, but maybe the most important thing is the concept of continuous improvement GOYA

The Goya process is a set of principles that encourage individuals to take responsibility, be proactive, question assumptions, and seek solutions. It emphasizes the importance of being accountable, involved, and having a view, rather than being passive or indifferent. It encourages individuals to step forward, take ownership, and be active in their roles. The process encourages individuals to ask questions, challenge norms, and be curious

All in all, Treacy provided a comprehensive overview of the concept of zero-defect manufacturing and its application in the biscuit industry. He highlighted the importance of process control, standardization, and data analysis in achieving consistent product quality and eliminating defects. And additionally, emphasized the role of management in prioritizing quality and continuous improvement, the potential for automation, and data analysis to improve process control and reduce defects.

If you’re looking for more information and a more in-depth analysis of key aspects of biscuit production strategy, performance, culture, and organization. And how to manufacture biscuits with zero defects download the presentation!

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