Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
These questions, and many more, will be put to some top thought-leaders and experts at BakeryandSnacks.com’s debut online event – Bakery Reformulation on Wednesday March 5.
This free-to-attend online event pools insight from suppliers, manufacturers, market analysts, dieticians, scientists and advocacy groups to paint a picture of some of the biggest topics thrown up by the drive towards healthier bakery.
It will leave you inspired, educated and give you plenty of food for thought… But what’s in store?
Future R&D at your fingertips
Reducing the sodium, fat and sugar content of bakery products isn’t a new concept – but there are plenty of tips, tricks and new concepts that can take efforts to the next level.
Consultant and founder of Bakery Academy Jos Vast will dig up some of these must-know and discuss how bakers can overcome some common technical hurdles. This will be a not-to-miss healthy reformulation guide for all.
Once all is said and reformulated…
After dusting off your flour-covered hands, what’s the next step in getting your product in the consumer basket? Marketing of course. Innovation is all well and good, but marketing the product successfully is equally important to make all that hard work commercially viable.
Datamonitor’s innovation head Tom Vierhile will take you through all you need to know about successfully positioning healthy baked goods alongside indulgent options and reveal how you can truly resonate with today’s consumer. These ideas will be one for that all important notebook…
Laying down the law
The globe has seen waves of food regulation over the years, but are laws needed to monitor and drive healthy bakery efforts when it comes to salt, sugar and fat content?
We hear from a selection of experts and stakeholders in an exclusive roundtable to battle out the ever-constant debate - regulation versus voluntary action - and try to get to the bottom of what may be best for industry, consumer et al.
With viewpoints from the consumer, industry and suppliers set on a backdrop of market trends insight and a dash of health know-how from a dietician, this is a debate to really delve into.
The online event also brings webinars from Roquette about its new microalgae ingredient and and from Zeelandia on meeting the demand for clean label.
So, if you want to get clued up on all the hot-button topics surrounding healthy bakery reformulation, tune in on Wednesday 5.
Spread the word, this shouldn’t be missed… Click HERE to register for FREE.