From March 25th to 27th, the stunning Westin Resort Nusa Dua in Bali came alive with the Biscuit People Conference 2026, a premier gathering that brought together the most influential minds in the global biscuit industry
Over three dynamic days, biscuit manufacturers, consultants, ingredient innovators, and equipment specialists converged to exchange ideas, showcase cutting-edge technologies, and explore new frontiers in product development and production. Beyond the conference sessions, participants immersed themselves in a collaborative atmosphere, connecting with peers, discovering emerging trends, and envisioning the future of biscuit manufacturing in a rapidly evolving market. This year’s event not only celebrated technical innovation and market insight but also fostered meaningful partnerships, making it a true hub of inspiration and industry advancement.
Welcome Drinks – Westin Resort Nusa Dua
The conference kicked off on the evening of March 24th with a vibrant welcome drinks reception at the Westin Resort. Industry professionals gathered in a lively, inspiring setting, sharing ideas, reconnecting with peers, and setting the stage for three days of collaboration, innovation, and insightful discussions.
Day 1 – A Day of Insight and Innovation
Evita Riviani Achmadi, Food Consultant
Navigating the Next Area of Innovation in the ASEAN Biscuit Industry – DOWNLOAD PRESENTATION
Evita opened the conference by analyzing emerging trends in the ASEAN biscuit market, exploring innovative formats, ingredient opportunities, and consumer behavior shifts. She shared strategic insights for manufacturers aiming to stay competitive in a rapidly evolving market.
Kevin Knott, CEO of Baking Industry Technical Support, LLC
Functional Ingredients and Their Impact on the Baking Process – DOWNLOAD PRESENTATION
Kevin explored the critical role functional ingredients play in the baking process, from dough consistency to final product texture. Using real-world examples, he demonstrated how specific enzymes, emulsifiers, and proteins can enhance performance, extend shelf life, and improve repeatability on industrial lines. Attendees gained a clear understanding of how ingredient selection directly influences both efficiency and quality outcomes.
Lutz Popper, Scientific Director at SternEnzym
Trends in the Biscuit and Wafer Market and the Contribution of Enzymes to Quality and Cost-Effectiveness – DOWNLOAD PRESENTATION
Lutz provided a forward-looking perspective on how enzyme technologies can solve key challenges in biscuit and wafer production. He highlighted practical applications for improving dough handling, reducing energy costs, and enhancing texture. His session was a perfect mix of science and pragmatism, giving manufacturers concrete takeaways to improve both efficiency and product quality.
Enrico Pevarello, C.O.O. Project Manager at Laser SRL
Fire and Explosion Hazard in Biscuit Factories – DOWNLOAD PRESENTATION
Enrico’s presentation was a wake-up call for safety in industrial baking environments. He explained the risks of combustible dust and pressurized systems, and outlined preventive measures that every facility should implement. Participants left with a renewed awareness of safety protocols and design considerations that protect employees and assets alike.
Yeoh PingPing, Customer Technical Service Manager at BENEO Asia Pacific
BENEO Solutions for Nutritional and Technical Improvements in Biscuits – DOWNLOAD PRESENTATION
Yeoh PingPing’s session showcased how ingredient innovation can meet the growing consumer demand for healthier biscuits without compromising functionality. She presented case studies of products enriched with fibers, prebiotics, and plant-based proteins, showing how these solutions support both health and technical performance in industrial production.
Giuseppe Allais, Senior Global Food Key Account and Segment Manager at Ammeraal Beltech
Improve Biscuit Quality With Rotary Moulding Endless Woven Belts – DOWNLOAD PRESENTATION
Giuseppe highlighted a less obvious but critical aspect of biscuit manufacturing: conveyor belt technology. His talk explained how the design and maintenance of rotary moulding belts can affect shape definition, dough handling, and overall production reliability. Participants gained practical insights on conditioning belts through moisture, tension, and belt type selection. In-depth information was shared about the AmDough endless woven belt series, demonstrating how it enables proper dough extraction and formation, contributes to economic efficiency, reduces waste and downtime, and extends belt life. Visual examples, charts, and real-life tips made the session highly engaging and actionable.
Dietmar Hoedl, Director Global Service & Training at Berndorf Band Group
Steel Belts as a Key Component in Industrial Baking: Maintenance, Service and Lessons from the Field – Presentation not available
Dietmar shared hands-on expertise in the installation, maintenance, and troubleshooting of steel belts in industrial ovens. Drawing from real field examples, he emphasized how proactive maintenance, monitoring, and training can prevent downtime and ensure optimal product quality. The session was highly practical, offering participants strategies to keep production lines running smoothly and efficiently.
Alberto Rosado, Global Customer Innovation Manager Bakery at AAK
Making Better ChocoBakery with Oils & Fats — From the Inside to Outside – DOWNLOAD PRESENTATION
Alberto explored the role of fats and oils in chocolate bakery products, explaining their influence on structure, taste, and mouthfeel. He walked participants through different formulations, highlighting how innovative fat blends can solve common processing challenges while enhancing product appeal. The session combined technical guidance with inspiration, encouraging manufacturers to rethink ingredient strategies for chocolate-based biscuits.
Evening Dinner – Westin Resort
Day 1 concluded with an unforgettable evening at the Westin Resort, where attendees enjoyed a vibrant dinner experience. Conversations flowed freely across tables, bridging companies and regions, and reinforcing a spirit of collaboration and inspiration that carried into Day 2.
Day 2 – Innovation, Collaboration, and Future Trends
All participants convened in a single hall, focusing on leadership, product development, industrial technology, packaging, and alternative ingredients.
Allison Peck Antonini, Industry Consultant
Leadership Principles of Great Product Development – DOWNLOAD PRESENTATION
Allison opened the day by exploring how effective leadership shapes successful product development teams. She illustrated how clarity of vision, decision-making frameworks, and fostering creativity among team members can accelerate innovation in biscuit manufacturing. Participants were engaged with examples of leadership practices that transform product pipelines into commercially successful launches.
Erjon Demiraj, International Sales Manager at Agriflex
Product Cooling – DOWNLOAD PRESENTATION
Erjon highlighted the critical importance of the cooling stage in industrial biscuit production. He explained how cooling methods affect product stability, texture, and shelf life. Through case studies, he demonstrated how modern cooling solutions optimize production flow and energy efficiency, helping manufacturers consistently deliver high-quality products.
Naveen Kumar, Cluster R&D Director (Malaysia & Singapore) and Director Global Bakery COE at Universal Robina Corporation
Design Thinking as a Strong Tool for Biscuit Product Development – DOWNLOAD PRESENTATION
Naveen presented a hands-on approach to innovation through design thinking. He showed how iterative prototyping, empathy for the consumer, and cross-functional teamwork can uncover creative solutions for new biscuit products. Attendees gained practical techniques to apply design thinking principles in their R&D and production teams.
Eu Keong Low, Sales Manager, Southeast Asia at Reading Bakery Systems
The Future of Biscuit & Cracker Baking: New Emithermic XE Oven to Replace DGF Baking Technology – DOWNLOAD PRESENTATION
Eu Keong introduced next-generation industrial baking technology, focusing on the Emithermic XE Oven. He explained how it overcomes limitations of traditional DGF ovens—eliminating ribbon burners, providing a centralized penthouse for Thermatec® panels and convection nozzles, and delivering consistent radiant heat for ideal cracker flavor, texture, and color. The system reduces operational complexity, energy consumption, and emissions while simplifying maintenance and operator training, providing a sustainable and efficient solution for modern baking lines.
Eric Schaller, CEO at Aneolia
Lilas Are Nice to Have, but Could on Line Control Check the Pack Will Fit the Shape of Madeleine With Elegance? – DOWNLOAD PRESENTATION
Eric used a creative and memorable approach to illustrate the importance of packaging integrity. He showed how flexible sachets with online control labeling protect products, ensure consistency, and enhance consumer satisfaction. Thanks to robotization and digitalization, traditional leak-testing methods are replaced by automated systems that predict deviations and assess industrial and commercial risks with far greater precision—because nothing says progress like trading common sense for cutting-edge instrumentation.
Lorenzo Datei, Partner at Packint Chocolate Machines and Tecnochoc
Chocolate in Bakery: From Technical Ingredient to Strategic Lever – DOWNLOAD PRESENTATION
Lorenzo’s session explored the strategic role of chocolate in bakery products. Moving beyond simple ingredient functionality, he explained how chocolate can differentiate products, enhance sensory appeal, and drive consumer engagement. Participants appreciated the combination of technical guidance and creative inspiration.
Matteo Pasquali, Application Manager – Soft Dough Cookies at GEA Bakery Italia S.p.A.
Overview of Advanced Solutions for Extruded Cookies – Presentation not available
Matteo presented modern extrusion solutions that increase flexibility, efficiency, and creativity in cookie production. He demonstrated how advanced technologies allow for new shapes, textures, and production scalability, offering attendees concrete examples of how to optimize their own extruded cookie lines.
Phillip Stringer, CEO at Comprehensive Process Solutions, LLC
The Impact of Alternative Ingredients on Baking: Gluten-Free Flours, Proteins & Fibers – DOWNLOAD PRESENTATION
Phillip concluded the technical sessions by examining how alternative ingredients are reshaping biscuit formulation. He discussed the challenges and opportunities of gluten-free flours, plant-based proteins, and functional fibers, giving practical guidance on integrating them into industrial production without compromising quality or texture.
Final Dinner – KEKEB Restaurant
The conference concluded with a dinner at KEKEB Restaurant, celebrating two days of knowledge sharing, innovation, and collaboration. Participants reflected on the insights gained, strengthened existing connections, and forged new professional relationships, leaving inspired to implement fresh ideas in their businesses.
Thank you for joining us in Bali — we look forward to meeting again at the next Biscuit People Conference in Chile this November.
Biscuit People Team
