Let’s talk gluten-free at the Conferences Café!
European Baker magazine will share points of view from different perspectives in the industry, in the seminar, “A 360º panorama: the evolution of gluten-free bakery”, held at the Conferences Café during Europain 2016, in Paris.
The seminar will analyze the challenges and opportunities of gluten-free bakery production and consumption, bringing a complete perspective of the trend development on February 6 (between 12.00 – 13.30).
A 360º panorama: the evolution of gluten-free bakery
The 90-minute gluten-free trend analysis will highlight the pros and cons of gluten-free bakery production and consumption: a complete perspective of the trend development – consumers’ views, production requirements, nutrition analysis.
European Baker will share points of view from different perspectives in the industry, with a presentation from each of our guest speakers followed by a Q&A and a combined discussion panel. Representatives of the key sectors in the market segment are invited to provide insights and participate, from ingredient producers, equipment/solution providers, researchers, bakers and nutrition specialists.
Save the date: the seminar is starting 12pm, on Saturday, February 6, at the Conferences Café – Europain, Paris-Nord Villepinte (Feb. 5-9, 2016)
New in 2016 –The Conferences Café
The industrial bakery and pastry sector is changing rapidly and is faced with increasingly complex issues. Exhibitors and partners will have an opportunity to take part in convivial roundtables and debates on topical issues in the Bakery Viennoiserie Pastry (BVP) sector, addressing in particular: product trends and processes, legal requirements, and import-export issues.
The Conferences Café will feature roundtables and debates on some of the industry’s hottest topics. These will include a conference hosted by European Baker on the impact of the demand for gluten-free products (passing trend or real evolution?) and investments in industrial equipment The presentations will offer a 360º panorama on the evolution of gluten-free baking. The challenges and opportunities of gluten-free bakery production and consumption will be analyzed, in a complete perspective of the trend’s development and will include consumer views, production requirements and nutrition analysis.
Europain will soon return with new creative concepts and features at the Paris-Nord Villepinte venue, from February 5-9, 2016.
The main challenges that bakers face will be addressed at Europain, with a focus on diversity and renewal, savoir-faire and sales know-how.
The Conferences Café – about the agenda:
Ø A conference delivered in English by ‘European Baker’ magazine on the impact of the demand for gluten-free products
Ø A presentation by the ‘Federation of Bakery’s Company’ (FEB) of a new survey on bread purchases and consumption behavior in France
Ø A conference organized by ‘Process Alimentaire’ on solutions, ingredients and technologies available to produce ‘soft’ products
Ø And many more. See you there!
Addressing challenges
Solutions analyzed in Paris will include the diversification of product and service offerings in terms of bakery catering (lunch, tea, brunch, café, etc.), renewing bread product ranges (premium offerings, gluten-free, varied sizes and shapes, special editions); developing sales know-how (attractive arrangements, training of sales personnel, new merchandising tools or digital marketing); and new services designed to attract clients (online ordering, deliveries, etc.).
Email us to attend the seminar at catalina.mihu@mediatrade.ro!