The 8th Annual Lallemand Innovations Seminar will feature a discussion on the health benefits of “Processed Foods”. Connie M. Weaver of Purdue University will offer her insight on the “History of enrichment and fortification,” while Victor Fulgoni III of Nutrition Impact will focus on the “Contribution of processed foods to meeting Dietary Reference Intakes in the baking industry. “ After the presentation, the speakers will be joined by Lee Sanders, senior vice-president of government relations and public affairs for the American Bakers Association for a panel discussion. Laurie Gorton of Baking & Snack magazine will conclude with “Developments in the North American baking market.”
The seminar will be held on Saturday, March 3, at the Downtown Chicago Marriott from 1:30 p.m. to 5:00 p.m. For more information or to register for the event, please email: firstname.lastname@example.org.
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