From Tradition to Innovation: the frozen that promotes sustainability.

This DFC proposes to explore the potential of freezing in the production of bakery products, highlighting the importance of investing in research and development through a fruitful synergy between companies and scientific research in the field of food innovation. The innovation represented by “frozen” not only guarantees food quality and safety, but also offers a unique opportunity to democratize access to high-quality bakery or dessert products. Through a rapid chilling process, it is possible to preserve the organoleptic characteristics of the products, ensuring an authentic and safe culinary experience for consumers. Collaboration between science and technology is crucial to address the challenges of the food market in the bakery sector and to encourage the adoption of innovative and sustainable practices. Our speakers will discuss the great synergy between sustainability, R&D and industry in order to meet the ever-growing needs of consumers by offering products that seek to keep culinary tradition alive and offer new and tasty alternatives to it.