Name: «ConfiTour-2019» - II International Conference
Start: 2019-07-10T
End: 2019-07-11T
Location: St. Petersburg

About the conference:

• What will be the development of the confectionery industry in 2019-2020?
• What are the current trends of the industry today?
• What are the new production technologies?
• Healthy lifestyle and confectionery. Is it possible to combine?
• What are the features of marketing and branding in the confectionery market?
These and other important questions will be discussed at the conference CONFITOUR-2019.
The Conference will bring together Russian and foreign industry experts, manufacturers of the confectionery products, glazes, fillings, manufacturers and suppliers of the equipment, technologies and ingredients for confectionery production.

The conference will be featured by Barry Callebaut’s workshop.

Igor Melnikov, company’s brand chef in the Chocolate Academy of Moscow, will present his workshop “Chocolate as a functional ingredient for consumers with speacial dietary needs”.

On 11 July we are organising a museum tour to the Fabergé museum for conference participants. The museum’s collection contains the world’s largest collection of works by Carl Fabergé, including nine of the famous Imperial Easter Eggs, regarded not only as the finest jeweled works of art, but also as unique historical artifacts. The museum’s collection also includes decorative and applied works made by the Russian masters of the late 19th and early 20th centuries.

The museum is located in the Shuvalov Palace on the Fontanka River – one of the most beautiful palaces in St. Petersburg.

How was it last year?

International Conference ConfiTour 2018: Confectionery industry 2.0

II International Conference «ConfiTour-2019» Confectionery industry 2.0

About the conference:

How was it last year?

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9.00-10.00	Registration of the participants
10.00-12.00	Session 1. MARKET: CONFECTIONERY INDUSTRY IN RUSSIA AND IN THE WORLD In 2018, the level of confectionery consumption in Russia reached a historic maximum. Will the trend continue or decline? Import of confectionery products to Russia in 2018 increased by 42% compared to the previous year and export of Russian sweets broke a 10-year record. Russian sugary products are conquering new markets. Topics for discussion: Changes in the trends of the confectionery industry in Russia and in the world. Structure of the Russian confectionery market. Consumption dynamics and changes. Import in 2018-2019: the main importers in the Russian Federation. The main product groups. Export potential of Russian products. Analysis of stock prices for the main ingredients for confectionery. Dynamics and forecasts. Cocoa butter, cocoa powder, palm oil, coconut oil, sugar, flour. Increasing output: tools and technology. Moderator: Julia Kudryavtseva, associate director, goetzpartners Russia GmbH
10.00-10.40	Спикер: Catherine Colina, CEO, IndexBox Тема: Current trends of chocolate and pastry market. Prospects and dynamics.	× Екатерина Колина Catherine Colina Исполнительный директор IndexBox CEO, IndexBox
10.40-11.10	Speaker: Julia Kudryavtseva, Assistant Director, Goetzpartners Russia GmbH Topic: Funding for confectionery companies	× Юлия Кудрявцева Yulia Kudryavtseva Руководитель проекта, goetzpartners Russia GmbH Associate Director, goetzpartners Russia GmbH
11.10- 11.35	Speaker: Olga Denisova, Industrial engineering manager, confectionery factory Mars Wrigley, Association of Confectionary Manufacturers “ASKOND” Topic: Development of Confectionery Industry Export in Russian Federation	× Ольга Денисова Olga Denisova Менеджер кондитерской фабрики Mars Wrigley, ассоциация кондитерских предприятий «Асконд» Industrial engineering manager, confectionery factory Mars Wrigley, Association of Confectionary Manufacturers “ASKOND”
11.35- 12.00	Speaker: Yuri Dokukin, Head of the "Russian Export Center" in St. Petersburg Topic: State measures for export support. Potential directions for Russian confectionery export.	× Юрий Докукин Yuri Dokukin Руководитель обособленного подразделения АО «Российский экспортный центр» в Санкт-Петербурге. Head of the "Russian Export Center" in St. Petersburg АО «Российский экспортный центр» (РЭЦ) – государственный институт поддержки несырьевого экспорта, предоставляющий российским экспортерам широкий спектр финансовых и нефинансовых мер поддержки. Взаимодействие с профильными министерствами и ведомствами, а также сотрудничество с ключевыми отраслевыми и деловыми организациями позволяют РЭЦ совершенствовать условия ведения экспорта в России и нивелировать действие существующих барьеров при осуществлении внешнеэкономической деятельности
12.00 -12.30	Coffee break
12.30-13.30	CONFECTIONERY QUALITY AND SAFETY Moderator: Vsevolod Vishnevetskiy, head of Civil Control public organization
12.30-12.50	Speaker: Elena Saratseva, deputy head of the Russian Quality System Topic: Usage of All-Union State Standard produce names in counterfeit produce.	× Елена Саратцева Elena Saratseva Заместитель руководителя Российской системы качества Deputy head of the Russian Quality System
12.50-13.10	Speaker: Vsevolod Vishnevetskiy, head of Civil Control public organization Topic: Public control of confectionery safety and quality. Managing counterfeit produce in retail stores.	× Вишневецкий Всеволод Vsevolod Vishnevetskiy Руководитель общественной организации потребителей «Общественный контроль» Head of Civil Control public organization
13.10-13.30	Speaker: Natalia Sommer, quality director, Metro Cash&Carry Topic: Retail chains quality requirement for confectionery produce	× Наталья Соммер Natalia Sommer Дивизиональный менеджер, отдел по обеспечению качества Metro Cash&Carry Quality director, Metro Cash&Carry
13.30-14.30	Lunch
14.30-16.30	Session 3. PRODUCTION TECHNOLOGIES: pastry, chocolate, sugar confectionery Progressive directions for the development of confectionery production. Innovative technologies in the manufacturing of sugary, as well as pastry and sugar confectionery and semi-finished products. New trends in the technological process of production of bakery and sugary products functional purpose. Topics for discussion: Ingredients for production. Dyes, syrups, fillings, glazes - their properties and influence on the final product. The use of plant materials in the confectionery industry. Cocoa butter substitutes. Practical use of transisomer-free material Development of recipes to increase shelf life. Technological innovations and equipment Unique formulation and expansion of the standard production line New equipment. Moderator: Irina Svyatoslavova, deputy research director, Institute of Confectionery Industry
14.30-15.00	Speaker: Irina Svyatoslavova, deputy research director, Institute of Confectionery Industry Topic: Confectionery market: research work, personnel, technical regulations.	× Ирина Святославова Irina Svyatoslavova ведущий научный сотрудник НИИ качества, безопасности и технологий специализированных пищевых продуктов РЭУ им. Г.В. Плеханова, к.т.н. Deputy research director, Institute of Confectionery Industry
15.00-15.20	Speaker: Evgeniy Kravchenko, head of department for confectionery packaging equipment, Ulma Packaging Topic: Automated solutions for confectionery packaging by Ulma Packaging	× Евгений Кравченко Evgeniy Kravchenko Руководитель направления упаковочного оборудования для кондитерских и хлебобулочных изделий ООО Ульма Пакаджинг Head of department for confectionery packaging equipment, Ulma Packaging
15.20-15.40	Speaker: Victor Bauer, Leading sales manager, Lothar A. Wolf Spezialmaschinen GmbH Topic: Waste-free confectionery production. Latest technology for candy, snacks and dragees. Latest technology for chocolate tempering.	× Виктор Бауэр Victor Bauer Главный менеджер по продажам, компания «Лотар Вульф Специальмашинен», Германия Regional sales manager, LOTHAR A. WOLF SPEZIALMASCHINEN
	Speaker: Ilona Pankina, Associate Professor, Peter the Great St.Petersburg Polytechnic University, Higher School of Biotechnology and Food Technology Topic: Prospects for non-traditional material usage in confectionery and flour-based confectionery.	× Илона Панкина Ilona Pankina ФГАОУ ВО «Санкт-Петербургский политехнический университет Петра Великого» Высшая школа биотехнологии и пищевых технологий, доцент, кандидат технических наук. Associate Professor, Peter the Great St.Petersburg Polytechnic University, Higher School of Biotechnology and Food Technology Область профессиональной деятельности: – технологии получения специализированных и функциональных пищевых продуктов; – технологии и производство целевых продуктов с заданными свойствами; – технология производства белковых продуктов с улучшенными свойствами; – использование нетермических методов консервирования сырья с целью пролонгирования сроков годности; – проведение лекций и мастер-классов для молодежи, детей школьного возраста по темам исследования и контроля качества пищевых продуктов и биоресурсов.
16.00-16.20	Speaker: Natalia Lavrentieva, senior Researcher of the St. Petersburg Branch of the Scientific Research Institute of the Bakery Industry Topic: Pastry with increased nutritional value. Recent finds of St. Petersburg Branch of the Scientific Research Institute of the Bakery Industry	× Наталия Лаврентьева Natalia Lavrentieva Старший научный сотрудник Санкт-Петербургского филиала ФГБНУ НИИ хлебопекарной промышленности Senior Researcher of the St. Petersburg Branch of the Scientific Research Institute of the Bakery Industry Предварительная тема: «Разработки Санкт-Петербургского филиала НИИ хлебопекарной промышленности по развитию ассортимента и технологии некоторых видов мучных кондитерских изделий».
16.30-17.00	Coffee break
17.00-18.00	Session 3 (continuation). PRODUCTION TECHNOLOGIES: pastry, chocolate, sugar confectionery Moderator: Anatoliy Smirnov, deputy general manager, Vkusnoleto company
17.00-17.20	Speaker: Marina Moiseyak, Candidate of Technical Sciences, Associate Professor, Professor of the Confectionery, Sugar, Subtropical and Food Flavoring Technologies Department of FSBEI HE Moscow State University of Food Production Topic: The possibility of reducing the sugar content in confectionery products	× Марина Мойсеяк Marina Moiseak Кандидат технических наук, доцент, профессор кафедры "Кондитерские, сахаристые, субтропические и пищевкусовые технологии" ФГБОУ ВО "Московский государственный университет пищевых производств" Candidate of Technical Sciences, Associate Professor, Professor of the Confectionery, Sugar, Subtropical and Food Flavoring Technologies Department of FSBEI HE Moscow State University of Food Production
17.20-17.40	Speaker: Galina Ermolaeva, Doctor of Technical Sciences, Professor, Head of the Confectionery, Sugar, Subtropical and Food Flavoring Technologies Department of FSBEI HE Moscow State University of Food Production Topic: Application of sugar substitutes for the production of confectionery products with a reduced glycemic index	× Галина Ермолаева Galina Ermolaeva Доктор технических наук, профессор, заведующая кафедрой "Кондитерские, сахаристые, субтропические и пищевкусовые технологии" ФГБОУ ВО "Московский государственный университет пищевых производств" Doctor of Technical Sciences, Professor, Head of the Confectionery, Sugar, Subtropical and Food Flavoring Technologies Department of FSBEI HE Moscow State University of Food Production
17.40-18.00	Speaker: Anatoliy Smirnov, deputy general manager, Vkusnoleto company Topic: Experience of natural sugar substitutes application in confectionery. Challenges, solutions, market access.	× Анатолий Смирнов Anatoliy Smirnov Основатель компании «Вкуснолето» Founder, Vkusnoleto СНЕКИ КАК ПОЛЕЗНОЕ ПИТАНИЕ. ТРЕНДЫ ЕВРОПЕЙСКОГО РЫНКА 2020 Сырье для ПП-снеков. Новые технологии сохранения вкуса и пользы Научный подбор натуральных красителей, добавок и ароматов “Умная” упаковка как часть современного продукта Оптимальная форма и размер порции Пищевая ценность – это не только калории… Нестандартные решения в здоровом перекусе. Как “заморить червячка”? эксперт с несколькими высшими образованиями, техническим, управленческим и кондитерским. Опыт построения производств в различных областях промышленности. Более 11 лет работы в крупной фармацевтической компании Наличие собственных патентов и разработок. Уникальные рецептуры функциональных продуктов на стыке фармакологии и кондитерской технологии. Личный опыт при проведении переговоров в сетях.
18.00-21.00	Cocktail party for conference participants, terrace of Grun restaurant	× Welcome drink In the lobby bar for the conference participants!
18.30-20.30	Chocolate workshop by Barry Callebaut Topic: Chocolate as a functional ingredient for consumers with special dietary needs. Speaker: Igor Melnikov, Barry Callebaut's brand chef, Chocolate Academy in Moscow	× Игорь Мельников Igor Melnikov Брэнд-шеф Компании Callebaut в Академии шоколада в Москве Barry Callebaut's brand chef, Chocolate Academy in Moscow

10.00- 13.30	Session 4. MARKETING. PACKAGING. SALES Confectionery does not belong to the basic goods list. Thus demand for this category remains flexible depending on consumer’s income level. This is the reason why creating a big confectionery brand should be Russian producers’ priority. By buying confectionery today’s customer wants to not only get a quality product but also hopes to acquire new experience and impressions through bright packaging and product’s name. Topics for discussion: Portrait of the Russian consumer and his preferences in the choice of products in the confectionery market. Branding and confectionery design. Selling packaging. Brand development strategies. Trend for a Healthy Lifestyle. Niche products: demand in the Russian market. Business models for promoting the confectionery market. Russian sweets in foreign markets. Moderator: Olga Panova, Director General of Fox M LLC, President of the Union “Health of Our Children”, Head of the Program “School Milk” in Russia
10.00-10.30	Speaker: Polina Berezina, head of product development department, Doehler NF&BI Topic: Current world food market trends.	× Полина Березина Polina Berezina директор по развитию продуктов, Doehler NF&BI head of product development department, Doehler NF&BI
10.30-11.00	Speaker: Olga Panova, Director General of Fox M LLC, President of the Union “Health of Our Children”, Head of the Program “School Milk” in Russia Topic: Consumer trends at Russia’s sweets market.	× Ольга Панова Olga Panova Генеральный директор ООО «Фокс М», Президент Союза «Здоровье наших детей», руководитель программы «Школьное молоко» в России Director General of Fox M LLC, President of the Union “Health of Our Children”, Head of the Program “School Milk” in Russia
11.00-11.30	Speaker: Vladlena Stefantsova, project leader, Coruna Branding agency Topic: Peculiarities of confectionery placement in healthy food category of products.	× Владлена Стефанцова Vladlena Stefantsova Директор проектов, брендинговое агентство CORUNA BRANDING Project leader, CORUNA BRANDING agency
11.30-12.00	Speaker: Sergey Lischuk, General manager, Retail4you Topic: Confectionery sales in discounter stores. Leaders, margin, principles of getting into the growth–share matrix.	× Сергей Лищук Sergey Lischuk Генеральный директор компании «Retail4you» General manager, Retail4you Тема выступления: ТИПИЧНЫЕ ОШИБКИ ПОСТАВЩИКОВ ПРИ РАБОТЕ С РИТЕЙЛОМ ИЛИ КАК ПОСТАВЩИКИ СНИЖАЮТ СВОИ ПРОДАЖИ Три роли в категории Снеки. Как роль меняет экономику продажи товара “Слепое ценообразование” или как установить правильную цену на свои товары с точностью до копейки Три составляющие высоких продаж. Что не надо делать самим Как подписать Договор с новой сетью. Пять простых действий, обеспечивающий высокую конверсию Специалист с более чем 25-тилетним стажем работы в индустрии FMCG, из них более 10 лет на позиции «Директор по маркетингу и продажам». Практикующий маркетолог и независимый консультант, автор обучающих кейсов, разработчик тренингов, приглашенный спикер бизнес-школ. Общий объем обоснованных инвестиций превышает 30 млрд руб. Среди достижений Сергея: Разработка торговой марки и рост продаж на 33% в натуральном, 49% в денежном выражении (агрохолдинг «Талина») Выход на новые рынки, рост продаж в 9,9 раз в натуральном и в 15,2 в денежном выражении (компания «АгроСиб-Раздолье») Разработка уникального товара «Творобушки», вывод на продажи 600 млн руб/год с рекордной для компании-производителя рентабельностью (группа компаний «Молочное дело») Разработка стратегии на период до 2021г, превышение цен над среднерыночным на 2,2% в течение 2014/15г, получение дополнительной прибыли в 282 млн руб (мясное направление ГК «Русагро»).
12.00-12.30	Speaker: Maya Arutunyan, project leader, Brandson Branding Agency (Total Identity Group) Topic: How not to mess things up while launching new product	× Майя Арутюнян Maya Arutunyan Директор проектов Brandson Branding Agency (Total Identity Group) Project leader, Brandson Branding Agency (Total Identity Group)
12.30-13.30	Lunch
13.30 – 16.10	Session 5. STANDARDIZATION AND LEGAL BASE In 2018 failure to comply with the requirements for labeling, quality and safety of confectionery products, as well as violation of the technical regulations of the Customs Union resulted in the withdrawal of large quantities of confectionery products from the market. It is also necessary to comply with the regulations on shelf life and rules for storage of confectionery products. The legal regulations apply equally to confectionery products that are in circulation on the territory of the Russian Federation, including imports, and to the processes of production, packaging, storage, transportation, sale and disposal associated with these requirements. Topics for discussion: Requirements for the quality and labeling of confectionery products in Russian Federation. Certification of confectionery products. Labeling equipment. Suppliers and retailers audits. Features of export documents. Moderator: Victoria Provkina, head of normative and technical documentation department, GOST-Market Certification Center
13.30-13.55	Speaker: Victoria Provkina, head of normative and technical documentation department, GOST-Market Certification Center Topic: Confectionery production documents	× Виктория Провкина Victoria Provkina Руководитель отдела разработки нормативно-технической документации Центр сертификации «ГОСТ-маркет». Head of the department of normative and technical documentation development, Certification Center "GOST-Market" Инженер по стандартизации и сертификации и инженер-технолог молочных продуктов. Стаж работы в сертификации пищевой продукции – 10 лет.
13.55-14.45	Speaker: Ludmila Panasiuk, standardization expert Topic: Stages of modelling of confectionery and pastry produce marking. Marking language. Standardization papers	× Панасюк Людмила Ludmila Panasiuk Эксперт по стандартизации пищевой продукции Food standardization expert
14.45-15.10	Speaker: Natalia Rudometova, Head of Laboratory of Food Flavors and Colorants FSBSI ARRIFA (All-Russian Research Institute of Food Additives) – branch of FSBSI “FRC of food systems after V.M. Gorbatov» RAS Topic: Food dyes and flavours: recent changes in safety regulations	× Наталия Рудометова Rudometova Natalia д.т.н., руководитель лаборатории структурной переработки биоресурсов ВНИИ пищевых добавок (филиал ФНЦ пищевых систем им. В.М. Горбатова Head of Laboratory of Food Flavors and Colorants FSBSI ARRIFA (All-Russian Research Institute of Food Additives) – branch of FSBSI “FRC of food systems after V.M. Gorbatov» RAS Кандидат химических наук, доцент кафедры «Технология производства пищевых микроингредиентов» университета ИТМО
15.10-15.50	Speaker: Elena Alekseeva, consulting expert for the implementation of management systems LLC Center for Management System Implementation Topic: Basic requirements for the food safety management system taking into account ISO 22000: 2018 and the principles of HACCP. The need to obtain a certificate of conformity for the SMSPP for food industry.	× Алексеева Елена Elena Alekseeva Эксперт-консультант по внедрению систем менеджмента ООО "Центр Внедрения Систем Менеджмента" Expert consultant for the implementation of management systems LLC Center for Management System Implementation
15.50-16.10	Speaker: Marina Moiseyak, Candidate of Technical Sciences, Associate Professor, Professor of the Confectionery, Sugar, Subtropical and Food Flavoring Technologies Department of FSBEI HE Moscow State University of Food Production Topic: Current issues and practical aspects of introduction of professional standards in confectionery industry. Official regulations, examination centers operation.	× Марина Мойсеяк Marina Moiseak Кандидат технических наук, доцент, профессор кафедры "Кондитерские, сахаристые, субтропические и пищевкусовые технологии" ФГБОУ ВО "Московский государственный университет пищевых производств" Candidate of Technical Sciences, Associate Professor, Professor of the Confectionery, Sugar, Subtropical and Food Flavoring Technologies Department of FSBEI HE Moscow State University of Food Production
16.20	A glass of champagne marking the end of the conference.
17.30	Gathering of participants in the hotel lobby, departure of the buses to the Hermitage State Museum tour
18.00-19.30	Museum tour to the Fabergé museum The museum's collection contains the world's largest collection of works by Carl Fabergé, including nine of the famous Imperial Easter Eggs, regarded not only as the finest jeweled works of art, but also as unique historical artifacts. The museum's collection also includes decorative and applied works made by the Russian masters of the late 19th and early 20th centuries. The museum is located in the Shuvalov Palace on the Fontanka River - one of the most beautiful palaces in St. Petersburg.
	* The organizers reserve the right to make changes and additions to any of the sessions in the program.

II International Conference «ConfiTour-2019» Confectionery industry 2.0

About the conference:

How was it last year?

Рекомендуемоеместо проживания

Recommendedaccommodations

Рекомендуемое
место проживания

Recommended
accommodations