September 25, 2021

Elevate your next innovation with Coatings & Fillings

Elevate your next innovation with Coatings & Fillings
Join us on March 25, – 10:00 EST/15:00 GMT/16:00 CET

More than ever, consumers are looking for treats that overwhelm all their senses with exciting colors, delightful flavors, surprising textures, as well as products that fit in their healthy lifestyle. Coatings & fillings are key ingredients for innovations to satisfy those needs.
Click here for free registration to the webinar and:
·         Learn all about the latest trends in the Confectionery, Bakery & Pastry, and Ice Cream segments provided by Innova Market Insights and presented by Gaynor Selby at FoodIngredientsFirst.com.
·         Meet Joël Perriard, Chef Chocolatier at Barry Callebaut, and get inspired by his creative craftsmanship for your next innovation.
·         Follow Xavier Geenens, R&D Product Expert Compounds and Fillings, and learn how Barry Callebaut can support you technically.

Joël Perriard

Speaker
Joël Perriard
Chef ChocolatierBarry Callebaut
Joel Perriard trained as a confectioner in the atelier of Wodey-Suchard in Switzerland Neuchâtel, following which he gained experience as a pastry chef in various restaurants. In 2010, he and his wife ran a Hacienda, a boutique hotel in Ecuador. He worked then at the Mesa restaurant in Zurich (awarded two Michelin stars and 18 Gault-Millau points). Joel Perriard joined the Chocolate Academy in Zurich in 2012 as a Technical and Export Adviser and became later the new Head of the Chocolate Academy three years later. Today he is a Chef Chocolatier for the Barry Callebaut Group.

Xavier Geenens

Speaker
Xavier Geenens
R&D Product Expert Manager Compounds and FillingsBarry Callebaut
Xavier started his professional career at Barry Callebaut in 1991 as a Process Engineer, where he learned all the facets of cocoa and chocolate processing technologies. Seeking new challenges, he later joined a famous Belgian biscuit company to become R&D Project Manager where product development and improvement was one of his key objectives. He spent the following 10 years working for an oils & fats producer where he developed a full range of cocoa fillings and coatings. In 2016, Xavier decided to return to Barry Callebaut to become the EMEA Product Experts Manager Coatings & Fillings and Chocolates, leading a team of experts bringing innovative solutions to the market.

Gaynor Selby

Moderator
Gaynor Selby
Editor, CNS Media
Gaynor is an Editor of FoodIngredientsFirst.com, working in print and digital publishing for 20+ years, specializing in food and nutrition since 2012. She has a wealth of industry contacts, writes on a variety of subjects and has built up an extensive back catalog of articles and features across all CNS media platforms.

Related articles

Award-winning pastry chef, Claire Heitzler

Alain Ducasse protégé Claire Heitzler reveals the ingredients for the perfect festive dessert

Award-winning pastry chef, Claire Heitzler, former Park Hyatt Dubai pastry chef, and European cream devotee, gives a step-by-step guide to creating the perfect Pavlova this festive season. CNIEL – National Interprofessional Center for the Dairy Economy, the umbrella organization for the dairy industry, and the European Union have partnered with one of the world’s foremost

Naturally sweeter approach to reducing sugar in food and beverages

Concern over sugar intake and interest in sugar reduction is driving an increasingly sophisticated approach to sweetening food and beverages with a focus on three parallel areas: natural sweeteners, less sweetening and no sweetness. Innova Market Insights’ latest Ingredient Insider report analyzes trends in sugar reduction and the use of sweeteners in food and beverages.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: