International Conference
Importance of Plant-based Alternatives for
the Dairy Industry
Part 1: 10 & 11 November 2021 (digital) – Part 2: 21 & 22 June 2022 (Kempten)
Registration
muva kempten GmbH / Herbertz Dairy Food Service
Ignaz-Kiechle-Straße 20–22 | 87437 Kempten
conferences@muva.de | www.muva.de/konferenz
Conference language: german
Conference location: digital
Participation fee: € 490,- (plus VAT)
Closing date: November, 08th, 2021
Further informations: www.muva.de/konferenz
Bundle:
€ 1.350,- (plus VAT) when booking both conferences at
the same time (Part 2: 21. & 22. June 2022, Kempten)
Wednesday, 10 November 2021
13:00 Online Check-in (until 13:30 )
13:30 Welcoming the participants
Dr. Monika Knödlseder
Managing Director muva kempten GmbH
13:40
14:00
Introduction to the topic of plantbased
alternatives
Georg Herbertz,
Herbertz Dairy Food Service
Milk and its “alternatives”:
Both white and what else?
Transformation processes in nutrition
also determine the future of milk food
products
Dr. Hans-Jürgen Seufferlein
Managing Director, Verband der Milcherzeuger Bayern e.V.
14:30 Plant-based alternatives for milk
products: A global new standard
Player
Positions
Perspectives
Peter Link, Editor in Chief - vegconomist
Coffee break ( 15:00)
15:15
15:45
16:15
16:30
Trends and growth opportunities
for plant-based milk alternatives
and hybrid products
Dr. Dorothea Pein, Head of Product
Management, Planteneers GmbH
Innovative alternative milk
applications using sunflower
protein
Monika Gälweiler, Head of Application
Development and Custumer Solution,
Sunbloom Proteins GmbH
Summary & concluding discussion
Georg Herbertz, Herbertz Dairy Food Service
End of Day One
Cooperation partner
Thursday, 11 November 2021
09:00 Online Check-in (until 09:30)
09:30
09:40
Welcoming the participants
Dr. Monika Knödlseder
Managing Director muva kempten GmbH
Sensory properties of plantbased
milk alternatives
Rebekka Wucher,
Head of Sensory Dept. muva kempten GmbH
10:15
10:45
How your entry to the vegan
market can succeed
Complete solutions as an opportunity for
dairies and related entrants
Dr. Frederic Tamm, Product Developer
CONDETTA GmbH & Co. KG
Technologies for the
manufacture of plant-based
cheese replacement products
Dirk Schönfelder, Food Technologist
ProXes Stephan Machinery GmbH
Coffee break (11:15)
11:30 Process solutions for the
production of plant-based
beverages
Astrid Heller, Sales Support Engineer,
Non Alcoholic Beverages, GEA
12:00 Plant-based milk
alternatives for the dairy
and food industries
Michael Koenen, Roland Gianotten,
Zentis GmbH & Co. KG
12:30 Summary & concluding discussion
Dr. Monika Knödlseder, Georg Herbertz
12:45 End of the conference
/konferenz
/konferenz
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