Healthy and sustainable innovations in bakery: from science to shelf

Healthier and more sustainable bakery products are no longer a “nice to have” — they are becoming requirements. But anyone who has tried to cut sugar, fat, or salt knows how quickly taste, texture, and processability can suffer. At the same time, the pressure to add more protein and fiber, and to work with sustainable raw materials, is only increasing.

In this session, Rimmer Woudstra, Principal Consultant at Woudstra Food Solutions, will share what science tells us about these challenges and, more importantly, how this can be translated into practice. Without giving away recipes, the talk will highlight real examples of how bakeries are already reformulating successfully, what pitfalls to avoid, and where the biggest opportunities lie.

If you’re a business owner, product developer or R&D manager looking for practical ways to make your portfolio healthier and more future proof, this session will give you a clear picture of what’s possible — and how Woudstra Food Solutions can help you get there.