BONE BROTH BUSINESS DAY 8.-9.2.2017 

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Your business. 
Our experience and turnkey concept for bone stocks, broths and sauces.
Going the Bone Broth market together. 


THE 2-DAY EVENT PROGRAM IS NOW PUBLISHED! » 

Are you interested in setting up the bone broth production but need to raise market awareness and business knowledge in broths? Then the Business Day is exactly the right place for you!

Due to the popularity of this event, we had to close registration as we have achieved maximum capacity. Thank you for your interest!  If you were not able to register in time,  join our mailing list to stay informed and receive our newsletters for discussions and video clips over the two-day business sessions and our future events. 

 

The Business Day is dedicated to: 

  • Meat, poultry and fish processors
  • Convenience food manufacturers 
  • Foodservice providers
  • Food ingredient suppliers and spice producers
  • Companies who want to become a supplier for chefs' traditional bone broths 

What you will learn and get? 

GET INTRODUCED: 

  • Turnkey business in the bone broths; how Coctio helps you to enter and growth with this lucrative business
  • Tetra Pak aseptic process and packaging 

GET EXPERIENCED:

  • The Coctio Standard line in action to produce a batch of non-concentrated beef broth and concentrated beef demi-glace

GET VALUE:

  • Market Analysis and Success factors in Bone broth business
  • Bone Broth Business Characteristics: Techinal, Operational & Financial Planning and related tools
  • Tetra Pak packages for bone broth-based food and beverage

GET TASTED: 

  • Tasting the ready non-concentrated beef broth and demi-glace after a batch production

GET EXLUSIVE OFFER FOR THE COCTIO SMALL PRODUCTION LINE:

  • During the business day event, participants will have exclusive access to limited discounted prices on modules for the Coctio Small bone broth production line. These prices will only be available at the event between February 8th and 9th 2017
  • Prepare yourself and make sure you get to most out of the offer and event by dowloading The Small Broth line description (pdf)

 

DOWNLOAD THE SMALL BROTH LINE DESCRIPTION  

Event program

   

 

PROGRAM DAY 1 -  WEDNESDAY 8th FEBRUARY 2017

     
8:00 - 8:20   Bus transport from Sokos Hotel Kimmel to Coctio Ltd
8:20    Registration and morning refreshments
8:30 - 8:40    CEO Kai Iiskola’s opening remarks and introduction of the Coctio team          
8:40 - 9:10   Get value: Passion is key to success in Bone Broth Business - Kai Iiskola
9:10 - 9:40  

Get introduced: Turnkey business in bone broths and sauces
- Business Development Mikko Rovamaa

9:40 - 10:00   Questions & Answers
10:00 - 11:00   Get experienced: Coctio broth line in action, session 1:
  • Feed animal bones to the oven module (Coctio Loading module)
  • Roast animal bones and recover fat from roasting process (Coctio Oven module)
  • Transfer bones from oven module to cooker module (Coctio VAC Pipe Conveyor module)
11:00 - 11.45   Networking lunch

12:00 - 12:40

 

Get inspired: Market insights in liquid bone stocks- Business Development Jukka Rovamaa 

 12:40 - 13:20   

Get value: How Coctio helps you turn trends to your advantage for current and future food and beverage markets? - Tanja Immonen

13:30 – 14:20  

Get experienced: Coctio broth line in action, session 2:

  • Cooking bones to produce bone broth (Coctio Cooker module)
 14:30 - 15:00  


Networking Break & Afternoon Snacks and Coffee

15:00 - 15:40   Get value: Bone Broth Business Characteristics – Operational Planning
- Kai Iiskola
15:40 - 16:20  


Get introduced:
 Tetra Pak processing applications and equipment solutions for natural bone broth and sauce manufacturing - Sven-Åke Jeppsson, Sales Support Manager at Tetra Pak Sweden

16:20 - 16:30    

Day one closing remarks -  Tanja Immonen

16:40 - 17:00  

Bus transport to Sokos Hotel Kimmel

17:00 - 17:50  

Time to relax and prepare for evening program

18:00 - 18:20  

Bus transport to atmospheric restaurant ‘Utran Uittotupa’

18:30 - 20:00  


Dinner

20:00 - 22:30  


Possibility to enjoy the Finnish Sauna Experience with warm outdoor jacuzzi. 
Also you have a chance to try ice swimming that leaves you f
eeling fantastic, relaxed and refreshed. Dip in the icy water is a once in a lifetime experience that you should not miss. 
Equipment needed: take your swimming costume, and if you want to experience ice swimming, it’s recommended using socks, sandals or flip flops and a cap.

22:30 ->   


Bus transport to Sokos Hotel Kimmel

     
   

PROGRAM DAY 2 -  THURSDAY 9th FEBRUARY 2017 

     
8:00 - 8:20   Bus transport from Sokos Hotel Kimmel to Coctio Ltd
8:30 - 9:00       Day two opening and Questions & Answers - Kai Iiskola
9:00 - 10:00  
Get experienced:
 Coctio broth line in action, session 3:
  • Unload the cooker from beef broth and fat
  • Filter the particles from bone broth and fat separately (Coctio Filtering module)
  • Store bone broth in a buffer tank before evaporating it to produce derivative beef demi-glace product (Coctio Raw product tank module)
10:00-10:50   Get value: Bone Broth Business Characteristics – Financial Planning - Mikko Rovamaa
11:00-11:50  
Get value:
 Tetra Pak aseptic carton package solutions for liquid broths and bone broth-based ready meals  - Patric Engvall, Business Development Manager at Tetra Pak Sweden

12:00 - 12:15    Get tasted: Tasting the ready non-concentrated beef broth
 12:15 - 13:00  


Networking lunch

13:00 - 14:00  
Get experienced:
 Coctio broth line in action, sessions 4 -5 :
  • Evaporate the beef broth to produce concentrated Beef Demi-glace sauce (Coctio Evaporator module)
  • Finish the evaporating process
14:00 - 14:20   Get tasted: Tasting the ready beef demi-glace product

14:20 - 14:50
 
Networking Break & Afternoon Snacks and Coffee
14:50- 15:20  
Questions & Answers

15:20- 15:30   Day two closing remarks - Tanja Immonen

 15:30 - 18:30    Possibility for One-to-One 30-min meeting with a Coctio team member 
(must book beforehand)
     
17:00 – 17:20   Bus transport from Coctio to Sokos Hotel Kimmel 

Coctio reserve the right to make changes to the event program.


 

Registration is closed

Thank you to all those who have registered to attend the Coctio Bone Broth Business Day on 8-9 February. Registration is now closed as we have reached the maximum capacity for this event. 

Travel arrangements

Please note that participants must book and fund their travel and accommodation expenses in Finland. Hotel reservations: SOKOS HOTEL KIMMEL

The closest airport to this venue is Joensuu Airport, located at the city of Joensuu, Finland, from which is a 10-minute drive to the Coctio facility. All flights to Joensuu require a connecting flight at Helsinki airport. Other option to travel to Joensuu from Helsinki is by train which takes around 4h 20 min. 

Stay informed  

JOIN OUR MAILING LIST to be kept informed of 2017 Business Day's results, discussions and feelings, but also receive an Early Bird invitation for the Bone Broth Business Day 2018. 

Following the event's success and bone broth-based food and applications continued market growth globally, the next Bone Broth Business Day will be arranged at the beginning of the year 2018. 

For further information, please contact Marketing Manager Tanja Immonen, +358 50 545 2519,

TANJA.IMMONEN@COCTIO.COM