Webinar

Combining expertise and expanding portfolio to help you unlock opportunities in gluten free bakery

Published

Format: External webinar | Document type: Webinar

Combining expertise and expanding portfolio to help you unlock opportunities in gluten free bakery

Related categories: Cereals and bakery preparations, Cultures, enzymes, yeast

Two of the most respected ingredient suppliers in the world, Dow and DuPont, have merged to become a driving force in the gluten-free bakery space. The new portfolio of DuPont Nutrition & Health brings Dow’s leading gluten-free ingredient - METHOCEL™ and WELLENCE™ - together with DuPont's stellar track record in formulating traditional baking recipes. The end result is a company that offers customers one of the most comprehensive portfolios of gluten-free bakery solutions on the market allied to strong application know-how to meet consumer demand.

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Speakers

Vanessa Azevedo Vanessa Azevedo EMEA Marketing Manager for Bakery
DuPont Nutrition & Health

Andrew John Flounders Andrew John Flounders Senior Applications Specialist, Nutrition & Health
DuPont Nutritional Biosciences

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