BarTech Europe 2025 promises to be an exciting platform for innovations and expertise relating to the development of modern bars and snacks. From 15 to 17 September in Solingen, industry experts will meet to discuss the latest trends, technologies and scientific findings.

One of the key topics is "What is a Bar?/Different Factors, Marketing & Technology", presented by Thorsten Blume (The Lorenz Bahlsen Snackworld GmbH & Co KG) and Thomas Reinemann (RCC Consulting GmbH). Here, the various factors that make up a successful bar will be highlighted from product design and marketing strategies to technological innovations.

Another focus will be on the sensory challenges of protein-based foods: Simone Peschke (Berlin University of Applied Sciences) will present innovative approaches to minimise off-flavours and optimise taste in protein-rich products. In addition,
Dr Chiara Roye (PB Gelatins GmbH) will show how collagen peptides can help to achieve a pleasant texture and a soft bite in high-protein bars.

Prof. Dr Richard Hartel (University of Wisconsin-Madison) will address the topic of ‘Stickiness of bar binders’ and explain how to minimise stickiness problems during production by using suitable binders.Technological innovations will be provided by Prof. Dr Erich J. Windhab (ETH Zurich), who will present the possibilities of multi-scale 3D printing technology a ground-breaking method for the continuous production of individually textured and flavoured food bars.

In addition to these highlights, the event offers many other presentations, live demonstrations and networking opportunities to promote the exchange between science, development and production.BarTech Europe 2025 is the ideal forum for everyone working on the future of the snack and bar industry.