In response to the growing demand for healthy and nutritious bakery products, Food ingredients, the world’s leading organiser of business networking and professional development events for the food ingredients industry, has put together an important annual meeting on improving bakery ingredients selection and application
The Bakery Innovation Europe conference will be held on February 19-20th inn the city of Munich(Germany). Because of that, the city is filling very fast with companies such as Norgesmøllene, Bakkersland, Tate and Lyle, ILLVA DISARONNO, Besler Gıda Ve Kimya, Ferrero, Polarbröd, Bolletje, EUROBISCO ,and more.
This conference will examine these key areas of innovation from gluten and allergen free, to sodium, sugar and fat reduction and innovating with added-value ingredients such at oats. Conference chair, Wayne Morley, Head of Food Innovation at Leatherhead Food Research, exclaimed that “I’m really pleased and excited to be chairing the inaugural Bakery innovation Europe conference… (where delegates will) learn about the latest developments and trends in this really important sector of the food industry”.