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Health and sustainability challenges for the baking industry

Health and sustainability challenges for the baking industry

Seminar: Thursday 23 May 2019
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK



Members of Campden BRI: £325 + VAT
Non–members: £425 + VAT

Group discounts available on request. Contact Sian Twinning


Media partner

Baking Europe

Summary

Health and sustainability are hot topics for the baking industry, which is facing increasing pressure from consumers and authorities regarding the nutritional value and sustainability of its products.


Consumers are demanding sustainable ingredients and alternative packaging. Ingredients, such as palm oil, need to be sourced and utilised in an ethical and sustainable way. Additionally, the food industry needs to develop strategies to reduce the use of scarce resources such as phosphate.


Research has established the importance of dietary fibre for gut health and there has been an increasing demand from industry for accurate and reliable methods to determine fibre properties and quantities.


This seminar will discuss approaches to address diet, health and sustainability challenges. Delegates will receive an overview of current health and sustainability challenges from industry experts and academia. They will hear about:


This seminar provides an opportunity to network with other professionals from the industry and will be of interest to bakers, product developers, nutritionists, environmentalists, students and anyone interested in health and sustainability.



Who should attend?

Bakeries (craft and industrial), product developers, students, nutritionists, environmentalists and anyone with an interest in health and sustainability.


View programme


Event directors: Anne Taylor-Vissers and Lucas Westphal

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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