May 21, 2005 – Jupiter Room, Challenger Hall, IMPACT Muang Thong Thani:
Ms. Rattana Yooberg, a researcher from the Food Materials Research Team, Advanced Polymer Technology Research Group at the National Metal and Materials Technology Center (MTEC), represented by NSTDA, was the organization’s representative at the event. She delivered a presentation titled “Allergen-free Bread: A Deep Dive into the Development of Gluten-, Dairy-, and Egg-Free Bread for the Food Allergy Market.” This talk was part of the Food Focus Thailand Roadmap 2025: Bakery & Pastry Edition, organized by B Media Focus (Thailand) Co., Ltd., a media platform dedicated to providing up-to-date information in the food and beverage industry. Aimed at empowering food industry professionals, the event focused on boosting competitiveness and unlocking new business opportunities, especially within the bakery segment.
The session aimed to advance knowledge on the production of safe foods for niche consumer groups, while supporting Thai entrepreneurs in developing health-focused products aligned with contemporary market trends. The presentation covered key topics such as:
- Research and development of allergen-free bakery products, including selecting alternative ingredients to produce bread free from common allergens without compromising taste or texture.
- Techniques for refining allergen-free formulations to faithfully reproduce the texture of traditional bread, using principles of food science and safe alternative ingredients.
- Experience- and case-based insights into successful allergen-free bread products tailored for individuals with food allergies, from formulation to market readiness.
These topics have garnered considerable interest across the food and bakery sectors, driven by the growing emphasis on health-conscious consumer behavior and the rising prevalence of food allergies in today’s market.
Thanks for the details and photos from: Food Focus Thailand