Simon Stevenson, pastry chef/bake shop manager, University of Massachusetts, demonstrated how to incorporate healthful ingredients into a variety of products, including biscuits.

Healthy Baking Seminar East, presented by Baking Management and Modern Baking, was held in Boston on Sept. 23, in conjunction with Natural Products Expo East. Presentation topics included trends in healthful baking; sweeteners, exploring alternatives for health; food safety in your bakery; and healthful baking for colleges and schools.

Trends in healthful baking include an emphasis on clean and simplified ingredient statements. Bakers are using more whole grains, fiber, enrichment and fortification to promote health and wellness. Gluten-free products also are on the rise.

A round robin breakout session provided attendees an opportunity to ask experts questions on various topics, including fiber, organic/natural, sweeteners, gluten-free, reducing fat content and developing clean labels with emulsifiers, whole grains and eliminating trans fats.

During the lunch session, John Foss, founder and managing director, The Chia Co., Western Australia, provided attendees with innovative nutritive solutions for baking with chia. Ancient grains, such as chia, are a strong value driver for bread as more consumers look to increase their intake of whole grain foods, Foss noted. Chia has the highest known plant-based source of omega-3s; delivers both dietary fiber and protein; and is a complete source of protein in all eight essential amino acids.

Simon Stevenson, pastry chef/bake shop manager, University of Massachusetts, presented a demonstration on healthful baking for colleges and schools. Attendees sampled Stevenson's fresh berry biscuit, whole grain cookie, apricot bar and whole grain crispy treat.

Baking Management and Modern Baking would like to thank the sponsors of Healthy Baking Seminar East: ConAgra Mills, Bay State Milling, TINE Co., The National Honey Board, The Chia Co., King Arthur Flour and Natural Products Inc.

During breaks from the educational sessions, attendess networked with other bakers and bakery suppliers.	Round robin discussions allowed attendees to separate into smaller groups to discuss topics with an expert on the subject.

Chia — nature's complete superfood

• Chia is a completely natural super seed that is grown in Australia by The Chia Co. Chia is the highest known plant-based source of omega-3 essential fatty acids. It is high in dietary fiber, protein, antioxidants, and vitamins and minerals. It also is gluten- and allergen-free. Ten grams of chia meets the Heart Foundation's daily recommendation for plant-based omega-3. Baking with chia does not alter its nutrition levels. Chia seed, nature's complete superfood, is a natural source of nutrition that is often lacking in the modern diet. Contact The Chia Co. at www.thechiaco.com/au

Use natural soy ingredients

• Natural Products Inc. offers a complete line of roasted and enzyme-active soy products made from only non-GMO or certified organic soybeans. For white pan breads, hamburger/hot dog buns, pizza dough or pastries, try the enzyme-active (EASY) chips, meal or flour. If producing cake donuts, breads or sweetgoods, use roasted (ROSY) grits, meal or flour. Extruder-expelled low fat (LOSO) soy meal and flour is ideal for breads, flatbreads, sweetgoods, low-carb bakery products, tortillas, muffins, bars and cookies. Call Natural Products Inc. at 641/236-0852. www.npisoy.com