Date: 16 November 2023
Time: 3:00 PM GMT
Join a panel of industry leaders to understand the latest scientific research (Campden BRI) into clean label egg alternatives for bakeries.
New research shows that reducing or replacing egg with an alternative ingredient (aquafaba) could be key to unlocking longer shelf life and reducing the number of bake days in the average bakery manufacturer, as well as reducing calories, fat and carbon impact of cake.
Major manufacturers and grocers in the UK are already using aquafaba in place of eggs in their recipes to add up to a week to the shelf life of their baked goods.
Speakers
Chaired by Andrew Allen, Food Innovator, entrepreneur, and industry consultant.
Alexa Masterson-Jones – Head of Product Development
The responsibility grocers and their suppliers have in influencing the future of food, and how innovations such as aquafaba can help unlock major gains in ESG and heath targets
James Kingham – Technical Innovation Lead, Waitrose and Aquafaba Patent Innovator
Aquafaba – the science behind it, why it works, and why all are not created equally
Dr Alexandra Hyde PhD ANutr - Food Scientist and Registered Nutritionist
The science behind shelf-life extension to create softer cakes for longer
James Kingham – Technical Innovation Lead, Waitrose and Aquafaba Patent Innovator
The simple, practical application of Aquafaba and the benefits to customers
Followed by question and answer session with speakers.
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