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Bakery Reformulation 2014

Bakery Reformulation 2014

Wednesday 5th March 2014

Consumers love to indulge but they won’t compromise on health. On the surface, this is bad news for the bakery sector – loved for its sugar icing, butter pastry layers and salty savory bites.

But dig deeper and there are plenty of innovative ingredients, processing tricks and new studies that empower manufacturers to slash fat, sugar and sodium in their bakery products.

Healthy reformulation can be a growth tool. It can spark new business and drive a company deeper into health-conscious markets, particularly as global obesity concerns grow.

With new government recommendations and legislation and consumer activist groups rallying for change, manufacturers are acting to realign their products.

But how low can you go? How do you manage the balance between taste, texture and health?

This free-to-attend event from BakeryandSnacks.com will tackle tough questions like ‘is self-regulation enough?’, and discover how manufacturers can overcome formulation challenges when cutting out the bad.

It will provide a forum for industry to engage on business opportunities and strategies as well as give a platform to high profile speakers from across the globe.

Conference programme webinars:
BR14-Zeelandia-WB-Food-2014-Clean and natural: getting to the heart of it

Clean and natural: getting to the heart of it - by Zeelandia is creating new possibilities in the world of baking

Mathijs Nouwens - Zeelandia, Michiel Bruschke - Zeelandia, Nicole McDonald - Zeelandia

One of the lead drivers among retailers and producers of bakery products is ‘clean label’....

BR14-WRBM1-The bakery holy grail? Ingredients & technologies for tasty health

The bakery holy grail? Ingredients & technologies for tasty health - by William Reed Business Media

Jos Vast - Bakery Academy, Maggie Hennessy - FoodNavigator-USA.com / NutraIngredients-USA.com

Fat, salt and sugar reduction in bakery isn’t new, but do formulation capacities and potential...

BR14-WRBM2-Marketing healthy bakery: What does the consumer really want?

Marketing healthy bakery: What does the consumer really want? - by William Reed Business Media

Caroline Scott-Thomas - FoodNavigator.com, Tom Vierhile - Datamonitor Consumer

How do you convince a consumer to buy your fat-free donut on impulse when the...

BR14-WRBM3-The Roundtable -‘Is self-regulation sufficient?’

The Roundtable -‘Is self-regulation sufficient?’ - by William Reed Business Media

Catherine Adams - Sloan Trends, Chris Brockman - Mintel, Henri Gilliard - Roquette, Kacey Culliney - BakeryandSnacks.com, Michael F. Jacobson - Center for Science in the Public Interest, Robb MacKie - American Bakers Association

Should fat, salt and sugar reduction in bakery be regulated – or is industry doing...

Key Industry Events