In response to the growing demand for healthy and nutritious bakery products, Food Ingredients, a leading organiser of business networking and professional development events for the food industry, is organising an international conference on improving the selection and application of bakery ingredients.

The Bakery Innovation Europe conference, being held on February 19 and 20 in Munich, Germany, will be attended by big names in the industry, including Bakkersland, Tate and Lyle and Ferrero.

Speakers from European bakery manufacturers Fazer, Warburtons and Nairn’s Oatcakes will present their insight into the bakery ingredients landscape and the innovations that are helping them meet changing consumer demands for healthier and nutritious bakery products.

The conference will tackle the key areas of innovation – like gluten – and allergen-free bakery products, sodium, sugar and fat reduction, and added-value ingredients, such as oats.

Delegates may also attend a post-conference seminar entitled ‘Innovating with oats’.

For more information, visit http://www.fi-bakery.com .

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