Trends and drivers in a trans free world: Business and ingredients trends
Trends and drivers in a trans free world: Business and ingredients trends
Want to know how to incorporate oils into your bakery products? This session will look at use of new generation oils and how they can fill a variety of needs. It will also focus on shelf life, sensory attributes, nutrition and labeling comparisons and effects of using shortening alternatives.
(This is part two to an earlier session at 8.30am-9.30am ‘Trends and drivers in a trans free world: Consumer, regulatory and nutritional trends’)
When? Wednesday, October 9, 9.45am-10.45am
With who? Hank Cardello, director, Hudson Institute’s Obesity Solutions Initiative, Asim Syed, head of applications R&D for omega-9 oils, Dow AgroSciences and Steve Robbins, research coordinator, Richardson Oilseed Limited
