Finished goods exhibition ISM and supplier show ProSweets takes place in Cologne, Germany, from January 31 to February 3 2016.
Our panel discussions are free to attend for any ISM or ProSweets visitor.
Panellist recruitment for the discussions is almost complete, but there is still time to participate in some sessions, particularly if you are working for a big brand confectioner.
Session One: Reaching Millennial consumers
Why join our panel?
- A free pass to the world’s largest confectionery fair
- Showcase your expertise to big retailers and industry peers
- Be part of ConfectioneryNews’ social media campaign, pre-show panelist interviews and video highlights reels
Please contact ConfectioneryNews editor Oliver Nieburg - oliver.nieburg@wrbm.com
Sunday 31 January 2016 from 12.30 pm to 1.30 pm
Host: Oliver Nieburg
Location: ISM Speakers Corner
Millennials - those aged 15 to 35 – account for a third of the world’s population, according to Innova Market Insights and are poised to overtake Baby Boomers as the biggest generation of candy buyers. How can companies connect with this socially and digitally engaged group?
Panelists
- Bas Smit, Global Marketing Director, Food Manufacturers, Barry Callebaut
- Christoph Knoke, Senior Director, Client Growth Delivered, IRI Germany
STATUS: Seeking x1 panellist
Session Two: The Future of Confectionery Packaging
Monday 1 February 2016 - 10:30 am to 12:00 noon
Host: Jenny Eagle
Location: ProSweets Speakers Corner
Your company can have the best-tasting confectionery formulation in the world, but consumers will ultimately judge it by its cover. What does it take to have standout shelf appeal in today’s digital world? How can confectioners reduce the environmental impact of their wrapping materials while protecting product integrity? And how will packaging’s role change as e-commerce sales boom?
STATUS: Seeking panellists
Session Three: Reformulating chocolate to meet nutrition goals
Tuesday 2 February 2016 - 10:30am to 12:00 noon
Host: Oliver Nieburg
Location: ProSweets Speakers Corner
Chocolate manufacturers are coming under growing pressure from state and international bodies to cut sugar and fat. What options exist to reformulate? How can companies comply with legislation, preserve taste and maintain profit margins?
Panelists
- Clare Leonard, Director Scientific Affairs, Regulatory Affairs & Nutrition, Mondelēz International
- Bianca Maria Vecchio, Senior Nutrition Specialist, Nestlé
- Rinus Heemskerk, Global Head of Product Development & Innovation, Olam Cocoa
- Marijke De Brouwer, Innovation Manager, Barry Callebaut
STATUS – panel complete