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Event Overview:

Consumers love to indulge but they won’t compromise on health. On the surface, this is bad news for the bakery sector – loved for its sugar icing, butter pastry layers and salty savory bites.

But dig deeper and there are plenty of innovative ingredients, processing tricks and new studies that empower manufacturers to slash fat, sugar and sodium in their bakery products.

Healthy reformulation can be a growth tool. It can spark new business and drive a company deeper into health-conscious markets, particularly as global obesity concerns grow.

With new government recommendations and legislation and consumer activist groups rallying for change, manufacturers are acting to realign their products.

But how low can you go? How do you manage the balance between taste, texture and health?

This free-to-attend event from BakeryandSnacks.com will tackle tough questions like ‘is self-regulation enough?’, and discover how manufacturers can overcome formulation challenges when cutting out the bad.

It will provide a forum for industry to engage on business opportunities and strategies as well as give a platform to high profile speakers from across the globe.

Who should attend?

Bakery Reformulation 2014 targets executive decision makers, R&D heads, technical scientists, marketing managers, regulatory advisors, trade heads and market analysts looking to keep up with the conversation around healthy bakery.

So, to get started, please complete our simple registration form by clicking here.

Speakers:

Anne-Sophie Vercruysse : Market Development Manager, Cereal-based goods at Roquette EU.
Catherine Adams, PhD, RD : Principal at RdR Solutions Consulting and LLC/Chief Science and Regulatory Officer at Sloan Trends.
Chris Brockman : Regional Manager, Food and Drink, EMEA Region – Bakery Expert at Mintel.
Devon Gholam, PhD : Technical sales – Culinary & Baking at Roquette America, Inc.
Henri Gilliard : Global Market Manager, Cereal-based good at Roquette.
Jos Vast : Managing Partner / Founder & Senior Bakery Consultant at Bakery Academy.
Mathijs Nouwens : R&D Manager – Ingredients & Product Technology at Zeelandia.
Mike F. Jacobson, PhD : Executive Director at Center for Science in the Public Interest (CSPI).
Michiel Bruschke, PhD : Global R&D Director at Zeelandia.
Nicole McDonald : Sr. Advisor Marketing & Communications at Zeelandia.
Robb MacKie : President and CEO at American Bakers Association (ABA).
Tom Vierhile : Innovation Insights Director at Datamonitor Consumer.