Inter Ice has become one of the most important international congresses focusing exclusively on ice cream. This year, the congress will again take place in summer. From 12 to 13 June, the motto will be: “Inter Ice 2019: a challenge between profitability, sugar reduction and other trends”.

The trend towards less sugar and fat does not stop at ice cream. The congress will take this development into consideration with a whole block of topics. Among others, there will be a lecture on the opportunities and limits of calories and sugar. The topics of the international congress range from markets and trends to process technology and current studies from science and research.

Another lecture will deal with an absolute novelty: Entomilk ice cream. The ice cream is made from insect milk and is therefore lactose-free and gluten-free and contains no additives or preservatives.

The topic of “Fats & Oils” is certainly one of the most controversial discussions in the food industry in times of fat reduction and palm oil debate. Are there good or bad fats? How harmful is palm oil? People need fatty acids to survive, it depends on the quantity, but above all on the variety and the right combination. However, fats and oils are irreplaceable in food production: as important flavour carriers and consistency enhancers, they are indispensable. With this background, the ZDS is organizing the Fat Symposium in Solingen from 18 to 19 June 2019.

The programme takes into account the complexity of the topic “Fats & Oils” and promises exciting insights into developments, processes and future issues. Not only process improvements in the production of food fats will be discussed, but also reduction strategies for Mosh/Moah and 3-MCPD fatty acid esters, fat maturation and fat crystallization, as well as sustainability and food fraud.