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.