Reformulation
Reducing Fat, Sugar, and Sodium While Enhancing Nutrition
Overview
Join us for an immersive three-day course designed to equip professionals in the bakery industry with the latest strategies for reformulating commercial bakery products. This course delves into both the theoretical foundations and practical applications of reducing fat, sugar, and sodium in various baked goods. We’ll also explore how to clean up product labels and enhance the nutritional profile of your products without compromising on quality or consumer satisfaction.
What You’ll Learn
Throughout the course, you’ll gain a comprehensive understanding of the role that fats, sugars, and sodium play in bakery systems, including their interactions and how they affect the final product. We’ll address the challenges and trade-offs involved in single and multiple reformulations, ensuring you are well-prepared to make informed decisions that balance product quality, nutritional value, and cost-effectiveness.
Strategies to reduce fat, sugar and sodium in commercial bakery products.
Content
This course will cover both theoretically and practical means for reformulation of bakery products. Single and multiple reformulations such as
Reduction of
- Sugar
- Sodium
- (Saturated) Fats
Cleaning up labels:
- Remove preservatives
- Reduce or eliminate emulsifiers
- Introduce alternatives to hydrocolloids
Improving nutrition to:
- Increase fiber content
- Protein enrichment
Participants are encouraged to bring their own products that may require improvement. These products will serve as case studies during practical sessions, allowing you to apply what you’ve learned directly to your own work. This hands-on approach ensures that you leave the course with actionable solutions tailored to your specific needs.
Attending
This course is ideal for professionals in production, R&D, NPD, and applications roles within the bakery industry. Sales and marketing professionals are also welcome, as the course provides valuable insights into the processes involved in product reformulation, helping them better understand the products they market.
Duration
3 days, combing theory and practice
View Daily course program