WORKSHOPS

Workshop Overview

As the Middle East’s snack market continues to evolve, consumers are seeking bold flavours, premium-quality ingredients, and innovative textures. Reading Bakery Systems invites you to explore how advanced processing technologies can help manufacturers meet these growing demands while improving efficiency and product consistency.

We’ll discuss the production of innovative snacks, including filled pretzel nuggets, brownie brittle, filled biscuits, baked chips, baked French fries, seasoned and twisted pretzels, and more, and how they align with local preferences. With consumers increasingly opting for baked over fried snacks, we’ll discuss how advanced processing techniques can deliver products that balance taste, texture, and nutritional appeal.

This session also features a special snack tasting experience, allowing attendees to taste firsthand how innovative production technology is shaping the future of snacking. Attendees interested in a true snack sampling session can visit our booth anytime during the show. Don't miss this opportunity to learn how to elevate your baked snack offerings!

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Key Objectives

    ✅Understand how advanced processing technologies enhance efficiency, consistency, and innovation in baked snack production

    ✅Explore trending snack innovations, such as filled pretzel nuggets, brownie brittle, baked chips, and seasoned pretzels, and how they align with Middle Eastern consumer preferences

    ✅Learn how to optimise production to meet growing demand for baked alternatives to fried snacks

    ✅Experience a live snack tasting to understand the impact of cutting-edge processing on flavour and texture

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Agenda

    ✅Introduction and Market Trends – Overview of Middle Eastern snacking preferences and the shift toward baked snacks

    ✅Innovative Snack Production – A deep dive into new product innovations and how they are manufactured

    ✅Technology and Processing Advancements – How manufacturers can improve efficiency and product quality with advanced systems

    ✅Snack Tasting Experience – Attendees sample products to experience the results of cutting-edge processing

    ✅Q&A – Open discussion

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Meet Your Expert Workshop Leaders

Ken Zvoncheck, Director of Process Technology

Ken Zvoncheck, Director, Process Technology, started with RBS in 2003 and has more than 30 years of processing experience. Prior to RBS, he served in a number of pretzel and snack manufacturing/R&D capacities for Wise Foods, Inc. and Bachman Foods. Ken has held numerous positions for RBS, including the Director of Pretzel & Snack Development and Director of the Science & Innovation Center. Currently, he is responsible for helping customers develop and optimise commercial baked snack production, as well as commissioning lines all over the world. Ken is a graduate of Kutztown University and holds various certifications from industry professional organisations.

Hassan Harakeh, Middle East & Africa Sales Manager

Hassan Harakeh, Sales Manager, Middle East & Africa joined RBS in 2016. Prior to RBS, Hassan worked in sales for the Markel Food Group in Dubai where he represented AMF, and with the Malco Group in Dubai and Lebanon. Today, he is responsible for directing the sales of RBS equipment across the region, and assists marketing efforts such as trade shows, advertising, and technical conference support. Hassan is a graduate of the American University of Beirut with a degree in Agricultural Engineering, and a Master’s in Food Production and Agricultural Economics.

Workshop Overview

In today’s competitive food and beverage landscape, product success is not just about launching an innovative idea—it’s about ensuring sustained consumer demand and repurchase intent. This workshop explores how texture and mouthfeel drive repeat purchases by influencing consumer perception and satisfaction. From fracture mechanics to rheology and tribology, I will provide cutting-edge insights on designing foods and beverages that align with market needs while optimising sensory appeal.

Tailored for the Saudi Arabian food industry, this session will address key local trends, including sugar reduction in beverages, oil reduction in snack foods, and the development of next-generation plant-based products. With Saudi Arabia’s Vision 2030 focusing on health, wellness, and food security, these topics are highly relevant for companies looking to create products that are both desirable and sustainable in the long term.

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Key Objectives

The key objectives for this session will be:

    ✅Understand how texture and mouthfeel drive consumer satisfaction and repurchasing intent

    ✅Explore the role of fracture mechanics, rheology, and tribology in understanding and optimising food texture and mouthfeel

Focus on 1 or provide overview on all:

    ✅Discuss sugar reduction strategies for beverages that maintain taste and sensory appeal

    ✅Examine oil reduction approaches in snack foods to create healthier yet indulgent products

    ✅Develop a science-driven approach to designing the next generation of plant-based foods

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Agenda

🔹 Part 1: Understanding Texture and Mouthfeel for Market Success

• The science behind texture perception and consumer preferences
• How texture influences repurchasing behavior and brand loyalty

🔹 Part 2: Fracture Mechanics, Rheology and Tribology in Food Design

• Practical applications for optimising food structure and mouthfeel
• Case studies from global and Middle Eastern markets

Focus on 1 or provide overview on all:

🔹 Part 3: Sugar Reduction in Beverages

• Balancing sweetness and body perception in reduced-sugar formulations
• Natural sweeteners and sensory-enhancing ingredients for clean-label appeal

🔹 Part 3: Oil Reduction in Snack Foods

• The role of fat in texture and mouthfeel
• Novel approaches to reducing oil without compromising sensory quality

🔹 Part 3: Designing the Next-Gen Plant-Based Foods

• Achieving meat-like texture and juiciness through advanced processing

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Who Will Benefit

    ✅Food & Beverage R&D Teams: Gain hands-on insights into optimising texture and sensory properties.

    ✅Product Developers: Learn how to design foods that align with consumer expectations for health, indulgence, and authenticity.

    ✅Food Technologists & Ingredient Suppliers: Explore innovative solutions for sugar and oil reduction while maintaining product quality.

    ✅Marketing & Brand Managers: Understand how texture impacts consumer loyalty and repurchase behavior.

    ✅Regulatory & Innovation Leaders: Stay ahead of emerging trends in Saudi Arabia’s food landscape.

With Saudi Arabia’s food industry rapidly evolving towards healthier, high-quality, and sustainable options, this workshop provides a strategic edge for companies looking to create products that not only launch successfully but also stay on the market through repeat purchases.

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Meet Your Expert Workshop Leader

Dr. Stefan K. Baier Consultant, PlaFooTex Consulting, & Adjunct Associate Professor School of Chemical Engineering, The University of Queensland

Dr. Stefan K. Baier is a globally recognised expert in food texture, oral processing, and sensory science, with over 20 years of industry experience spanning CPG, processing, ingredients, and biotechnology. His work bridges fundamental science and commercial application, ensuring that food innovations translate into consumer-preferred products with high repurchase intent. Dr. Baier specialises in helping companies design foods that enhance consumer satisfaction, drive repurchasing behavior, and maintain a competitive edge.

He has held leadership roles at Bühler, AquaCultured Foods, Cargill, PepsiCo, Frito-Lay, and Motif FoodWorks, driving innovation in food processing (from extrusion to additive manufacturing to biotechnology) and ingredient functionality. His expertise in fracture mechanics, rheology, and tribology has been instrumental in developing low-fat snacks, sugar-reduced beverages, and next-generation plant-based foods that meet both consumer expectations and industry scalability.

Dr. Baier holds an Adjunct Professorship at the University of Queensland (UQ) and has played a key role in establishing global innovation ecosystems such as EIT Food, the National Alternative Protein Innovation Center (NaPIC), and the Food and Beverage Accelerator (FaBA). He serves on the editorial boards of leading scientific journals and has published extensively in high-impact journals. In addition, he holds over five patents with 15 more patent applications pending, reflecting his contributions to advancing food science and technology.

 

Workshop Overview

Advancing Saudi Vision 2030: Solving Global Food Waste with a Circular Approach for a Sustainable Future 

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Key Objectives

✅ Understand the scale and impact of global food waste
✅ Learn about circular economy principles in food systems
✅ Explore innovative solutions for food waste reduction, redistribution and upcycling
✅ Identify actionable steps to support Saudi Vision 2030’s sustainability goals

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Agenda

• Icebreaker: What’s one surprising fact you know about food waste?

• The Global Food Waste Crisis

  • 1.3 billion tonnes of food wasted annually ($1 trillion loss)

  • Environmental impact: 8-10% of global greenhouse gas emissions.

  • Social and economic consequences of food insecurity.

• Connection to Saudi Vision 2030

  • Food security and waste reduction as part of sustainability goals

  • Advancing circular economy initiatives in Saudi Arabia

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The Circular Economy Approach

• What is the Circular Economy?

  • Shifting from “take-make-dispose” to regenerative systems.

  • Creating new sources of value

• Key Strategies to Reduce Food Waste
  ✅ Prevention: Optimising supply chains, improving storage, reducing surplus
  ✅ Redistribution: Connecting surplus food to communities in need
  ✅ Upcycling: Transforming food waste into compost, bioplastics, bioenergy, animal feed, and biomaterials
  ✅ Regenerative Agriculture: Returning nutrients to the soil through composting

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Real-World Innovations and Saudi Initiatives

• Case Studies and Global Best Practices

  • Technologies

  • Industries

  • Countries

  • Startups

• Saudi Arabia’s Efforts and Vision 2030 Alignment

  • National efforts to reduce food waste and enhance sustainability

  • Circular economy initiatives in Saudi agriculture and food industries

  • Opportunities for businesses, entrepreneurs, and policymakers to take action

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Group Discussion and Activity

🔹 Interactive Brainstorming

• How can Saudi Arabia accelerate food waste reduction?

• What role can businesses, government, and individuals play?

• What innovative upcycling solutions could be implemented locally?

🔹 Mini Group Challenge

• Each group develops a quick strategy for food waste reduction in their sector (e.g., retail, restaurants, agriculture, households).

• Groups share their ideas with the room.

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Conclusion and Next Steps

• Key Takeaways and Summary

• Call to Action

  • Encourage partnerships between businesses, researchers, and policymakers

  • Support local initiatives tackling food waste

  • Advocate for circular food systems to align with Saudi Vision 2030.

• Q&A & Closing Remarks

Meet Your Expert Workshop Leader

Kristin is a purpose-driven industry leader dedicated to tackling food security, food waste, and circular economics to ensure a sustainable global food system. With over 30 years of FMCG & seafood industry leadership, he has held senior roles at Nomad Foods, Regal Springs, Grobest, and eFishery, gaining deep expertise across the value chain—from farms to processors and retailers.

As co-founder of Karmic Global, a biotech startup, Kristin is pioneering solutions to eliminate food waste by upcycling seafood industry byproducts into biopolymers with activated nanoparticles. These innovations extend the shelf life of fresh produce, extend crop yields, reduce reliance on plastics and save logistics costs while promoting full circularity in food supply chains.

Kristin serves as a Board Trustee at the Aquaculture Stewardship Council, chairing its Strategy & Policy Committee, and was previously a board member at the Global Shrimp Council. He holds a Bachelor of Commerce – Marketing from the University of Western Sydney.