Free from is one of the fastest growing sectors in the bakery sector, notes Campden BRI, and the food industry is under constant pressure to meet the demands of increasingly health conscious and food savvy consumers. Campden BRI says that it 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 updat 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.Campden BRI says that 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.

-----------------------------------------------------------------------

Editors Note:

To apply for becoming a contributor of En-SJGLE.com,

welcome to send your CV and sample works to us,

Email: Julia.Zhang@ubmsinoexpo.com.