ZDS, Zentralfachschule der Deutschen Süßwarenwirtschaft, the world-renowned centre for education in confectionery and food technology signs a cooperative membership where Bayn will contribute with seminars, material and knowledge of current trends in sugar reduction.
ZDS was founded in 1951 and is a world-renowned centre which educates technical experts within confectionery and food technology. The member service consists of 260 members from the worldwide confectionery and food industry. As a member there are several advantages, such as technical equipment, support of industrial product development, and company-specific trainings and consulting.
Through the membership Dr Roger Aidoo, head of R&D at Bayn, will provide ZDS with education within sugar reduced chocolate and how it affects product development. “To introduce this early on when educating the future food and confectionery developers, is of value to the food and beverage industry”, says Patrik Edström, CEO at Bayn Europe. “The producers will get a great advantage if they can develop market-driven products which fulfil the consumers’ expectations on sugar reduction.”
For Bayn there is the advantage to be able to test newly developed products in an industrial environment. There is also the possibility to, on behalf of their clients, test product development without disturbing their current production.
“I am very happy to have a company specialised in sugar reduction as a member in our organisation”, says Andreas Bertram, CEO at ZDS.
More information on ZDS is available here.