Arla Presents Natural Evolution in Bakery
Under the heading "Natural evolution in bakery", the presentation will include the most recent results from the Arla Foods Ingredients test bakery. These confirm the ability of dairy proteins to maintain the appealing, freshly-baked quality of cakes right through shelf life.
13/02/09 Arla Foods Ingredients will present the latest developments in dairy proteins at the 2009 International Bakery and Biscuit Convention in Warsaw, Poland, from 17-19 February.
Bakery business development manager Felipe Guevara will give delegates from the global bakery industry an insight into how dairy proteins can meet market demands for value creation, cost reduction and improved nutritional profiles.
Under the heading "Natural evolution in bakery", the presentation will include the most recent results from the Arla Foods Ingredients test bakery. These confirm the ability of dairy proteins to maintain the appealing, freshly-baked quality of cakes right through shelf life.
The convention is organised by three magazines in collaboration: European Bakery, Asia-Pacific Baker and Biscuit World. This year the emphasis is on international and business development.
