Changes, challenges and innovations in the food and beverage industry

<< 13:00 – 13:05 | Olivier Kölsch - Introduction to the theme slot >> << 13:05 – 13:30 | Jürgen Grabenhofer - Challenges of the F&B industry post COVID-19: Digitalization and new ways of working: The corona crisis poses new challenges to food producers – beyond daily hurdles the branch already copes with. Companies must now apply digital technologies with a clear target setting to adapt their ways of working to the “New Normal”. Change programs and strategies are of high relevance here. >> << 13:30 – 13:55 | Sarina Bode (engl.) - Beer Trends & Innovations: Implications for new product development: Rise of innovative craft brewers | growth of non-alcoholic options: The beer category has undergone a complete makeover in the last couple of years, from the rise of innovative craft brewers, to the rapid growth of non-alcoholic options. These consumer trends are driving innovations within the industry and are resulting in a variety of developments centered around formulation and ingredient innovations. This presentation will include key trends & innovations within the beer and near beer categories, as well as the latest launches in this space. >> << 13:55 – 14:20 | Prof. Dr. Stefan Töpfl (engl.) - PEF (Pulsed Electric Fields) use in juice and beverage industry: Yield increase and low heat shelf life extension: PEF application results in a cell disintegration at low time and energy requirement. In fruit and vegetable juice production a yield increase is achieved. The technique results in a microbial inactivation at low temperature and can be applied for shelf life extension of premium quality juices or craft beer. >> read more