| |
Tuesday
14 September |
Speaker
– Company |
| |
Opening Welcome Session |
Chair:
Paul Hart – TIA EU Steering Commttee |
| 1 |
Understanding
Whole Wheat Flour |
Raul Vega
– La Carreta |
| 2 |
Flour
Tortilla Charactertistics & Micro-Ingredient Functionality |
Waut
Dooghe – Kemin Food Technologies |
| 3 |
Use of
Enzymes at Mill Level |
Roman
Gradert – DeutscheEBack |
| 4 |
Differences
in Nutritional Value & Texture
Steam vs. Soaking |
Tino Boehm
– Bühler |
| 5 |
Consumer
Health & Nutrition Trends - Driving
Opportunities |
Julian
Mellentin – New Nutrition Business |
| 6 |
The
Journey of Reducing E-numbers in Tortillas |
Nic
Franciosi – Dupont |
| 7 |
Enjoying
Healthfulness in Tortillas |
Paulien
Steltenpool – DSM |
| 8 |
'Ask The Experts' Panel |
Corne Dirks; Clay
Lawrence; Paulien Steltenpool |
| 9 |
Currents Trends on
Plant-Based Foods |
Gerard Klein Essink –
Bridge2Food |
| 10 |
Wheat
Tortilla Shelf Life Extension |
Emmie
Dornez – AB Mauri |
| 11 |
Challenges
Faced by the Industry & Trends in Lipids |
Jan-Erik Kampen, Petra Sulyok –
Bunge |
| 12 |
How Covid
Affected Food Industry |
Mike Adams
– Campden BRI |
| |
|
|
| |
Wednesday 15 September |
|
| 13 |
Evaluation
of 15 Lines of Wheat & Flour Potential in Tortillas |
Raul Vega
– La Careta & Itria Ibba – CIMMYT |
| 14 |
Flour
Quality for Tortilla Production – Focus on Mixolab |
Lena
Bosc-Bierne – Chopin Technologies |
| 3 |
Class in
Factory #1 – Halal & Kosher Certifications |
Petar
Miljanic – Tortilla Mexicana |
| 4 |
Class in
Factory #1 – Cost Analysis Techniques |
Nemanja
Cobanov – Tortilla Mexicana |
