Innovation in Bakery & Baked Goods11 September 2018 11 September 2018
Venue Teagasc Food Research Centre Ashtown, Dublin 15
At a time when consumers’ demands are changing at a significant rate, and becoming more diverse, the role of research and innovation in the bakery sector has never been more important. Strong competition in this sector, coupled with the threat of Brexit, is driving companies not only to innovate, but also to look further afield for new markets, to ensure that they remain relevant and competitive.
You are invited to join us at Teagasc Food Research Centre, Ashtown, Dublin on 11th Sept 2018, in conjuction with Enterprise Ireland, to learn how the latest innovations can help bakery companies to grow in this competitive industry.
The Programme for this event includes presentations by international and national experts in this area, outlining the latest developments relating to ingredients, processing, equipment and packaging. There will also be an opportunity to hear about the bakery facilities available at Ashtown. Register to attend the event
|08:30 - 9:00||Registration|
|09:00 - 09:10||Welcome and introduction.||Eimear Gallagher/Barry Jennings|
|09:10 - 09:50||
How different processes (e.g. mixing and baking) can support product reformulation and affect shelf-life.
|Alain le Bhail, ONIRIS Food Science, Nantes, France|
|09:50 - 10:30||Identifying opportunities for developing healthier bakery products.||Stanley Cauvain, BakeTran - Knowledge & Solutions for the Baking Industry, Witney, UK|
|10:30 - 10:45||Tea/coffee break|
|10:45 - 11:25||Packaging trends and innovations.||Paul Kelly, Alert Packaging LTD, Bray, Co. Wicklow|
|11:25 - 11:45||Teagasc Ashtownbakery-related facilities and expertise.||Eimear Gallagher, Teagasc|
|11:45 - 12:00||EI innovation funding.||Barry Jennings/Jim Murphy, Enterprise Ireland|
|12:00 - 12:30||Lunch.|
|12:30 - 13:00||Optional Tour of Ashtown facilities.||Eimear Gallagher|