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Reducing sugar in bakery products

Reducing sugar in bakery products

Seminar: Friday 22 September 2017
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK



Members of Campden BRI: £325 + VAT
Non–members: £435 + VAT

Group discounts available on request. Contact Marcelle Cowley or Mike Adams



Summary

Sugar reduction in bakery is a hot topic. Producers of bakery products are looking to replace or reduce sugar in their baked goods to comply with a 20% mandated reduction in total sugar from Public Health England. The reduction affects 4 bakery product categories. This will be a difficult target for the industry to achieve and current technological solutions are limited in their potential to help meet it.


A range of speakers, from industry, Campden BRI, academia and industry bodies, will discuss the challenge and share ongoing work to develop tools to facilitate the reduction needed.


Key benefits of attending

This seminar will enable companies to find out about solutions currently available as well as those under development that will help them address the issues


Who should attend?

NPD Managers, Technologists, Nutritionists, Technical Managers would all benefit from attending this seminar


Event director: Mike Adams



Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.


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