Online event

Bakery Formulation 2012

Bakery Formulation 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.

Strategies for improving the sensory profile of sodium reduced bread

23:00
1332975600
Local: GMT

How functional bakery and cereals can deliver results

23:00
1332975600
Local: GMT

Keep fresh and competitive - insights for industrial bread

11:00
1333018800
Local: GMT

Reducing total ingredient costs through egg alternatives

11:00
1333018800
Local: GMT

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

11:00
1333018800
Local: GMT

The future trends of stevia in bakery and snacks

23:00
1336518000
Local: GMT