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Henri Gilliard
Mr ,
Market Development Manager
Roquette
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Valérie Le Bihan–Millot
Marketing Manager
Roquette
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Optimise COSTS, create new TEXTURES, improve NUTRITION |
Bakery is being driven by multiple innovative trends, from taste and texture improvement and clean labelling to health and sustainable development. Cost optimisation is also a major factor. Raw material price volatility requires constant attention – as do nutritional charters. It is vital to select the right ingredients for the best taste and texture – and the associated product originality and marketability.
In this webinar Roquette food experts present tested breakthrough concepts and recipes to help meet today’s cost, texture and nutrition challenges in the race to deliver a great taste experience. |
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