Modern Baking and Baking Management will host Healthy Baking Seminar East (HBS), Sept. 21 in Baltimore. The seminar is held in conjunction with Natural Products Expo East, Sept. 21-24.
Attendees will learn the latest trends affecting the healthful baking marketplace from a variety of industry experts. Several opportunities to network with fellow bakers and suppliers will be available throughout the day-long seminar. In addition to the educational presentations, HBS will feature break-out sessions on a variety of topics for bakers to discuss problems they are facing in small groups of experts and their peers.
For more information about attending HBS, visit www.bakingconferences.com. Or visit www.expoeast.com to learn more about the Natural Products Expo.
HBS Schedule
7:45 a.m. – 8:30 a.m.
Registration
8:30 a.m. – 9:30 a.m.
The Trials and Tribulations of Antioxidants
Consumers are paying more attention than ever before to the health benefits of the foods they eat, and the demand for foods that offer health benefits above and beyond the basics is steadily increasing. This session will explore the opportunities for using antioxidant-rich nutrients in baked products and overcoming some of the process challenges and stability issues.
9:30 a.m. – 10:30 a.m.
Retain the Appeal in Allergen-free Bakery Products
Allergen-free product innovation is on a fast rise in the baking industry…but what’s next? Get insights, tips and ideas from expert bakers who have mastered the art of delivering “craveable” baked products that their customers can trust and love.
10:30 a.m. – 10:45 a.m.
Morning Break and Networking at Tabletops
10:45 a.m. – 11:45 a.m.
“Table Talk” Round Robin Session
Topics: Sodium reduction, ancient grains, omega-3, gluten-free, marketing whole grains and probiotics
11:45 a.m. – 1 p.m.
Luncheon and Keynote Presentation
1 p.m. - 2 p.m.
Best Practices in Developing and Marketing Clean Label Baked Products
Can clean label products give bakers a competitive edge? Natural and organic ingredients, such as real fruit pieces, fruit juices, nuts, seeds and whole grains, can help a product stand out for its health benefits for consumers. Learn industry best practices for clean label baked products and how bakers can stand out among competitors in their marketing efforts.
2 p.m. – 2:15 p.m.
Afternoon Break and Networking at Tabletops
2:15 pm - 3:15 pm
Sweet Success: Baking with Alternative Sweeteners
Maple syrup, brown rice syrup, date sugar, dried cane sugar, sorghum...more options than ever are used to provide great tasting baked products that satisfy the low-sugar lifestyle that is becoming more prevelant among consumers. This session will reveal innovative ways to replace sugar and enhance flavor and health benefits of your baked products, as well as overcoming functional challenges in formula development.
