Gluten-free Baking: Campden BRI conference
Campden BRI is holding a conference, on 16-17 March, on the development of gluten-free bakery products. It 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 the issues associated with gluten-free baked goods, with four technical sessions divided into the following themes:
- Setting the scene: the need for gluten-free products, allergen control and legislation aspects
- An ingredient-based approach to gluten-free: how specific ingredients can be used to replace the functional properties provided by gluten
- Current research in gluten-free technology
- The gluten-free product manufacturing and supply chain
Course Director, Solomon Melides commented: "This event will provide delegates with improved knowledge of current developments in the gluten-free field, enable them to network with suppliers, retailers, researchers and manufacturers, and provide insight into the habits of the gluten-free consumer."