Bakery & Confectionery

Bakery and confectionery innovate around health, allergens and sustainability with technical-baking-science depth. The session covers sugar-reduction strategies maintaining sensory quality, gluten-free formulations and the protein-network challenge, plant-based egg replacers in baking, clean-label preservation replacing potassium sorbate and sodium benzoate, bakery-enzyme technology (alpha-amylase, xylanase, transglutaminase), and the cocoa-supply sustainability and child-labour challenges. Discussion addresses sourdough fermentation revival, ancient grain integration in bakery, lectin and FODMAP considerations in bread, chocolate-free chocolate alternatives (carob, cacao-free with precision fermentation), and the bakery-sustainability frameworks emerging across global supply chains.