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Thursday 19 November |
SPEAKER &
COMPANY |
| 1 |
Natural shelf life extension of
tortillas & Natural antioxidants |
George
Polychronopoulos, Polypan Group SA |
| 2 |
Bakery Market Trends |
Julian Mellentin -
New Nutrition Business |
| 3 |
Improving tortillas according to your
needs with enzymes |
Paulien Seltenpool
from DSM |
| 4 |
Gum & Stabilisers applications in
Tortillas |
Linda Bellekom-Allen
- Cybercolloids |
| 5 |
Predicting tortilla quality from dough |
Dr. Cristina Rossell – CSIC |
| 6 |
Solving the
challenges of working with specialty tortilla formulations like clean label,
organic, gluten free and pulse flour tortillas. |
Bill Zimmerman, AB Mauri |
| 7 |
Innovations in Fats & Oils |
Chris Van Rooijen
& Kristy Arendse, BUNGE |
| 8 |
Maximizing Longevity of Tortilla Belts |
Paul Moore &
Clive Langhorn - Taconic |
| 9 |
Flour property considerations between
EU & USA producing tortillas |
Raul Vega - Tortillas
La Carreta, Mexico |
| 10 |
"Ask The Experts" panel |
Bright, Rosell, Vega |
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Friday 20 November |
SPEAKER & COMPANY |
| 11 |
Day 1 Wrap up & Questions |
Mercè Piñol |
| 12 |
Plant based proteins for Tortilla
innovation |
Guy Manor, Innovopro |
| 13 |
European Market Update Presentation |
Nemanja Cobanov,
Tortilla Mexicana |
| 14 |
Maximizing Shelf Life in Gluten-Free
Tortillas |
Nic Franciosi and
Emmeline Commun, DUPONT |
| 15 |
Labour savings through increased
automation |
Emily Napolitan |
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