Isabel Trogh to Explore Faba Bean Reformulation at World Bakers Summit 2026
Dr Isabel Trogh, Customer Technical Support Manager at BENEO, will join the Future-proof Innovation session at World Bakers Summit 2026, bringing an ingredient and application perspective on plant-based, protein-rich and gluten-free bakery reformulation.
World Bakers Summit will take place on September 15–17, 2026, at the Radisson Blu Hotel in Bucharest, bringing together bakery manufacturers, retailers, hospitality operators, ingredient suppliers and technology providers from across Central and Eastern Europe.
Trogh’s presentation, “Future-proof baking with faba bean ingredients: Enabling plant-based, protein-rich and gluten-free reformulation,” will focus on how bakery manufacturers can use faba bean ingredients to respond to changing consumer expectations while addressing practical formulation requirements.
Consumer interest in products that combine nutritional benefits with plant-based positioning is creating new opportunities for bakery manufacturers, but reformulation also brings technical challenges. Ingredients increasingly need to contribute not only to the nutritional profile of a product, but also to its functionality and processing performance.
Trogh will examine the use of BENEO’s faba bean protein concentrate and starch-rich flour in applications including bread, soft baked goods and biscuits. According to BENEO, the ingredients are gluten-free and suitable for clean-label formulations, while also offering opportunities for protein enrichment.
Egg replacement will be another practical area covered during the presentation. BENEO positions its faba bean protein concentrate as a solution for partial or total egg replacement in certain bakery applications, providing manufacturers with an additional formulation option while potentially reducing dependence on egg supply.
The session will therefore look at faba bean ingredients not simply from a nutritional perspective, but as tools that can support product development across several growing bakery segments, including plant-based, protein-enriched and gluten-free products.
Trogh’s presentation forms part of the Summit’s Future-proof Innovation programme, which will bring together ingredient and technology specialists to examine how bakery businesses can respond to changing product, production and operational requirements.
World Bakers Summit takes place on September 15–17, 2026, at the Radisson Blu Hotel in Bucharest. Registration, the latest agenda and information about confirmed speakers are available at worldbakerssummit.com.
Organized by World Bakers, powered by European Baker & Biscuit and World Bakers Digital, and supported by Progresiv, Trends HRB and Frozen Food Europe, the event is also backed by an expanding group of industry partners, including Grupo Bimbo as Main Partner; Pakmaya, Lantmännen Unibake and Puratos as Platinum Partners; Nutella as Gold Partner; 5 to go as Coffee Partner; AD Production as Solutions Partner; the Polish Investment and Trade Agency, the Hellenic Romanian Bilateral Chamber of Commerce and the Council of Slovak Exporters as Community Partners; and Arta Albă and All Retail as Media Partners.
