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gluten-free bakery conference

Gluten–free bakery conference

Conference: Thursday 16 – Friday 17 March 2017
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK



Members of Campden BRI: £495 + VAT
Non-members: £595 + VAT

Group discounts available on request. Contact Daphne Davies



Media partner

BAKING EUROPE logo

Summary

This conference will provide the food manufacturing sector with a comprehensive review of how the technological challenges associated with gluten–free baking have been addressed to deliver products acceptable to the Coeliac sector and beyond. It will focus on understanding the issues around developing gluten–free baked goods, with four technical sessions divided into the following themes:


Ettington Chase hotel

Conference dinner venue details: Ettington Chase Hotel.
Ettington Chase HotelBanbury Road Ettington, Stratford–upon–Avon, CV37 7NZ, UK – map and location


Accommodation and travel: The rooms at Ettington Chase have now all been reserved, and we advise you to book accommodation from this list or there are plenty of other options in the Stratford–upon–Avon area which is only 20 minutes drive from our site in Chipping Campden



Collaborator

Coeliac logo

Sponsored by

Bio-check logo Ingredion logo IREKS logo Naturis logo Neogen logo Rondo logo Romer logo Stable Micro Systems logo

Key benefits of attending


Who should attend?

The intended audience are food professionals with an interest in gluten-free technology, products and processes. Food analysts, lab technicians and managers, technical managers, retailers and food services providers.


The speakers – please click on to the programme to see the full speaker listing


Event directors: Solomon Melides and Sarab Sahi



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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