Biscuit People Conference 2024: Highlights from Curitiba, Brazil

This year, the Biscuit People Conference made its way from Croatia to Curitiba, Brazil, from October 1st to 4th. The event brought together biscuit manufacturers, ingredient and equipment suppliers, and consultants, creating a platform for insightful exchanges, fostering new connections, and enhancing collaboration across the industry

On October 1st, we gathered at the Radisson Hotel Curitiba for a casual, non-formal evening to kick off the Biscuit People Conference 2024. Attendees enjoyed welcome drinks, providing the perfect setting to meet, relax, and get acquainted before the sessions began. It was a great opportunity for everyone to connect in a laid-back atmosphere before diving into the busy days ahead.

On the second day of the conference, October 2nd, we dedicated the schedule to biscuit manufacturers. The day began with a smooth registration process, followed by a warm welcome speech to set the stage for the day's events. Between the insightful presentations and engaging discussions, attendees enjoyed a refreshing coffee break and a delightful lunch, offering moments to recharge.

On the third day, we divided into two conference halls, focusing separately on the areas of ingredients and equipment. In both sessions, industry experts presented the latest innovations, sustainability strategies, and evolving consumer preferences.

In addition to the professional sessions, participants had the chance to explore the vibrant city of Curitiba during the second and third days. October 4th was reserved for the visit to the IBBT factory, where attendees were organized into five groups for a comprehensive tour.

We had the privilege of hosting experts from 56 companies worldwide, bringing a broad spectrum of industry knowledge to the conference:

Speakers, Presentations, and Topics

As highlighted earlier, the first day of the conference was dedicated to our biscuit manufacturers, providing them with a platform to engage in thought-provoking discussions and industry-relevant insights. The second day shifted focus to ingredient and equipment suppliers, showcasing cutting-edge advancements and innovative solutions in these critical areas.

Let’s dive deeper into the first day’s agenda, where biscuit industry experts took the stage, sharing their expertise and exploring the latest trends, challenges, and opportunities shaping the future of biscuit manufacturing.

1. Rodrigo Iglesias, ABIMAPI

Biscuit Industry in Brazil: Growth and Trade Insights - DOWNLOAD PRESENTATION

Rodrigo has been working in international business for almost 20 years. From the Brazilian foreign trade procedures through the Santos’ Port to the strategic area assisting national policies of Brazilian Exports Promotion, he has developed business intelligence analysis for Brazilian product’s introduction in Africa and Middle East and he is FMCG-oriented since 2014 – looking for opportunities in Brazilian biscuits, pasta, breads, cakes and other cereal and roots based packaged goods. During his professional life, he has already visited more than 20 countries in the Americas, Europe, Africa, Middle East and Asia. He is the International Director of ABIMAPI (Brazilian Manufacturers Association of Biscuits, Pasta, Breads and Cakes) since 2014.

2. Raphael Jiraschek, IBBT

Co-Manufacturing: Differentiating for Growth - DOWNLOAD PRESENTATION

Raphael has been working in world of bakery and confectionary for most of his career. He studied Business Administration in Germany and Industrial Engineering in Austria. For over 20 years, he has been actively providing industrial equipment solutions for the bakery and confectionery industry, and leading multi-disciplinary teams in commercial and project management roles. Raphael is today the owner and CEO of IBBT, a company founded together with his brother Christoph in 2018.

3. Fernando Bocchi, M. Dias Branco

Innovation in Food Industry: Unlocking Potential through Open Innovation Programs - DOWNLOAD PRESENTATION

Fernando holds the position of Research and Development Director at M. Dias Branco S.A., overseeing more than 20 brands and maintaining a significant market presence as #1 in cookies & crackers and pasta in Brazil. Since 2018, he has been responsible for open innovation and connections with startups programs through Programa Germinar M. Dias Branco. Additionally, he has been actively involved in industry associations, serving as a member of the Council at ABIA – Brazilian Association of Food Industries since 2020 and sponsoring the Technical and Regulatory Affairs Committee since 2022.

4. Jose Carlos Azevedo, Kellanova

Working With Technology as a Team on Snack Projects - DOWNLOAD PRESENTATION

José has been working with biscuits, crackers and other cereal snacks for 20 years now, at companies such as Nestlé, Mondelēz and Kellogg’s, in three South America countries. After graduating as a food engineer, he began his career working in the manufacturing sector, then moving to research and development, where he has still been since then, developing raw materials, products and processes, currently working as Product Development Manager at Kellanova. During these years, he was able to work on several projects, learning from many experts and companies around the world. 

5. Sandra Vaz, Orquidea Alimentos 

From Farm to Fork – Having a Good Wheat Flour for Biscuits Products - DOWNLOAD PRESENTATION

Sandra started in the food area more than 30 years ago. Experience in the biscuit and chocolate products in the quality and production management in a multinational company. Then in Research and Development in Process, Product and Management. PhD in Biochemistry from 2002 to 2011. 8 years in Chile, working in process, product and innovation leading a Cereal-based snacks team for a global multinational company. Back to Brazil in 2019, in Orquidea Food Company/RS leading research, development and innovation team for wheat flour, pasta, extrusion and biscuits businesses.

6. Sabrina Lohmann, Dauper

Application of the Stage-Gate Methodology in a Biscuit Industry - DOWNLOAD PRESENTATION

Food Engineer with an MBE in Production Engineering and a Postgraduate degree in Product Development, with over 15 years of experience in the biscuit industry, possessing extensive expertise in production and quality. Currently, she serves as the Director of R&D at Dauper, where she is responsible for the development and management of outsourcing projects with the world’s largest food companies

7. Raul Matos, Biscoitê

Inspiring a New Generation of Entrepreneurs - DOWNLOAD PRESENTATION

Raul is a serial entrepreneur whose journey cuts across industries and continents. As the founder and CEO of successful ventures like Renks, BiO2, RXM, Axis Brasil, Dauper, and Biscoitê, he has consistently turned visionary ideas into impactful enterprises that touch the lives of thousands. Recognized as EY’s Entrepreneur of the Year, Raul’s entrepreneurial journey was recently spotlighted by Itaú as a source of inspiration for Brazilian entrepreneurs, where he starred alongside Ronaldo Fenômeno in a groundbreaking campaign. Beyond his business ventures, he serves as a board member, co-founder of the NGO ACAC, and mentor at Endeavor, deeply committed to the belief that entrepreneurship is the greatest driver of social inclusion.

On the second day, we held presentations in two different conference halls, offering attendees the option to attend the sessions that matched their preferences. Let’s kick things off by taking a look at what we discovered about ingredients.

1. Alberto Rosado, AAK

Making Better Plant-Based Fats and Oils for ChocoBakery Industry - DOWNLOAD PRESENTATION

Alberto’s professional career has always been oriented toward bakery innovation. His international career began in the vibrant markets of Mexico, transitioning later to a broader canvas, Alberto’s expertise expanded to Europe, based in France where he pioneered new product developments that delighted consumers across regions. Currently, as the Global Customer Innovation Manager for Bakery at AAK Belgium, Alberto brings his wealth of experience to the global stage. With a customer-centric approach, Alberto navigates the fascinating landscape of biscuit innovation, collaborating with partners worldwide to develop proof points that unleash the importance of Fats and Oils in the bakery industry.

2. Pedro Tatoni, Kerry

The Future Lens of Better - How the Industry Is Evolving Towards Sustainable Nutrition - DOWNLOAD PRESENTATION

Business administrator with master degree in Marketing. 14 years of experience in the food and beverage industry, leading Kerry’s marketing activation team for Brazil and the Southern Cone in our mission to create a world of sustainable nutrition.

3. Cláudia Costa, Duas Rodas

Adapting to change: Technological strategies for the evolving food market - DOWNLOAD PRESENTATION

Claudia is currently studying for a postgraduate degree in Business Management at Fundação Dom Cabral. With almost 30 years of professional experience, Cláudia has built a solid career in both B2C and B2B businesses. Since 2019, she has worked as Technical Customer Service Manager at Duas Rodas, a strategic area for the success of the company’s business and that of its customers, responsible for offering specialized technical support, understanding customer needs, and ensuring that all projects aimed at them are executed with quality and excellence. Her performance stands out for its strategic and collaborative approach, integrating the best market practices to promote the satisfaction and success of Duas Rodas’ customers.

4. Jose Dias Peres, dsm-firmenich

Enzymes on Biscuit Application - DOWNLOAD PRESENTATION

José is the Senior Manager for Baking, Brewing, Confectionary and Ingredients Processing in North America at dsm-firmenich, based in Princeton, NJ. He is passionate about baking and fermentation and finding solutions for his customers. Jose has worked with industrial bakeries, with a broad range of baked goods and processes, in different countries in Americas providing technical assistance. He joined DSM in 2010 and has been focused on the food industry for over 29 years in areas such as production, R&D, application, and sales. He holds an MBA from Fundação Getulio Vargas, a bachelor’s degree in food engineering and a bakery specialization from AIB International.

5. Gabriela de Morais Figueiredo Ferreira, Maximizar Consulting

Precision in Fermentation With Biological Yeast: Management of Sponge Development and Its Impact on Production Results - DOWNLOAD PRESENTATION

Food engineer with an MBA in Strategic Marketing and Business Management, with over 20 years’ experience in biscuit companies. Long experience in supervising/coordinating production and product research and development. She was Director of Product and Process Development at Maximizar Consulting, responsible for developing and improving products and process parameterization, technical and leadership training.

6. Lutz Popper, SternEnzym

Wafers From High Ash Wheat Flour and Non-Wheat Flour - DOWNLOAD PRESENTATION

Lutz read food technology at the Berlin University of Technology, followed by research and instruction activities at the Institute of Food Technology. In his Ph.D. thesis he treated the extraction and application of anti-microbial enzymes. Since December 1993, Popper is with Muehlenchemie and SternEnzym, as head of research and development, and since 2009 also as scientific director of the Stern-Wywiol Gruppe. He is an external lecturer for food technology at the Kiel University of Technology since 1997, at the University of Applied Sciences, Hamburg, since 2013 and at the Beuth University of Applied Sciences, Berlin, since 2015 and has contributed 190 articles, posters, lectures, patents and two books to the field of food science.

7. Vilma Mendes, Takasago

Biscuit Technology: Understanding the Challenges and Opportunities of Fat Reduction in Biscuits - DOWNLOAD PRESENTATION

Vilma Mendes is the Director of the Flavors Division at Takasago do Brasil, where she has led the division for over 14 years, contributing to the company’s growth strategy in Mercosur. With an MBA from Fundação Getulio Vargas and specializations in Marketing (FAAP) and Communications (ESPM), Vilma holds a degree in Business Administration from PUC São Paulo. In addition to her role at Takasago, Vilma is currently serving her second term as Vice President of the Brazilian Association of Flavors and Fragrances (ABIFRA), reflecting her continued commitment to supporting the industry. Her experience includes mentoring women in vulnerable situations, contributing to social impact, and teaching B2B Specialization courses at FIA São Paulo.

Finally, let’s take a look at the other conference hall, where the focus was centered on equipment.

1. Luis A. Montoya, Reading Bakery Systems

The Future of Biscuit & Cracker Baking: New Emithermic XE Oven Design to Replace DGF Baking Technology - DOWNLOAD PRESENTATION

Luis, Sales Manager, Latin America, has more than 15 years of experience in sales, administration and engineering. Prior to joining RBS, he worked for Rockwell Automation, Point Verde Colombia and Melexa S.A. Luis graduated as an Electronic Engineer from Pontificia Universidad Javeriana and has a Master’s Degree in Business Administration from Eafit University. In 2021 Luis was recognized by Manager Magazine as one of the 100 best managers in Colombia. In his current role, he is responsible for direct sales efforts and project support with current and future RBS clients in Mexico, Central and South America and the Caribbean.

2. Thorleif Svanfeldt Brokke, Berndorf Band

The Best Practices on Steel Belts and Tracking Systems for Baking Ovens - DOWNLOAD PRESENTATION Part 1

The Best Practices on Steel Belts and Tracking Systems for Baking Ovens - DOWNLOAD PRESENTATION Part 2

Since 1999, Thorleif has been the Director of Global Sales and Service at Berndorf Band, overseeing operations in Europe and the Americas. From 1994 to 1999, he worked as an Export Consultant at Weibull Consulting A/S in Oslo. Prior to that, between 1991 and 1993, he was the Marketing Coordinator at Lift Verkaufsgeräte GmbH, based in both Vienna and Oslo. Thorleif holds a Bachelor of Business Administration from the Norwegian Business School.

3. Matteo Pasquali, GEA Bakery

A cutting-edge solution for high performance wirecut cookie production: introducing the new Extruder from GEA Bakery - DOWNLOAD PRESENTATION

Matteo is a mechanical engineer by formation, now Application Manager on Soft Dough Cookies technologies. For most of his career he has been in Technical Offer Management at GEA Bakery; he boasts around 10 years of technical experience in this sector. His deep knowledge on the technologies in food processing, has brought him to the application management role, where he contributes to the design of technological solutions for Soft Dough Cookies production.

4. Eric Schaller, Anéolia

Preservation of Product - DOWNLOAD PRESENTATION

Eric is a Sup’Meca Paris graduated engineer in mechanics with a specialization in computing assisted production processes. Since 1993 he has designed innovative instrumentation for packaging process control, with close to 30 years of expertise in hermeticity of packages with or without modified atmosphere processed, and achieved many realizations in confectionery and biscuit industry sector.  His contribution to the standardization of the methods for packaging integrity is recognized among the experts of the domain, as a leader of the working group in charge of DIN 55508 family of standards.

5. Enrico Pevarello, Laser SRL

Risks in Industrial Biscuits Production: Fires, Explosions and How to Prevent Them - DOWNLOAD PRESENTATION

Enrico has a degree in Industrial Engineering and has been working at the family company for 20 years. During this time, he has held several roles, starting as a sales assistant and eventually reaching the COO position. He is currently also the technical lead of the engineering team dedicated to the development and design of biscuit production lines. His passion for uncovering the secrets of the biscuit industry has brought him into contact with some of the most reputable biscuit manufacturers globally

6. Marco Nascimento, Syntegon

Syntegon Portifolio, Sustainability and Local Services - DOWNLOAD PRESENTATION

Marco has a background in mechanics, electronics, software, and administration. He is passionate about technology, leadership, sustainability, and supporting customers.

7. Julio Perez, CT Pack

Factory Automation and Integration - DOWNLOAD PRESENTATION

Julio is a Mechatronics Engineer with experience in Automation & Packaging Industry. Leading the Latin America & Caribbean sales area at CT PACK. Skilled in International Sales, Marketing and Business development. Strong commercial area with experience in leading positions, passioned for teamwork and challenges. I love to communicate and appreciate the opportunity to meet new people.

IBBT Factory Visit

After two days of engaging presentations and insightful discussions at the Biscuit People Conference, participants gathered on October 4th for a special visit to the IBBT factory. This final event was designed to offer one more enriching experience, allowing attendees to witness biscuit production up close. The IBBT team warmly welcomed us, providing an in-depth tour of their innovative facility. As we explored the factory, it was clear how much dedication goes into perfecting wafer technology. It was a relaxed and enjoyable way to conclude the conference's busy schedule. The visit also served as an opportunity for everyone to unwind and reflect on the knowledge shared over the previous days. We extend our sincere thanks to IBBT for their hospitality and outstanding organization of this memorable visit.

Bringing Together Work and Pleasure in One Occasion

After each productive day, we took the opportunity to unwind by heading out for dinner together. These evenings gave us a chance to connect on a more personal level, strengthening the relationships we had built during the sessions. Exploring Curitiba’s lively atmosphere, we discovered its unique culture and energy. The dinners were a great way to enjoy the city’s traditional cuisine, offering a taste of authentic local dishes. It was a relaxed setting, where conversations flowed easily, and the day’s events were reflected upon. 

Conference Sponsors

We hope you thoroughly enjoyed your time at the Biscuit People Conference, forging valuable new connections and gaining deeper insights into the latest innovations in the biscuit industry. It was a pleasure to see so many engaged professionals exchanging ideas, networking, and strengthening relationships. As we look ahead, we’re excited to continue this journey with you. Mark your calendars for next year’s conference in Milano Marittima, Italy, from April 9-11, 2025. We can’t wait to see you there for more learning, collaboration, and growth!

Biscuit People Team