11:30

Conference opening  & welcome

Dr. Josef Fontaine, Dr. Martin Senz (VLB Berlin, Germany)

11:45

Categorization of sour fermented beverages and how to produce

Prof. Dr. Christian von Wallbrunn (Hochschule Geisenheim University, Germany)

12:15

Regulatory landscape for product innovation in acidic fermented non-alcoholic beverages: Comprehensive insights on claims and beyond

Dr. Annegret Nielsen (analyze & realize GmbH, Germany)

12:45

Identify key fermentation factors to improve reproducibility and shelf life of kombucha

Thierry Tran PhD, University of Burgundy, L'Institut Agro Dijon (Transverse Consulting, France)

14:40

The world of hop as beverage ingredient

Markus Ernst (BarthHaas GmbH & Co KG, Germany)

15:10

A tool for quality – Filtration

Dr. Ilona Schneider (Eaton Technologies GmbH, Germany)

15:40

Current research on the development of stable kombucha beverages (working title)

Prof. Dr. Leif-Alexander Garbe (Hochschule Neubrandenburg, ZELT gGmbH, Germany)

16:50

Sour NABLAB through fermentation: a technical approach to mitigate wort notes

Stefan Lupprich (Fermentis by Lesaffre, Germany)

17:20

From the windowsill to a professional kombucha brewery - the story behind Erfrischerling Kombucha

Monique Heberling (Erfrischerling GmbH & Co. KG, Germany)

17:40

Exploring kombucha diversity: A tasting journey through wild fermentation, acidified base, and defined co-culture products

Gayatri Mehta (VLB Berlin, Germany)

9:00

Water kefir: What is it and why people drink it - A microbiological and sociological approach

Christophe Lavelle, PhD, CNRS (National Museum of Natural History / Sorbonne University, France)

9:30

From brew to biome: Unveiling the journey of kombucha from production to health effects

Prof. Dr. Inês Brandão & Mário Cristóvão (Centro de Apoio Tecnológico Agro-Alimentar, Portugal)

10:10

Current trends in sweetening alternatives for beverages

Prof. Dr. Jens Mäder (Berliner Hochschule für Technik, Germany)

11:15

Trends in the kombucha industry and what concerns the manufacturers – a KBI perspective

Kendra Sepulveda (Kombucha Brewers International, Spain)

11:45

Microbiological stabilization of kombucha with natural glycolipids

Dr. Jens Bitzer & Vijay Nahar (Lanxess Deutschland GmbH, Germany)

13:20

Water kefir and kombucha, a critical approach

Prof. Dr. Luc de Vuyst (Vrije Universiteit Brussel, Belgium)

13:55

Probiotics for beverages for RTD beverages – the gut’s to stand out

Nathalia Edwards (Novonesis, Denmark)

14:25

Investigation of the influence of water mineral content on the production process of fermented beverages: Enhancing quality and sensory perception

Marie Ludszuweit (VLB Berlin, Germany)

14:50

Summary & Outlook

Dr. Martin Senz (VLB Berlin, Germany)