The British Society of Baking (BSB) autumn conference 2014 will feature speeches on topical issues and challenges in the sector as well as the opportunity for delegates to network with peers.
There is still time to register for the conference, which is held at Ardencote Manor Hotel in Claverdon, Warwick on 7 to 8 October.
The conference will open on the Tuesday evening with the BSB’s annual general meeting followed by dinner and a speech from David Bentley, Master of the Worshipful Company of Bakers.
The following day packs a programme of influential speakers and important topics with highlights including a speech on global innovation and consumer trends by Chris Brockman, research manager for Mintel Food & Drink, EMEA Region.
Dr Gary Tucker, head of the Baking & Cereal processing at Campden BRI, will lead a debate on the topical issue of sugar. His talk will cover negative publicity on the level of sugar in bakery and other food products, sugar functionality in bakery and how it can be replaced with other ingredients.
Later on Stephanie Brillouet, head of marketing at Delifrance UK, will bring delegates up to date with the latest in bakery on mainland Europe in terms of ingredients, product range, innovation and production, including ideas that could have a market in the UK.
Greg Woodhead, NPD manager for Bakels, will round off the day with a look at the challenges in store for bakers, such as meeting the consumer demand for a healthier lifestyle, how to reduce saturated fat, palm oil sustainability and how to produce allergen-free products.