Alternatives in ingredients to meet a clean label
Sonia Maria Broglio, Develop Consultoria, Brazil

Are you ready for the future
Denis Leleu, Couplet Sugars, Belgium

Challenges in Jaffa cakes production: raw material quality and process parameters ( experiential )
Bojan Tomić, Jaffa DOO Crvenka, Serbia

Checking in crackers
Annelyse Bartolo, Consolidated Biscuit Co. Ltd, Malta

Designing and building biscuit, cookie and cracker baking ovens
Iain Davidson, Baker Pacific Ltd., Hong Kong

EU Regulations impacting cereal/cereal products
Alice Tempel Costa, Caobisco, Belgium

How the manufacture of biscuits moulds and cutters in terms of innovation have been affected by customers’ needs and trends
Franca Luppi, Errebi Technology , Italy

Managing and structuring R&D and PD areas to support Innovation process
Roberto Manuel Pineda Tamez, Biscuit, Crackers Consultant Ex PepsiCo R&D Sr. Director, Mexico

Nutritional improvement driven by consumer’s needs in fine bakery
Maria Padurean, Kerry Inc., Romania

Oil and fat solutions for cookies and biscuits
Alberto Rosado, AAK AB, Belgium

Preservation of product : Methodology for the leak measurement and integrity control in order to optimize breathability of packages
Jean-Philippe Guillot, Anéolia, France

Protein Enrichment in Biscuits
Christian Jonassen, Arla Foods Ingredients, Denmark

Selection and Evaluation of Rice Flours for Gluten-Free Cookies
Grégory Véricel, CHOPIN Technologies, France

The influence of biscuit market trends on development and innovation in the packaging industry
Daniel Bossel, Bosch Packaging Technology, Switzerland

Tunnel oven belt issues
Peter Otten, STEINHAUS GmbH, Germany