Discover how the ketogenic diet is revolutionising industrial bakery production. Fatma Boukid explores the technical challenges of scaling keto baked goods from artisanal to mass production, including innovative ingredient substitutions, formulation strategies and process re-engineering. Learn about replacing traditional flour and sugar with nut flours and non-nutritive sweeteners, managing dough rheology, extending shelf life and navigating complex regulatory landscapes across global markets.

The bread aisle is evolving. As consumers reassess their relationship with staple foods, manufacturers face a pressing question: how do you remain relevant when 13% of your customer base has stopped buying your core product altogether?

Where heritage meets innovation: explore how AI-powered hygiene, plant-based egg alternatives and smart wastewater solutions are transforming modern bakeries.