2019 Spring and Autumn Conference Proceedings
2019 Spring Conference PowerPoint Presentations (Click on the paper title to access the PowerPoint)
100 years of Campden BRI by Gary Tucker, Head of Baking and Cereal Processing, Campden BRI.
The Requirement for Sugar Reduction in Food Products by Graham MacGregor, Professor of Cardiovascular Medicine, Wolfson Institute of Preventative Medicine and Chairman of Action on Sugar.
Bubble Structure Formation in Bread and Cakes by Martin Whitworth, Senior Scientist and Imaging Section Manager, Campden BRI.
Waste Management in Food Production by James Astor, Chairman, Regen Holdings.
What Makes a Successful Centenary Year Bakery? by Mike Holling, Sales and Marketing Director, Birds Bakery, Derby.
Beer and Lager from Waste Bread by Chris Head, Global Partnerships Manager, Toast Ale.
Clean Label: What Does It Mean for Bakers? By Mike Adams, Bakery Science Section Manager, Campden BRI.
2019 Autumn Conference PowerPoint Presentations (Click on the paper title to access the PowerPoint)
Company and Product Rebranding by Paul Baker, St Pierre Groupe. NB To access more information on the St Pierre Groupe website click on St Pierre
Bakery Market Information by Dominic Allport, Insights Director, the NPD Group.
Asda Bakery Products by Ian Cummings, Head of Bakery, Asda.
The Government’s Approach to Obesity by Samantha Montel, Registered PubliHealth Nutritionist, Team Lead, Out of Home, Public Health England (PHE).
My Decade of Deliciousness by Mike Bagshaw, Managing Director, International Taste Solutions, (ITS)
The Good, The Bad and The Ugly! by Alex Waugh, Director General, National Association of British and Irish Millers (nabim).
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