For the second time, Norevo, WDS, and D&F Sweets invited international experts to Aachen for the OTC Symposium. The two-day event on enriched and functional gummies, held on September 26 and 27, 2024, combined 13 expert lectures from speakers from 12 specialised companies with plenty of opportunities for knowledge exchange, learning, and networking.

By Mona Bäsch (WDS) und Dr. Anne Sauer (D&F Sweet

The event began for the approximately 90 participants on the first day with a series of lectures from various experts:

Hanni Rützler (FutureFoodStudio, Vienna) set the tone in her keynote speech on the developments and trends in nutrition. The well-known food trend researcher explained the emergence of trends and stated that focusing on health and the joy of eating plays an important role in this development. She bridged the topic of the symposium: the combination of active additives with indulgent products like gummies.

Frank Elvers (Insight Health GmbH) provided data showing that the market for active gummy and jelly products in German pharmacies is experiencing strong growth, with impressive growth rates of 40% between 2019 and 2024.

From a legal perspective, Prof Dr Moritz Hagemeyer (Krohn Rechtsanwälte/lawyer) discussed the topic. Firstly, food and pharmaceuticals must be distinguished from each other, and manufacturers must be well-informed about which additives are possible in which quantities. The legal situation must also be evaluated in marketing, such as packaging and labeling, which was illustrated with practical examples.

The subsequent part dealt with innovative raw materials and products. Quentin Schotte (Cargill) provided insights into a large-scale consumer study on plant-based texturisers in confectionery. Dr Margarethe Plotkowiak (Gelita) presented various collagen solutions and explained differences, such as between gelatin and collagen peptides. Steve Fox (Glanbia) introduced his audience to various microencapsulation techniques to keep active ingredients and ingredients stable in the product. Renan Becker Gandolfi (Foodarom) demonstrated how to create a unique taste experience, showing that unwanted "off notes" can be masked by working with them (masking bitter taste with coffee) or covering them (sweet strawberry masking "green" taste). Andréa Pernot-Barry (DataSweet) concluded the lecture block with an introduction to various cannabis strains and an overview of the market liberalisation and legalisation in Europe and the USA.

The process technology for producing the novel products was addressed by André Weins (WDS). He provided an overview of the different manufacturing methods with classic Mogul technology and modern moulding in polycarbonate moulds. Janik Hoffmann (WDS) followed with a lecture on the growing importance of GMP regulations in the confectionery industry, emphasising the importance of individual solutions for each product. As a modern development that aligns with current trends, Christof Rüttgers (D&F Sweets) presented the development of protein gummies with fibre coating. Based on milk protein, a protein content of 25 g per 100 g was achieved. The distributed product samples visibly impressed the audience.

Yuexin Liu (Norevo) presented practical solutions for sustainable sourcing of raw materials and explained the importance of social responsibility that we, as consumers and producers, bear.

The lecture series of the symposium was concluded by Thomas Reiner (B+P Group), who impressively explained the future of packaging, comparing paper and plastic packaging. He believes that paper cannot serve as a replacement due to the lack of consumer acceptance, but packaging should increasingly consist of recycled and reusable materials. This would close the gap in recycling cycles and be more sustainable.

A comprehensive supporting program with a small company fair from other industry companies, networking breaks, and a stylish evening program rounded off the first day successfully.

On the second day, a hands-on workshop on gummy production was held with great success. In the D&F Sweets technical center in Aachen, 40 participants had the opportunity to put their learned theoretical knowledge directly into practice and experience the various steps of gummy production up close.

Under the guidance of experts, participants worked in small groups on various aspects of production. From selecting and processing ingredients to cooking and flavouring to colouring, each step was carefully explained and practically tested. Participants could also try depositing gummies both in starch powder and polycarbonate moulds and the subsequent demoulding and post treatment of the products themselves.

The feedback from the participants was consistently positive, with many praising the practical approach and the opportunity to get hands-on. The small groups allowed for intensive exchange among participants and individual support from the workshop leaders. This created a motivating and creative atmosphere where ideas and experiences could be exchanged.

After the successful symposium, the organisers also drew positive feedback again and are pleased to have conducted an event with real added value for the active confectionery industry.