2015 Press Releases
Shifting trends, emerging science, new ingredients...
UCC will host a training workshop on creating value in the wheat and gluten-free based bakery production chain on the 14-15 May - further information is available from www.ucc.ie/en/cerealscience
Europe comprises the largest regional bakery market worldwide and is required to react quickly to diverse and shifting customer tastes and needs. Aggressive competition and increasing consumer demand for healthy, nutritional, natural and gluten-free ingredients is driving innovation in the market.
Are you up to date with the latest consumer trends and ingredients innovations in wheat and gluten free bakery products required to grow your share of these challenging markets?
Join our Training Workshop on creating value in wheat and gluten-free based bakery production chain for cutting edge ingredients developments, real-world case studies and essential benchmarking against your strongest competitors! This training workshop, supported by the International Association of Plant Bakers (AIBI), Fédération des Entreprises de Boulangerie (FEB), Spanish Association of Frozen Dough (ASEMAC), and the German Federation of Bakers (VDG), a number of EU and National projects as well as food ingredients suppliers, bakery, snacks and cereals producers in a comprehensive content-focused program of expert speaker sessions and an exclusive networking platform.
Why attend in brief:
- Save time on your ingredients selections – all you need to know in just 48 hours!
- Covering the latest trends and innovations that matter to you
- In-depth scientific content – take back to your own R&D team
- Unrivalled networking – dedicated networking time to meet the suppliers and customers to boost critical business connections
The workshop is funded by the EU, FlourPlus, Trafoon and the Irish Department of Agriculture, Food and the Marine.