Jens began his career at FrymaKoruma in 2019 as a technologist. He is responsible for trials and seminars in the Neuenburg laboratory and also conducts machine start-ups and training sessions worldwide.
SECURE YOUR SPOT TODAY
FOOD SEMINAR: WET GRINDING | EMULSIONS & SAUCES
On May 19 and 20, 2026, a hands-on food processing seminar will take place at our Technology Center in Neuenburg, focusing on wet grinding as well as emulsions and sauces. The seminar highlights modern food processing technologies, real-world applications, and direct exchange around processes, products, and equipment.
Over two independently structured seminar days, participants gain in-depth insights into wet milling processes and into the production and stabilization of emulsions and sauces. Product examples range from mayonnaise and ketchup to other relevant applications. Theory and practice are closely linked, with technical fundamentals demonstrated directly on modern process equipment.
The seminar is designed for anyone who wants to better understand, optimize, or rethink food processing, whether their focus is product development, process engineering, or production.
The participation fee is €750 per person per day. The price includes all seminar materials, catering throughout the seminar day, and the evening networking event.
What it’s about?
The seminar covers two key areas of industrial food production:
Day 1 – Wet grinding (May 19, 2026)
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Wet grinding of various food products using modern milling systems
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Production of products such as vegan drinks, chocolate spreads, mustard, and smoothies
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Impact of process parameters on structure, texture, and overall product quality
Day 2 – Emulsions and sauces (May 20, 2026)
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Fundamentals of emulsion technology and different production methods
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Production of full-fat, low-fat, and vegan mayonnaises
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Production of sauces such as ketchup and sweet chili sauce
- Use of vacuum processing systems and direct steam injection
LOCATION
ProXES Technology Center, Neuenburg, Germany
Places are limited. Secure your spot now and experience ProXES innovation up close.
Why attend?
This seminar goes beyond theory. The focus is on real processes, practical applications, and direct exchange with experts, with the goal of making technologies easy to understand, tangible, and transferable to everyday practice.
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Hands-on live demonstrations
Machines and processes are shown in operation, covering a wide range of products. -
Technology expertise from the source
Direct exchange with the full ProXES technology team at the Technology Center. -
Professional exchange and networking
Discussions with peers from the food industry in a focused, professional setting. - Optional external expert perspective
Planned guest presentation by Tate & Lyle (invited).
Takeaways
The seminar delivers knowledge that extends well beyond the event itself. You will take away practical insights, hands-on know-how, and new perspectives you can apply directly in your daily work.
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A practical understanding of wet grinding and emulsion processes
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Insights into different production approaches, including conventional, low-fat, and vegan products
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Know-how on plant concepts, process control, and product stability
- Concrete input for product development, process optimization, and scale-up
Technology-Highlights
At the Technology Center in Neuenburg, a range of ProXES systems will be shown live in operation. The technologies on display cover key process steps in wet grinding as well as in the production of emulsions and sauces.
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Wet grinding technologies
Use of different grinding concepts for the production of vegan drinks, chocolate spreads, mustard, and smoothies, with a focus on particle size, structure, and overall product quality. -
Vacuum processing systems for emulsions
Production of full-fat, low-fat, and vegan mayonnaises as well as remoulade under vacuum conditions. -
Direct steam and thermal processes
Production of ketchup and coulis using direct steam injection, as well as starch-based coulis production with Terlotherm. - Modular plant concepts
Live demonstrations on different system sizes, ranging from laboratory and pilot scale to production scale, with a focus on scalability and process transferability.
Eager to learn more?
Explore our upcoming webinars and stay up to date with the latest ProXES Knowledge Sessions.
YOUR SEMINAR TEAM
Jens Thiele
Manager Technology Center Neuenburg
Leonardo Villegas
Technical Service Account Manager at Tate & Lyle
Leonardo has over five years of experience in the food ingredients industry, specializing in the innovation and reformulation of food products in close collaboration with industry partners. His expertise focuses on sauces and dressings applications, with a strong emphasis on improving mouthfeel, enabling clean-label solutions, and optimizing recipes. He supports customers across Europe with technical guidance and tailored, innovative food solutions. Leonardo holds a master's degree in Food Innovation and Product Design and has gained international professional experience in Mexico, Sweden, and Germany.
Secure your place at the ProXES food processing seminar on May 19 and 20, 2026, in Neuenburg.
Look forward to two practice-oriented seminar days featuring in-depth technical insights and live demonstrations focused on modern food processing technologies.
Whether you attend one seminar day or both, you will gain valuable know-how for your product development and production processes.
Participation fee: €750 per person, per day
Registration deadline: May 05, 2026
Please use the form to request your participation. We will then contact you personally to confirm your registration.
