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Product innovations > Supplier Webinars

Live Supplier Webinars

Get Snacking! Key Snack and Bar Trends to Inspire Successful Product Innovation

Almond Board of California | 21-May-2015 | Webinar Live Supplier Webinar
Today’s environment of frequent snacking, endless choices and quickly changing trends means ample challenges and opportunities for the de...

On-Demand Supplier Webinars

The challenge of bakery retail

WRBM | 26-Mar-2015 | Webinar On-Demand Supplier Webinar
To mark the launch of the Bakery Market Report 2015, British Baker brings together a panel of experts to discuss the challenge...

Using Barley to Formulate Healthy Food Products

Alberta Barley Commission | 22-Jan-2015 | Webinar On-Demand Supplier Webinar
Learn about the health advantages of barley. A flavourful whole grain, barley is an excellent source of β-glucan soluble fibre, which can...

Raising the Bar: Ingredients, Claims and Increasing Consumer Appeal

Almond Board of California | 03-Dec-2014 | Webinar On-Demand Supplier Webinar
Consumers are snacking more frequently, and the bar category in particular has been consistently growing in terms of dollar and volume sa...

Moments Matter: Motivations Behind Snack and Breakfast Bar Occasions

Almond Board of California | 16-Jul-2014 | Webinar On-Demand Supplier Webinar
Consumers are now snacking more than ever1, so successful product development depends largely on understanding the motivations that drive...
Insights from the Bakery Market Report

Insights from the Bakery Market Report

WRBM | 31-Mar-2014 | Webinar On-Demand Supplier Webinar
British Baker presents expert opinion and discussion on the retail bakery market, offering an insight into its forthcoming Bakery Market...
Roquette

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

Roquette | 05-Mar-2014 | Webinar On-Demand Supplier Webinar
Our distant ancestors, microalgae have played a major role in the development of life on Earth.Today their exceptional properties – nutr...
BAS

The bakery holy grail? Ingredients & technologies for tasty health

William Reed Business Media | 05-Mar-2014 | Webinar On-Demand Supplier Webinar
Fat, salt and sugar reduction in bakery isn’t new, but do formulation capacities and potential match up to ever-growing demands from both...
BAS

Marketing healthy bakery: What does the consumer really want?

William Reed Business Media | 05-Mar-2014 | Webinar On-Demand Supplier Webinar
How do you convince a consumer to buy your fat-free donut on impulse when the full-fat, extra chocolate version is on display too?The glo...
BAS

The Roundtable -‘Is self-regulation sufficient?’

William Reed Business Media | 05-Mar-2014 | Webinar On-Demand Supplier Webinar
Should fat, salt and sugar reduction in bakery be regulated – or is industry doing enough?Bakery manufacturers face increasing pressure t...
Zeelandia

Clean and natural: getting to the heart of it

Zeelandia is creating new possibilities in the world of baking | 05-Mar-2014 | Webinar On-Demand Supplier Webinar
One of the lead drivers among retailers and producers of bakery products is ‘clean label’. Similarly hot topics are ‘natural’ and ‘organi...
Kampffmeyer

The Next Generation of Clean Label Functional Flours for Additive-Free Bakery Formulations

KAMPFFMEYER Food Innovation | 14-Nov-2013 | Webinar On-Demand Supplier Webinar
The demand of European consumers for natural and additive-free products is higher than ever before.But removing additives from food is a...
Datamonitor

The natural and clean label market opportunity

William Reed Business Media | 26-Jun-2013 | Webinar On-Demand Supplier Webinar
If an ingredient starts with an x, sounds like a chemical, or isn’t in your kitchen cupboard at home, it’s going to be regarded with susp...

Regulatory update: Are natural claims worth the legal headaches?

William Reed Business Media | 26-Jun-2013 | Webinar On-Demand Supplier Webinar
With a class action lawsuit filed almost weekly in California against companies using the word ‘natural’ (in the absence of a useful lega...

Panel debate: The evolution of natural and clean-label: What do consumers want?

William Reed Business Media | 26-Jun-2013 | Webinar On-Demand Supplier Webinar
The panel debate will address the following questions: What does research tell us about what consumers regard to be ‘natural’? Is ‘natu...
Ingredion

Growth Opportunities for Clean-Label-Positioned Foods and Beverages

Ingredion | 26-Jun-2013 | Webinar On-Demand Supplier Webinar
Though no formal regulatory definition exists for “clean label,” consumer insights are helping to shape a proposed definition. This defin...

Beyond the Bowl: Bring Cereal Into New Dayparts

Almond Board of California | 05-Jun-2013 | Webinar On-Demand Supplier Webinar
Breakfast items are becoming popular meals beyond the morning daypart, so why is cereal left behind at the breakfast table? Trend forecas...
Keep fresh and competitive - insights for industrial bread

Keep fresh and competitive - insights for industrial bread

DuPont Nutrition & Health | 29-Mar-2012 | Webinar On-Demand Supplier Webinar
Freshness is the number one priority for consumers when buying bread. In Europe, it accounts for the rising popularity of bake-off bread,...
Reducing total ingredient costs through egg alternatives

Reducing total ingredient costs through egg alternatives

Arla Foods | 29-Mar-2012 | Webinar On-Demand Supplier Webinar
Flour, fat, sugar and, of course, eggs – the basic formula for any traditional cake. But despite the simplicity of the recipe, bakery ma...
How to deliver against your consumers nutritional needs through a new fat structuring agent

How to deliver against your consumers nutritional needs through a new fat structuring agent

Corbion Caravan | 29-Mar-2012 | Webinar On-Demand Supplier Webinar
Overwhelmingly, consumers are indicating a desire to lower or eliminate their consumption of trans fats and saturated fats and are theref...

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