Food and drink advisory service Campden BRI will hold a conference on 16-17 March 2017 for the food manufacturing sector on the development of gluten-free bakery products.

The company will provide a comprehensive review of how the technological challenges associated with gluten-free baking have been addressed to deliver products acceptable to the coeliac sector.

There will be four technical sessions that will be 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

Solomon Melides, a research scientist at Campden BRI and course director for the conference, believes that it will be an insightful two days for those who attend.

“This event will provide delegates with improved knowledge of current developments in the gluten-free field, enabling them to network with suppliers, retailers, researchers and manufacturers, and will provide insight into the habits of the gluten-free consumer.”

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