Download the First Article of our Whitepaper Series on Gluten-free

Following our extensive preparations for a seminar we are organizing at Europain, we will be publishing weekly a series of our materials on gluten-free. For all our seminar attendees, we will prepare a special booklet so do not hesitate to join us in Paris, on February 6.

The first article introducing our new whitepaper series is now available to download: “The challenges associated with developing bakery products for the free-from sector”, by Dr Charles Speirs, Baking Science Manager, Campden BRI.

The whitepaper section will contain a series of valuable articles, being developed in cooperation with industry experts, research companies and based on different sources of market analyses data. Initially published in our print publications – European Baker, Asia Pacific Baker and Biscuit World – the articles are grouped into whitepaper collections by theme, to serve as a specialty resource on key industry topics.

We invite you to bookmark our whitepapers collection page and come back here for updates every Thursday.

We decided to start our whitepaper series with the topic of gluten-free, in correlation with our seminar “A 360º panorama: the evolution of gluten-free bakery”, held at the Conferences Café during Europain 2016, Paris, on February 6 (between 12.00- 13.30).