BPC 2022

Dubrovnik, Croatia, October 25.-28.

Would you want to remain up-to-date on the biscuit industry's latest developments, expand your knowledge and find solutions to problems?

Attend the Biscuit People Conference, a gathering where you will get the opportunity to learn from professionals. This is a great opportunity to personally connect with the perfect service provider or potential client. Maybe you'll learn something beyond your field of interest. Either way, if you join us at this conference, it would be a great investment in yourself. A unique event with biscuit manufacturers, R&D, NPD, production managers, equipment experts, packaging, and maintenance. This is a place you should be.


Agenda BPC 2022 Dubrovnik

October 25th

Pre - Registration
20:00 - 22:00
Welcome Drink

October 26th

09:30 - 10:00
10:00 - 10:15
10:15 - 11:00
Key note speaker: Denis Treacy, Culture Compass
Zero Defect Biscuit Manufacturing
11:00 - 11:30
Coffee Break
11:30 - 12:00
Aliette Verel,Former Principal Scientiest in Mondelēz
4 major structural components to make all type of Biscuits
12:00 - 12:30
Jose Carlos Azevedo, Kellogg Company
Biscuit Cream Filling Technology
12:30 - 13:00
Anna Bednarek, Bahlsen
Making Best Biscuits - Main Challenges & Troubleshooting In Biscuits Manufacturing
13:00 - 14:00
14:00 - 14:30
Berislav Znidarčić, Nielsen IQ
The wellness evolution - progressing with purpose
14:30 - 15:00
Angeliki Petsa, Unismack SA
The "art" of developing and producing nutritionally rewarding, allergen free snack crackers
15:00 - 15:30
Rafael Fernandes, Cerealto Siro Foods
How to be successful as an NPD
15:30 - 16:00
Trajche Dimitrovski, Makprogres
Implementation of sensory analysis in confectionery industry
16:00 - 16:30
Coffe Break
Sighseeing & Dinner

October 27th


09:30 - 10:00
Coffee Break
10:00 - 10:45
Dr. Isabel Trogh, Beneo
Improvement of nutritional & technical properties of biscuits
10:45 - 11:30
Pedro Díaz Molins, Zukán
Sugar reduction with fibers in biscuits
11:30 - 12:00
Coffee Break
12:00 - 12:45
Marta Ferluga, Synergy Flavours
Reformulating bakery products with innovative solutions to address consumer needs
12:45 - 13:30
Gwen Gould, Glanbia Ireland
"Who's eating your lunch?" what consumers want and what we can learn from competing categories
13:30 - 14:30
14:30 - 15:15
Matthew May, Kerry
Sustainable Nutrition and its Implications in Bakery
Sightseeing & Dinner


09:30 - 10:00
Coffee Break
10:00 - 10:45
Joe Pocevicius, Reading Bakery Systems
Oven Sustainability in Biscuit Baking
10:45 - 11:30
Roberto Spatolisano, IMA Eurosicma - IMA FLX HUB
Turn - key solutions for the biscuits industry
11:30 - 12:00
Coffee Break
12:00 - 12:45
Eric Schaller, Aneolia
Preservation of Product: New Challenges in a More Complex World: How to Manage Packaging Control and Hermiticity Check With Highly Complex Dimensions and Contexts?
12:45 - 13:30
Andreas Schildknecht, Syntegon Packaging Systems AG
Let's talk about automation How biscuit manufactures can lift their production to the next level
13:30 - 14:30
14:30 - 15:15
Igor Riccardi, CEPI
The dosing of materials: customization, automatization and circularity
Sightseeing & Dinner

October 28th


Venue BPC 2022 Dubrovnik

Hotel Mlini

Hotel Sheraton (BOOKED)


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