date:Oct 29, 2013
that respond these key trends within the market.
To showcase how an improved nutritional profile can be achieved in the field of bakery applications, Rudy Wouters, vice president BENEO-Technology Center, will be presenting as part of the conference programme on 20th November. His presentation Innovations in baked goods: case studies of gluten free, high fibre and reduced blood glucose response formulations will take place at 14.20pm (Module 6B: Bakery Innovation).