Webinar

The future of sugar in baking: market Insights, sensory science and how you can use them to stay competitive.

On-demand

How is the evolving sugar market shaping the baking industry? What are consumers prioritizing in an era of rising costs? And how can your business stay ahead while maintaining quality and profitability?

 

Join us for an exclusive webinar designed specifically for professionals in the baking industry. We’ll reveal the latest market trends and proprietary consumer insights related to the use of sugar in baking. Gain a deeper understanding of sensory preferences, how to build recipes for success, and learn how cost fluctuations are affecting the industry, all backed by cutting-edge data and analysis.

 

What we'll cover:

·        Sugar market insights: Explore how global sugar price volatility impacts the baking sector and what the future holds.

·        Consumer behavior trends: Unpack consumer priorities, from affordability to product quality, and how these influence purchasing decisions.

·        Practical solutions for staying competitive: Learn how to reduce recipe costs while maintaining quality, with actionable strategies and industry insights.

Don't miss this opportunity to gain valuable insights into consumer behavior and learn actionable strategies to thrive in a cost-pressured market while ensuring your baked goods meet consumer expectations.

 

Who should attend: 

This webinar is designed for business developers, product managers, and marketing leaders working in the baking industries globally.

Nikolaj Metz Jansen

Nikolaj Metz Jansen works as Business Development Manager. His main role is to help bring new innovations to the baking industry.

Alberthe Carstensen

Alberthe Carstensen works as Global Marketing Associate. Alberthe has been a key pillar in collecting and understanding consumer and industry insights within the global baking industry.

Henrik Lundkvist

Henrik Lundkvist works as Science Manager in applied research. Henrik is an expert in all things baking biosultions and how to easiest bring new innovations to life within the baking industry.