Healthier options and business sustainability key topics for Campden BRI seminar

Major topics of expanding healthy products and delivering core business sustainability goals within the bakery market are among the key subjects for Campden BRI’s latest UK seminar taking place on May 23.

The event at the industry research support organisation’s headquarters will discuss approaches to address diet, health and sustainability challenges. Delegates will receive an overview of current health and sustainability challenges from industry experts and academia.

They will hear about the latest research on gut health and fibre determination, developments in sustainability throughout the supply chain, insight into novel ingredient solutions challenges regarding palm oil and approaches to tackle them. Other topics include  how to improve the nutritional value of bakery products in a more sustainable way.

Anne Vissers, senior bakery scientist at Campden BRI, said: “Consumers are demanding sustainable ingredients and alternative packaging. Ingredients, such as palm oil and soya, need to be sourced and used in an ethical and sustainable way and the food industry needs to develop strategies to reduce the use of scarce resources such as phosphate. Additionally, research has established the importance of dietary fibre for gut health and there has been an increasing demand from industry for accurate and reliable methods to determine fibre properties and quantities.”

The seminar will provide an opportunity to network with other professionals from the industry and will be of interest to bakers, product developers, nutritionists, environmentalists, students and anyone interested in health and sustainability.

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