 |
Bakery Products and Cereals: Are They Worth Their Salt?
Bakery Products and Cereals contribute to a large part of our daily salt intake. This has serious health implications. On the other hand salt has important sensory and technological benefits. As the topic of salt reduction is a matter of large debate in the cereal processing and baking industry, a symposium focused specific devoted to this sector is desperately needed to inform the academic and industrial R&D professionals and to structure the debate.Cereals&Europe is organizing a two-day symposium, "Salt Reduction in Bakery Products and Cereals," on March 22nd and 23rd, in the European Bakery Innovation Centre, Papendrecht, the Netherlands. Keynote speakers Gordon Polson (UK Federation of Bakers), Marian Geleijnse (Wageningen University), Elke Arendt (University College Dublin, Peter Köhler (Technical University Munich), Hanneke Veldhuis (DSM), Rob Hamer (Top Institute Food and Nutrition), Peter Weegels (European Bakery Innovation Centre) and others will discuss technological and nutritional aspects of salt reduction. Submission of papers and subscription are open.
For further information, please visit www.cerealsandeurope.net