Photo Gallery: On the scene: Healthy Baking Seminar

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April Helliwell, business development manager, The Chia Co., discussed converging global consumer trends affecting the bakery market.
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Erin Bailey, vice president, San Francisco Baking Institute, introduced Michel Suas, president and founder, San Francisco Baking Institute, who demonstrated methods for working with whole and ancient grains.
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Suas provided a comparison between traditional flours and alternative grain flours, charting their individual attributes, applications and functions.
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Jules Shepard, founder of Jules Gluten Free, addressed the recent spike in glutenfree product launches.
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(From left) Larry Blagg, senior vice president, California Raisin Marketing Board; Ania Catalano, chef and author of Baking with Agave Nectar; and Kirk Rossberg, owner, Torrance Bakery, discussed natural sweetener options for bakery products.
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Rajen Mehta, Ph.D. (right center), director of fiber applications, SunOpta Ingredients, hosted a well-attended break out session on incorporating fiber.
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