Grain for Good: Natural Ingredients for a Fitter Future

first_imgIf you have a stake in the future of the bakery industry, and need market and technical insights on natural ingredients, this webinar is a must.As the bread and bakery markets fragment, the challenges for bakers grow. So do the opportunities. This is your chance to hear more.As a technician, product development or procurement manager, you’ll be interested in all the developments in whole grains, sprouted grain and malted grain, and in cereal as a whole.We’ll be looking at nutritional content and health benefits as well as taste, texture, colour and performance. This webinar is all about added value – and a fitter future for your company as well as for consumers of your brands!Start Date: 30 September 2014 Start Time: 2pm GMTDuration: 60 minutesCompany summary:Founded in the 1880s, Edme combines a rich company history with strong values, a belief in natural, wholesome ingredients and a focus on innovation and new product development. We are located in picturesque Mistley in Essex on the banks of the River Stour, and are a renowned ingredient producer serving the bakery and other food industries in Britain and beyond.Speakers:Richard FordSenior Food Analyst, MintelRichard joined the Mintel UK food and drink team having previously spent six years at The Grocer, writing news, analysis and features. As Deputy Fresh Foods Editor, he helped to write and produce the magazine’s annual Dairymen supplement, develop the ’How to Build a Brand’ one day conference, and relaunch The World’s 50 Best Grocers special feature.James SmithSales & Marketing Director, Edme15 years’ experience of selling and marketing the benefits of malted and unmalted cereals into a variety of markets. Chairman of the European Malt Products Manufacturers’ Association. Smith’s wide appreciation of the challenges currently faced in the market is complemented by his extensive knowledge of what cereal products can offer.Simon WoosterTechnical Director, EdmeInvolved in the technical aspects of food malt and cereal processing for over 20 years, with particular focus on bakery applications. His own background in technical baking provides an insight into formulation challenges and opportunities using grain based ingredients. In addition to the day job, he runs his own mill in Suffolk.Moderator:Martyn LeekEditor, British BakerA journalist for 17 years, before British Baker, Martyn worked on other William Reed Business Media titles such as Meat Trades Journal and M&C Report, the influential journal and e-newsletter service for the pub and restaurant trade. A food journalist for the past three years, Martyn has judged competitions for pies, bread and cake. He has also appeared on TV and radio.Brought to you by:last_img read more