Trends in Healthful Baking

Producing better-for-you baked products is the fastest growing niche in the baking industry today. From diabetic concerns to the desire to eat more healthfully, consumers are looking to bakery manufacturers for options. Find out what's proving successful for bakeries in this niche and what your customers may be asking about next.

Speakers: Steve Peirce, president, RIBUS Paula Frank, chief editor, Baking Management

Food Safety in Your Bakery

Providing your customers with safe and healthful products, i.e. products that do not contain contaminants or food-borne illness, is tantamount to a bakery's success. Whether you manufacture special dietary products and need to worry about cross-contamination or worry about an ingredient recall (such as the peanut scare earlier this year), this session will discuss how to avoid contamination from a multitude of sources, and how to handle the situation should you confront a contaminants issue.

Speaker: Jim Wagner, director of supply chain food safety & quality, The Steritech Group

Sugars & Sweeteners: Exploring Alternatives for Health

Whether you're looking to sweeten your baked products more naturally or need a sugar replacement, new sugar and sweetener technology continues to emerge. Explore some of the latest options and debate about sugars and sweeteners in baked products.

Speaker: Scott Florence, president & C.E.O., Hill & Valley

Demonstration Session: Healthful Baking for Colleges and Schools

Tailoring your healthful bakery products for children and young adults can be a challenge. The bake shop manager/pastry chef from a major university shares formulation tips and techniques as well as insight about baking for schools and institutions.

Speaker: Simon Stevenson, pastry chef/bake shop manager, University of Massachusetts

Round Robin Breakout Session: Meet With Technical Baking Experts

Industry experts will hold court at tables around the room where you can ask questions. Pick a table and fire away. Every 20 minutes, a bell will ring, and it's time to move to another discussion.

Table topics:

Fiber - moderated by Rajen S. Mehta, Ph. D., director, fiber applications, SunOpta Ingredients Group

Organic/Natural - moderated by Karen Trilevsky, C.E.O./founder, FullBloom Baking Co.

Super Fruits/Healthful Inclusions
Trans-free Oils
Gluten-Free/Allergens
Probiotics
(Speakers and content subject to change without notice.)