Dec 7th, 2016
2 mins
Gluten-free Baking: Campden BRI conference
Campden BRI is holding a conference (see www.campdenbri.co.uk/gluten-free-bakery-conference.php), 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.”
For further information on the seminar – please contact Daphne Llewellyn-Davies on +44(0)1386 842040 daphne.davies@campdenbri.co.uk
