Independent food research firm Campden BRI will host a two-day conference for bakers and food manufacturers to examine the technological challenges associated with gluten-free baking.
The ’Gluten-free bakery technology’ event, which will take place on 30-31 October at Campden’s Chipping Campden base in Gloucestershire, will host a number of seminars and technical sessions looking at the issues of producing a gluten-free bakery offering.
Presentations will include Lucinda Bruce-Gardyne, founder of gluten-free bakery brand Genius, Lauren Tredgett, free-from buyer at Tesco, and Richard Boulding of clean label ingredient firm Ulrick and Short.
Other talks include Norma McGough, head of diet and health at charity Coeliac UK, who will offer an insight into Coeliac disease and gluten intolerance, as well as representatives of Campden BRI who will discuss areas such as allergen management, gluten testing and monitoring, legislation and developments in gluten-free bread and cake.
The first day of the conference will end with a dinner at The Pudding Club at the Three Ways Hotel in Mickleton.