The trend towards “conscious snacking” will continue in 2019. Consumers want to be surprised with new ingredients, textures and taste profiles, and their wishes will play a major role in this trend. Every year, at trade fair ISM you can find new products that are reduced in sugar or fat, vegan or in funky, personalized packaging.

The ZDS is taking these trends into account with its 2019 annual programme: for example, with the workshop “Functional Gums & Jellies”, which focuses on the production technology of functional chewing gums and jelly products. Recipe components such as sugar, sweeteners and hydrocolloids, as well as ingredients such as dietary fibres, polyols and proteins will be presented.

In the workshop “Healthy and Vegan Snacking”, everything will revolve around toasted and baked snacks. Together with the participants, new raw materials and recipes that meet the trend towards health-conscious snacking shall be tried out.

In 2019, Inter-Ice will take place in spring. Here, the latest developments on the national and international ice cream markets will be discussed: new ingredients and trends, important developments in process technology and current strategies for calorie reduction will be presented from 21 to 22 May.

In 2019, ZDS will continue with already established formats such as the Fat Symposium (25 to 26 June), the Forum Frozen Bakery Products (3 to 4 September), and the Inter-Praline Congress (19 to 21 November).

A highlight in 2019 will be the congress “Future of Confectionery: Plant Based Solutions”. Here, ZDS offers solutions and tools to answer the question: “How can you develop vegetable confectionery, baked goods and ice cream without compromising texture and taste?”

At the end of the year, the “Start-up Day” will take place for the first time on 11 December. Young companies will have the chance to present themselves in the foyer exhibition.