Cereal Products and Health seminar

Roquette is sharing its expertise in the creation of products that are both tasty and healthy with a seminar on Cereal Products and Health to be held in Nantes, France, on 6 April 2006.

The baked-goods industry has to face up to the challenge posed by recent consumer demands for better-balanced products. Roquette’s Cereal Products and Health seminar is recognition of the urgency of this challenge. This seminar (to be held in French) is chiefly intended for biscuit, cake and bread manufacturers.

Topics to be covered by the seminar:

The problem of obesity - official recommendations from the WHO, the PNNS (French National Program for Nutrition and Health) and the AFSSA (French Agency for Food Safety and Health), plus information on consumer expectations.

• Biscuits, pastries and cakes - ideas for manufacturing products that are both tasty and healthy, including:

Baked goods with reduced sugar content.
Cereal bars that provide slow-release (low-GI) energy.
Rolls, yellow doughs with reduced fat content.

• Bread recipes with increased nutritional content:

French bread and high-fibre sandwich loaves.
Bread that reduces the urge to snack.

During the seminar, you will be able to sample many baked products made with Nutriose® and Maltisorb® and consider by yourself the quality of our products.

If you would like to take part in the Cereal Products and Health seminar, contact us by telephone: Stéphanie Delobelle on +33 (0)3 21 63 90 41 or via e-mail: stephanie.delobelle@roquette.com

MALTISORB^® maltitol: The taste without the sugar!
Maltisorb®, a crystallized maltitol manufactured and marketed by Roquette, is a bulk-sweetening agent that may be used alone or in combination with other ingredients in the production of reduced-sugar and sugar-free foods. www.maltitol-maltisorb.roquette.com

NUTRIOSE^®  Soluble fibre: Taste or health? Bridge the gap!
Nutriose^® is the name given to a range of soluble fibres manufactured and marketed by Roquette. These easy-to-use and extremely well-tolerated fibres are most often used in connection with sugars reduction, fibre enrichment and the formulation of extended energy release products. www.nutriose.com