Innovations in bakery technology

What possibilities are there for reinventing classic bread? In view of the constantly growing interest of consumers in new products, many manufacturers are asking themselves this question. In order to stay ahead of the large number of competitors, these products must not only be innovative, they must also meet the qualitative and economic requirements. In addition to an attractive appearance, manufacturers should also continually identify new trends and develop them as unique selling points. The current trends include, for example, health benefits from ingredients and an extended shelf life. In addition, the choice of raw materials and their processing can be decisive for who can secure a place in the bread section. The session answers numerous questions on all aspects of innovative product development. 

15:30-15:40 Opening and Chair

Armin Juncker, Verband Deutscher Großbäckereien e.V., Dusseldorf, Germany  

15:40-16:05 DLG-Innovation Award „Young Ideas“ 2021: Tolerability of wheat – what are the influencing factors and how can it be improved?

Dr. Lisa-Maria Call, BOKU University of Natural Resources and Life Science, Vienna, Austria

16:05-16:30 New processes for plant based protein sources for bakeries

Josef Robert, Fraunhofer Institut UMSICHT, Oberhausen, Germany

16:30-16:55 Extruded insect flour for baking bread

Felix Ellwanger, Karlsruhe Institute of Technology (KIT), Deutschland Germany

16:55-17:20 Edible innovations from the biodiversity of nature

Michael Gusko, GoodMills Group GmbH, Vienna, Austria

17:20-17:30 Summary and closing

Armin Juncker, Verband Deutscher Großbäckereien e.V., Dusseldorf, Germany