BAKERYREFORMULATION.COM

Bakery Reformulation 2014 | Online Event

This event is over and available on demand to registered delegates. For any requests please contact us. 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. But how low can you go? So, to ge...

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Bakery Reformulation 2014 | Online Event | bakeryreformulation.com Reviews

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This event is over and available on demand to registered delegates. For any requests please contact us. 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. But how low can you go? So, to ge...

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Bakery Reformulation 2014 | Online Event | bakeryreformulation.com Reviews

https://bakeryreformulation.com

This event is over and available on demand to registered delegates. For any requests please contact us. 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. But how low can you go? So, to ge...

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bakeryreformulation.com

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Speakers | Bakery Reformulation 2014

http://www.bakeryreformulation.com/speakers

Market Development Manager, Cereal-based goods. Graduated in Food Sciences and Nutrition, her career has included 12 years in the bakery industry, managing quality and leading Europe-wide R&D projects. At Roquette, she is in charge of the European development of Roquette specialties in Baked goods. Catherine Adams, PhD, RD. LLC/Chief Science and Regulatory Officer. Brands. She was Chief Quality Officer for McDonald’s Corporation and Coors Brewing Company. Dr. Adams Hutt also led McDonald’s nu...Prior to ...

2

Sponsors | Bakery Reformulation 2014

http://www.bakeryreformulation.com/sponsors

Http:/ www.roquette.fr. Founded in 1900, Zeelandia is a Dutch company with a strong international presence. We develop, produce, sell and distribute quality ingredients for the bread and confectionery markets worldwide. Our portfolio covers thousands of products and services; from standard to tailor made. Zeelandia products include bread improvers and mixes, confectionery mixes, custards, release agents, bavaroises and mousses, fillings, toppings, glazes, coatings and icings. We also provide almond p...

3

Programme | Bakery Reformulation 2014

http://www.bakeryreformulation.com/programme

Paris : 02:30 PM. New York : 08:30 AM. Shanghai : 09:30 PM. The bakery holy grail? Ingredients & technologies for tasty health. Fat, salt and sugar reduction in bakery isn’t new, but do formulation capacities and potential match up to ever-growing demands from both consumers and governments? Overcoming technical hurdles has become the norm in bakery reformulation, and some ingredients and technologies work better than others. Managing Partner and Senior Consultant. Paris : 03:15 PM. New York : 09:15 AM.

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Bakery Reformulation 2014 | Online Event

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This event is over and available on demand to registered delegates. For any requests please contact us. 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. But how low can you go? So, to ge...

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Bakery Reformulation 2014 | Online Event

This event is over and available on demand to registered delegates. For any requests please contact us. 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. But how low can you go? So, to ge...

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