BPC 2023

Dubrovnik, Croatia, September 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.



September 25th

20:00 - 22:00
Welcome Drink

September 26th

09:00 - 09:30
09:30 - 09:40
09:40 - 10:10
Eleonora Alquati, CAOBISCO
Key figures and challenges of the EU confectionery sector
09:40 - 10:10
Lefteris Makras, EJ Papadopoulos SA
Cracking the Code of Success: R&D's Vital Role in Elevating Biscuit, Cookie, and Cracker Production
09:40 - 10:10
Stefano Bruni, IMA FLX HUB
Recyclable Paper based packaging for high speed and gas/water vapour tight HFFS biscuit’s application: a case study
11:10 - 12:00
Coffee Break
12:00 - 12:30
Marcos Fregati, M. Dias Branco
12:30 - 13:00
Grażyna Olewicz, Bahlsen
Nutriscore Implementation & Improvement of Existing Leibniz Portfolio through Innovation & Renovation: Lessons Learned and Future Challenges
13:00 - 14:00
14:00 - 14:30
Boryana Kiteva, PRESTIGE
#WellToday – How brands with mission statements can create value for consumers, employees and society
14:30 - 15:00
Audrey ECHERTIER-BONNARD, Biscuit International
Transitioning successfully to naturally sourced vanilla flavors in Biscuits
15:00 - 15:30
Coffe Break
Sighseeing & Dinner

September 27th



09:30 - 10:15
Olwyn Pentinga, Tirlán
The Irresistible Advantages of Irish Butter in the Bakery Sector
Paolo Betto, GEA
Actions in the bake industry for the environmental sustainability of the world
10:15 - 11:00
Peter Velds, Cargill
Building a better biscuit
Paul Rooijmans, Bühler AG, BU Biscuit
Healthy snacks on the rise
11:00 - 12:00
Coffee Break
12:00 - 12:45
Duska Dimitrijević, Incredo
"Natural sugar reduction- no compromise on taste"
Joe Pocevicius, Reading Bakery Systems
Industrial Pretzel Production Using Automated Machinery
12:45 - 13:30
Tanya DeCastro, Ingredion
Developing commercial value from consumer insights
Peter Otten, STEINHAUS GmbH
Maintenance => Energy Saving
13:30 - 14:30
14:30 - 15:15
Alfredo H. Pimper
Werner Wittmann, Amherst Stainless Fabrication (GOE-ASF)
Keep Your Spray Where It Belongs, on Your Product!
15:15 - 16:00
Jos Vast, Bakery Academy
An Insights in Fats and Oils – A Deep Dive for Biscuit Manufacturers
Santiago Marino
Oven Energy Efficiency. How to measure it and how to improve it.
Sightseeing & Dinner

September 28th


The Biscuit People Conference is a unique industry event where industry experts exchange their knowledge in friendly atmosphere.


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Previous Conference Presentations

Alberto Trezzi, IMA Eurosicma – part of the IMA FLX HUB: Turn-key solutions for the biscuits industry

Unfortunately, Roberto Spatolisano couldn’t join us this year so his colleague Alberto Trezzi presented instead. His lecture was about leading-edge technologies from handling, primary and secondary packaging up to end-of-line solutions to satisfy any packaging configuration demand. Alberto Trezzi is a Project Manager at IMA  Eurosicma, an innovative division of IMA Group that provides turn-key […]

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Aliette Verel, Former Principal Scientist in Mondelez: 4 Major Structural Components to Make All Types of Biscuits

Aliette Verel is a biscuit industry professional with over 25 years of experience working for leading global companies in the field. She has a strong background in research and development, innovation, and production management, and she is enthusiastic about sharing her knowledge and expertise with others in the industry. Aliette gave a presentation at our […]

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Andreea Bonis and Matthew May, Kerry: Sustainable Nutrition and its Implications in Bakery

Matthew May is the Bakery Sales Manager for the EMEA region at Kerry Group, a leading taste and nutrition company that provides innovative ingredients and solutions to food and beverage manufacturers worldwide. He has over 30 years of experience in the food industry, with a particular focus on the bakery sector. Matthew works closely with […]

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Angeliki Petsa, Unismack SA: The “Art” of Developing and Producing Nutritionally Rewarding, Allergen-Free Snack Crackers

Angeliki Petsa is a Senior Food Scientist with a passion for innovation and sustainability in the food industry. She has been a member of the strategic leadership team at Unismack since 2014, initially involved in the commercial growth of key export markets (Europe, Australia, South Africa) and nowadays overseeing all aspects of customer services and […]

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Anna Bednarek, The Bahlsen Family: Making Best Biscuits – Main Challenges & Troubleshooting In Biscuits Manufacturing

Anna Bednarek is a food technologist and consultant with over 14 years of experience in the biscuit industry. Bednarek is currently an R&D Product Development Manager for The Bahlsen Family- BU CEE and she gave a presentation titled “Making the Best Biscuits – Main Challenges & Troubleshooting In Biscuits Manufacturing “, at the Biscuit People […]

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Berislav Znidarcic, NielsenIQ: Building for the Future

Berislav Žnidarčić has a long-standing career in the biscuit industry. He has a lot of experience working in various positions in one of the largest biscuit factories in Southeast Europe. Throughout his career, he has gained extensive knowledge and expertise in all aspects of biscuit production, Berislav joined NielsenIQ in 2015 and for the past […]

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