Ahead of the must-attend virtual event Bakery Live happening this month, 21-22 February, we are pleased to announce our next speaker; Emma Davies, Technical Field Support at Ulrick & Short.
Emma has a worked at Ulrick & Short for seven years – first starting in R&D developing new ingredients & concepts, and then moving into Field Technical Support working closely with Customers on site in order to design and develop bespoke technical solutions, particularly within bakery.
Emma also has previous experience with dry mixes and beverage concepts. Emma has a BSc and MSc in Food Science giving her a great overview of the scientific grounding in functional ingredients & how they work in end applications. In her own time Emma enjoys baking brownies/cakes and long walks in the mountains!
The reformulation of baked goods to reduce fat, sugar and salt will be looked at from a number of different angles at Bakery Live; including consumer behaviours driving this trend, HFSS regulation and the Nutri-Score, as well as the technical challenges involved in removing or reducing key ingredients.
In her session at Bakery Live, Emma will provide an overview of food and beverage health legislation in the UK, as well as discussing how HFSS legislation impacts on the bakery industry and where their HFSS calculator to determine a product’s ‘score’ fits in.
Join 1000+ attendees from 83 countries in attending Bakery Live, the dedicated online platform for providing the latest insights and market trends for the global bakery industry.
To make sure you don’t miss out on Emma’s session, register here.
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Media contact
Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: [email protected]
