2012
Bakery formulation virtual conference on 29th March 2012
Roquette baking webinar 29 march 2012
Optimise COSTS, create new TEXTURES, improve NUTRITION
Webinar - 29th March 2012 – 4.00 pm CET / 10.00 am EST
In this webinar Roquette food experts present tested breakthrough concepts and recipes to help baked goods producers meet the cost, texture and nutrition challenges in the race to deliver a great taste experience.
Multiple trends are driving innovation in the bakery sector. They range from issues like taste and texture improvement and clean labelling to health and sustainable development. Cost optimisation is also a major factor. The volatility of raw material prices is of much concern to producers of baked goods, requiring constant attention from them – as do the increasingly challenging nutritional charters.
In this context, it is vital to select the right ingredients to achieve both the best taste and texture and the product originality and marketability that goes with them.
In this webinar Roquette food experts are ready to present breakthrough solutions and tested concepts and recipes to help baked goods producers meet the cost, texture and nutrition challenges they face today – not least in the creation of food that delivers a great taste experience.
SPEAKERS:
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Valérie Le Bihan–Millot, Marketing Manager, Roquette With an MSc in Food Science, Valérie joined Roquette in 2001 as a Market Development Manager in Confectionery, Chocolate and Chewing Gum. In 2006, she became Marketing Manager with responsibility for the global promotion of SweetPearl® maltitol. Since 2011, she has also been Project Leader for the business development of Solazyme Roquette Nutritionals products in Europe. |
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Henri Gilliard, Market Development Manager, Roquette After studies in Food Technology, he worked for 5 years in the New Product Development Department of a Milling and Baking Company. He joined Roquette 9 years ago and he's in charge of the development of Roquette specialties in Baked goods. |
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Moderator:
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Guillaume Depoorter, Market Development Manager, Roquette
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Webinar - 29th March 2012 – 4.00 pm CET / 10.00 am EST
"Optimise COSTS, create new TEXTURES, improve NUTRITION"
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