Gluten free and free from bakery conference
Free from is one of the fastest growing sectors in the bakery sector and the food industry is under constant pressure to meet the demands of increasingly health conscious and food savvy consumers. Campden BRI has a history of research and a reputation for innovation and expertise to help the food industry find solutions in this area.
The third Gluten Free and Free From Bakery Conference, from 26-27 March, will bring together industry experts and academics to discuss key research and share solutions with the free from bakery sector. The conference will provide:
- an in-depth review of the market from industry experts
- updates from key ingredient and technology suppliers
- an update on the latest research into free from bakery
- information on the risks in free from bakery
- insight into novel ingredient solutions
Professor Cristina Rosell, from IATA, Institute of Agrochemistry and Food Technology, Valencia, will present the findings of her group’s latest research into gluten free bakery products and Dr Rachel Ward will discuss risk management in free from supply chains.
The conference will be of interest to anyone who is active in the free from bakery industry, including those in new product development, quality assurance, technical representatives from manufacturers and ingredient suppliers.
Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at email@example.com.
Moya Woolley, Science writer/editor, Campden BRI