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Innovation in Bakery & Baked Goods

Event Time 8.30am - 2pm
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 

Time Topic Speakers 
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


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