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Breaking News on Industrial Baking & Snacks

March 5th 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-SL-BAS-March-2014-Clean and natural: getting to the heart of it

Clean and natural: getting to the heart of it - by Zeelandia

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-Roquette-WB-SL-BAS-March-2014-Microalgae - the future of foods? Take baked goods...

Microalgae - the future of foods? Take baked goods... - by Roquette

Anne-Sophie Vercruysse - Roquette, Devon Gholam - Roquette America, Inc., Henri Gilliard - Roquette

Our distant ancestors, microalgae have played a major role in the development of life on...

BR14-BAS-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-BAS-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-BAS-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...

26th June 2013

Consumers want foods that are ‘wholesome’, ‘authentic’, and above all ‘natural’, although few of them can articulate what this means.
And they are not alone. Regulators have not had a good stab at defining ‘natural’ either. The US Food and Drug Administration says natural means that “nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in the food”.
But what about HFCS, GMOs and a raft of other ingredients that some stakeholders believe do not belong in an ‘all-natural’ product?
In Europe, meanwhile, there is also no legal definition of ‘natural’ or ‘clean-label’, and every retailer has a different list of ‘unacceptable’ ingredients for suppliers to avoid.
To some consumers, ‘natural’ means safer, to others it means healthier, less processed, nothing artificial, or sustainable.
In this FREE FoodNavigator online event, we explore how clean label and natural trends are developing, what consumers expect, and the latest developments in natural ingredients.

Conference programme webinars:
NCL13-WRBM-Keynote1-WC-SL-BAS-June-2013-The natural and clean label market opportunity

The natural and clean label market opportunity - by William Reed Business Media

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

If an ingredient starts with an x, sounds like a chemical, or isn’t in your...

NCL13-WRBM-Keynote3-WC-SL-BAS-June-2013-Regulatory update: Are natural claims worth the legal headaches?

Regulatory update: Are natural claims worth the legal headaches? - by William Reed Business Media

Hank Schultz - NutraIngredients-USA.com and FoodNavigator-USA.com, Rebecca Cross - BraunHagey & Borden LLP

With a class action lawsuit filed almost weekly in California against companies using the word...

NCL13-WRBM-Keynote3-WC-SL-BAS-June-2013-Panel debate: The evolution of natural and clean-label: What do consumers want?

Panel debate: The evolution of natural and clean-label: What do consumers want? - by William Reed Business Media

Aaron Edwards - Ingredion UK Limited, Catherine Adams Hutt - RdR Solutions Consulting, LLC, Chris Brockman - Mintel, Elaine Watson - FoodNavigator-USA, Mary Mulry - FoodWise

The panel debate will address the following questions: What does research tell us about what consumers...

NCL13-Ingredion-WC-SL-BAS-June-2013-Growth Opportunities for Clean-Label-Positioned Foods and Beverages

Growth Opportunities for Clean-Label-Positioned Foods and Beverages - by Ingredion

Aaron Edwards - Ingredion UK Limited

Though no formal regulatory definition exists for “clean label,” consumer insights are helping to shape...

March 29, 2012

Bread, cake and biscuit brand owners along with cereal and snack makers are still facing a challenging market climate, particularly with higher raw material costs. 

The industry has to remain focused on maintaining its margins, managing its cost base and continuing its efforts to stimulate growth through innovation. 

A thirst for health, naturalness and novelty are the driving forces behind innovation in this sector. These trends lie behind the emergence of new finished products and ingredients from enzymes used to replace artificial emulsifiers or calcium-enriched breakfast cereals.

So at Bakery Formulation 2012 Virtual Conference, we ask what will constitute tomorrow’s value added bakery and cereal lines and how should formulators make them? 

Featuring insight from leading voices in the industry, the conference will help formulators, nutritionists, marketers and brand development managers answer these questions.

Conference programme webinars:
VE-BakeryFormulation2012-WC-SL-BAS-May-2012-How to deliver against your consumers nutritional needs

How to deliver against your consumers nutritional needs through a new fat structuring agent - by Corbion Caravan

Jim Doucet - Caravan Ingredients, Marge O'Brien - Caravan Ingredients

Overwhelmingly, consumers are indicating a desire to lower or eliminate their consumption of trans fats...

VE-BakeryFormulation2012-WC-SL-BAS-May-2012-Reducing total ingredient costs through egg alternatives

Reducing total ingredient costs through egg alternatives - by Arla Foods

Soren Norgaard - Arla

Flour, fat, sugar and, of course, eggs – the basic formula for any traditional cake....

VE-BakeryFormulation2012-WC-SL-BAS-May-2012-Keep fresh and competitive

Keep fresh and competitive - insights for industrial bread - by DuPont Nutrition & Health

Andy Flounders - DuPont Danisco, Chris Brockman - Mintel

Freshness is the number one priority for consumers when buying bread. In Europe, it accounts...

Strategies for improving the sensory profile of sodium reduced bread

Strategies for improving the sensory profile of sodium reduced bread

Jane Byrne - FoodNavigator.com, Martijn Noort - TNO

Lowering sodium content in bread brings with it significant technological challenges for the industry as...

The future trends of stevia in bakery and snacks

The future trends of stevia in bakery and snacks

Tom Vierhile - Datamonitor, Nathan Gray - NutraIngredients.com and FoodNavigator.com

Attracted by its natural, low calorie profile, food manufacturers across the industry are turning to...

How functional bakery and cereals can deliver results

How functional bakery and cereals can deliver results

Shane Starling - NutraIngredients.com, Matt Incles - Leatherhead Food Research

Bread, baked goods and breakfast cereals are increasingly stepping into the functional food arena, with...

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