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
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.
- The Federation of Bakers will set the scene, and discuss how the industry as a whole can work to fulfill the pledge to reduce dietary consumption of sugar.
- Ingredients suppliers will present some of their latest products to help companies replace and reduce sugar.
- Academic presenters will showcase some of the fundamental research being conducted to help industry.
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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