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BakeryandSnacks at Vitafoods with live debate on natural v additives

30-Apr-2014

Is it really possible to make a great-tasting, fat-free bakery product that lasts longer than two days without additives or e-numbers?
Is it really possible to make a great-tasting, fat-free bakery product that lasts longer than two days without additives or e-numbers?

BakeryandSnacks will be at Vitafoods next week to host a live debate digging into use of ‘natural’ ingredients versus additives in the development of healthy bakery.

The Vitafoods Live! Debate entitled The Future of Natural and Healthy Bakery Innovation: Bye-Bye Additives will see three experts dig into the topic and feature an open Q&A session afterwards.

Tennille Marx from AIBMR, Laurent Guerindon from Muehlenchemie/Stern-Wywiol Group and Karin Nielsen from Canadean will bring forward scientific, market and research insights on the future of healthy bakery innovation.

Healthy reformulation is a prevalent trend in the bakery sector, whether that be slashing the fat or sugar content of a muffin, reducing sodium in sliced bread or enriching a cake with fibre and added whole grains. But this can impact taste, texture, functionality and even shelf life and as demands for 'natural' solutions boom, are we at a 'mission impossible' R&D stage?

Is it really possible to make a great-tasting, fat-free muffin that lasts longer than two days without additives or e-numbers? And if use of 'unnatural ingredients' is functionally better, should the industry push against the tide of natural?

In addition to the live debate, the team will be working the show floor and conference programme to bring you all the latest in video, pod and written form.

For full details on the Vitafoods Live! Debate click HERE .

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