The ever-intensifying consumer interest in better-for-you breads can stump even the savviest producer. How can bakers reformulate existing products, and craft on-target recipes for new items to meet the constantly evolving needs and interests of today’s shoppers? Makers of loaves, buns, rolls, and other items have to fit the BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.

Attendees will hear in-depth information on a number of matters impacting the market, including:

• Formulation challenges
• Reasons for reformulation
• Obstacles associated with altering recipes
• Clean-label concerns
• Advice for reformulation

Sponsored by: