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The Roundtable -‘Is self-regulation sufficient?’

Published: 05-Mar-2014 | Format: Webinar | Document type: Supplier Webinar
Related applications: Ingredients
BAS

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

Bakery manufacturers face increasing pressure to develop healthier variants as global obesity and diet-related illness spiral. Industry has been making efforts and R&D continues to push the limits but would regulation spark more change?

If regulated, who should set the targets? Some suggest governments should step in, while others argue that regulation would hinder innovation.

The question of self-regulation continues to rock the biggest and smallest of bakery companies, so this is a discussion not to be missed.

Speakers:

  • Catherine Adams

    Catherine Adams

    LLC/Chief Science and Regulatory Officer

    Sloan Trends

  • Chris Brockman

    Chris Brockman

    Regional Manager, Food & Drink, EMEA Region

    Mintel

  • Henri Gilliard

    Henri Gilliard

    Global Market Manager, Cereal-based goods

    Roquette

  • Kacey Culliney

    Kacey Culliney

    Reporter

    BakeryandSnacks.com

  •  Michael F. Jacobson

    Michael F. Jacobson

    Executive Director

    Center for Science in the Public Interest

  • Robb MacKie

    Robb MacKie

    President and CEO

    American Bakers Association