Nowadays consumers are looking for baked goods which offer more than just perfect appeal. The two very important values they are sensible to are eating pleasure and wellness. In baking terms, this can be achieved through a superior mastering of texture and higher nutritional values. The first aim of this Innovation & Nutrition Summit 2009 is to take a deep look at how texture parameters including taste and shelf-life can positively influence consumers’ perception of baked goods and reinforce their loyalty. Our specialists will present to you Puratos’ latest innovations in texture optimization of breads and cakes. The other aim of the Innovation & Nutrition Summit 2009 is to analyze the latest nutritional solutions developed by our team of researchers which not only offer your consumers a high degree of nutrition added value but also great taste in breads and cakes.