CONSUMER TRENDS |
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| 10:05 |
Understanding the impact of changing consumer trends and
application of biotechnology to meet consumer demands and increase
category expansion of bakery products |
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- Quantifying the potential market size for bakery products in India to maximise the revenue opportunities available
- Evaluating global consumer patterns in the bakery segment and understanding how these compare with the Indian scenario and their potential impact on domestic tastes
- Breaking down Indian consumer preferences for bakery products and translating these into lucrative new product development for bakery
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Identifying emerging opportunities in traditional Indian bakery including khari and rusk
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Determining the most appropriate marketing channels and formulating effective strategies to promote low-margin bakery products
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Suchitra Tripathy,
Senior Application Scientist
Novozymes South Asia
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SHELF LIFE |
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| 10:40 |
Applying the latest most cost-effective techniques in formulation and product development to maximise the shelf-life of bakery products and increase the potential for exports |
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- Identifying the latest developments in ingredients and evaluating their effectiveness in maximising the shelf-life of bakery products
- Identifying the latest developments in ingredients and evaluating their effectiveness in maximising the shelf-life of bakery products
- Determining the optimal shelf-life period to enable exports and maintain product quality standards
- Comparing the effectiveness of ingredient innovation with alternative techniques in achieving an extended shelf-life for bakery products
- Carrying out a cost-benefit analysis to establish the optimal investment in shelf-life solutions
; Determining the optimal shelf-life period to enable exports and maintain product quality standards
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Pankaj Agarwal,
Head Operations
Britannia |
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P Krishnakumar,
Senior General Manager
Modern Food Division, Hindustan Unilever
and
Executive Committee
All India Bread Manufacturers' Association (AIBMA) |
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| 11:15 |
Morning refreshments and networking |
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FOOD SAFETY |
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| 11:35 |
Applying advanced food safety techniques to improve the safety and
hygiene standards of the bakery manufacturing unit and ensure the
development of consistently high quality products |
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Establishing how Indian consumer tastes are evolving with regards to the texture of bakery goods to align product development with these changing requirements
- Evaluating the effectiveness of emerging ingredients and additives in maintaining the texture of bakery products
- Assessing various techniques in the production process designed to enhance the texture within bakery foods
- Determining ways to effectively modify texture whilst maintaining the integrity of the product offering
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KN Shashikanth,
Head Corporate Quality Assurance
Britannia Industries |
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| 12:10 |
This panel discussion will highlight some of the most critical
challenges faced by the bakery industry.This is the perfect opportunity
for delegates to bring their live challenges to the table, and benefit
from the combined experiences and know-how of the panel leaders
as well as fellow delegates. Come armed with your most challenging
questions and leave with a toolkit of practical implementable solutions. |
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Ramesh Mago,
MD Kitty Industries
and
President
All India Bread Manufacturers’ Association (AIBMA) |
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Pankaj Agarwal,
Head Operations
Britannia Industries |
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P Krishnakumar,
Senior General Manager, Modern Food Division
Hindustan Unilever
and
Executive Committee
All India Bread
Manufacturers’ Association (AIBMA) |
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