ISM: 30.01–02.02.2022 #ISMCOLOGNE

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ISM Expert Stage + on ISM & ProSweets @home live on Tuesday, 01.02.2022.

The congress will be available on demand until 30 April 2022.

#CONNECT2030 – The Future Summit for Sweets & Snacks

With the future congress #CONNECT2030 we turn our gaze worldwide to the future of the confectionery and snack industry and give an overview of what will be possible in 2030.

Suppliers, manufacturers and retailers: #CONNECT2030 brings everyone together in a unique setting. Where is the journey heading? What developments await us? And what challenges will they pose?

Hon. Prof. Dr. Sascha Peters and Diana Drewes of the Berlin Future Agency for Materials and Technology, Haute Innovation will talk about sustainable solutions for confectionery with high nutritional values, recyclable packaging and future raw materials in their presentation "Future Sweets - What and how will we eat in 2030?".

In the subsequent panel discussion, we will discuss with our food industry experts topics such as:

  • Resource conservation: ideas for sustainable handling of raw materials in the confectionery industry.
  • CO2 reduction and ideas for climate-friendly action
  • Developments in the field of "Zero Food Waste
  • How will climate change affect the availability of raw materials?

Programme | Tuesday, 01.02.2022, 3:30 - 5:30 p.m.

Keynote Speaker: Hon. Prof. Dr. Sascha Peters / Diana Drewes, Haute Innovation

Keynote Speaker: Hon. Prof. Dr. Sascha Peters / Diana Drewes, Haute Innovation

Future Sweets - What and how will we eat in 2030?

Human receptors love sweets. But in addition to enjoyment, other product characteristics such as nutritional value, sustainability and health are increasingly determining purchasing decisions.

Whether edible packaging made from algae, plastic-free chewing gum or sweet nibbles made from previously unused fruit peels, the ideas are as delicious as they are contemporary. The question of how sustainable and health-promoting sweets can be will continue to grow in the future.

With a view to climate change, confectionery manufacturers are also confronted with developments towards an economy that functions in cycles. The drastic reduction of the CO² footprint and climate-friendly action in all processes will be the focus of entrepreneurial action in the next decade.

Participants panel discussion

Hon. Prof. Dr. Sascha Peters

Managing Director, Haute Innovation

"The world will change significantly in the next decade, and with it the confectionery industry. CO² footprint, zero-waste systems and climate-neutral production are at the center of the change towards a closed cycle economy - Sweets in Circles is the target for 2030.“

Vita (.pdf)

Wouter Lefevere

Managing Director Category Management , ALDI Inkoop BV

“Sustainability is a joint effort that needs to be a priority for all stakeholders involved. Every link in the value chain has its role to play and is indispensable.”

Vita (.pdf)

Prof. Dr. med. vet. Katharina Riehn

Chairwoman of the DLG Food Expert Centre and Vice President of Deutsche Landwirtschaftsgesellschaft e.V.

„Numerous different measures can be implemented to improve the sustainability profile of an existing food production system. Which practical measures along the entire value chain can effectively support a holistic approach to improving sustainability?“

Vita (.pdf)

Viola Bärwald

B2B / Strategic partnerships, to good to go

„Fighting food waste. The #1 solution to climate change“.

Vita (.pdf)

Leon Halfmann

Project coordinator ZNU goes Zero, ZNU – Zentrum für Nachhaltige Unternehmensführung

„How can responsible and sustainable climate protection succeed at the corporate level? The topic of climate protection should be embedded in a holistic view of sustainability. It is advisable to reveal the biggest problem areas within a company step by step, to define goals and measures and to make successes in the avoidance of greenhouse gases measurable; this is how holistic climate protection can succeed.“

Vita (.pdf)