As part of our services to businesses in support of innovation (SSI), we collaborated with the Centre de référence en agriculture et agroalimentaire du Québec (CRAAQ) to offer food processors themed days to learn about alternatives to gluten. Amélie Charest, Nicoletta Foti, and Élodie Boonefaes will lead these workshops.

Several dates are available for a winter period in Quebec City, but will also be repeated this summer in Montreal. 3 themes are available:

• Crumbly pasta
• Beaten pasta
• Leavened pasta

More information :

Gluten-free, wheat-free, no-compromise workshops offer food processors and processors interaction with passionate professionals and experts to learn more about gluten-free alternatives. Guided by seasoned chefs, participants will be able to create high nutritional value gluten-free products for sale.

More details on programming and registration : https://lnkd.in/gRjUD7Pi