ISM/ProSweets Preview
be presented here on 120 m², for example JumeaTea, a healthy energy drink with an ingredient that is unknown in Europe, crispbread made of chestnut flower or Kao Impact a company that exploits the full potential of the cocoa fruit.
Guided Tours
In addition to these programme items, the Sweet Week – Talks & Tasting Stage comprises of further highlights that address both industry professionals and interested visitors. The latter can taste the latest products on-site and let themselves be inspired.
Further stage highlights include: Insights into future industry trends, i.e. on themes like AI Live podcasts with industry insiders like Food Insider, T. Gross Workshops on sensor technology and trends by the food expert, Hanni Rützler Pitches by start-ups, hosted by the investor, business angel and founder, Robert Kronekker
Insights into the recycling strategy for the reduction of waste, which opens up sustainable perspectives for the industry and offers a foretaste of the ANUGA HORIZON, hosted by Theresa Hingsammer, Director Anuga HORIZON
Sweet Week Production Summit The Sweet Week Production Summit, a format that specifically connects production teams with the supply industry of ProSweets Cologne, is taking place for the first time on the Sweet Week – Talks & Tasting Stage at 1:30 p.m. on 3 February. The focus lies on practical examples of Best Practice and innovative approaches for a cost-efficient and future- proof production, especially through the use of AI tools. Lectures like “Transparency and added value through digital platform services for the sweets and snacks industry” by Tim Hellwig (SweetConnect GmbH), “AI in food production:
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Intelligent planning for more efficiency and sustainability” by Maximilian Köhler (Optiwiser AI Solution) or the case study “Production planning of the future” by Norbert Weichele (OMMM Operations Management Solutions GmbH) will provide the industry with new impulses. The three-minute pitch sessions of the supplier companies that will be discussed in depth in a subsequent matchmaking forum in the Networking Area to promote concrete solutions and business relations are especially worth highlighting. The Summit will be rounded off by the ProSweets Cologne Party from 6:00 p.m., which offers the participants an additional opportunity for an exchange and to network in a relaxed atmosphere. The Sweet Week Production Summit thus concentrates on innovation, knowledge transfer and cooperations.
Further event highlights of ProSweets Cologne 2025: Special Show Ingredients - Functional and Climate-Conscious Once again in 2025, ProSweets Cologne is presenting in cooperation with the future agent, Haute Innovation, a unique special zone in Hall 10.1: Forward-looking innovations of the sweets industry will
ProSweets Cologne is once again offering the popular Guided Tours organised by its partners, DLG e.V. and Sweets Global Network e.V. The DLG Guided Tours whisk the participants off on a journey through the world of sweet and snackable ingredients, where the focus lies on revolutionary ingredients and new taste experiences. The Sweets Global Network Guided Tours that also offer the opportunity to network give an overview of the entire value chain.
DLG Careers Day
The DLG Careers Day is also celebrating its premiere in 2025 on 2 February. Here, students and young professionals have the opportunity to network with leading supplier companies from the sweets and snacks industry and gain valuable insights into their future career. The Careers Day offers lectures, company pitches and the exclusive opportunity to have application documents checked on-site.
Around 240 exhibitors from 30 countries are expected to participate at ProSweets Cologne including the company DOEHLER GmbH: “Döhler is proud to be part of ProSweets 2025, which provides an excellent opportunity to connect with customers and industry experts. Bringing ideas to life, we will showcase our latest innovations for confectionery, bakery and snack applications, as well as our broad portfolio of ingredients from fruit and vegetable ingredients, to natural taste and colour solutions and systems. A specific highlight will be shed on our nut and seed paste portfolio – adding both natural and nutritional benefits to the final applications as well as superb Multi-Sensory Experiences. Additionally, we will address specific industry challenges, including those related to the volatile cocoa market and the reduction of sugar, next to enhancing functional benefits for healthier, yet indulgent snacking” Agneta Hoffmann, Head of Market Segment Food, stated.
Kennedy’s Confection December/January 2024/25
KennedysConfection.com
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