The Healthy Baking Seminar, hosted by Modern Baking and Baking Management magazines, will be held in Boston on Oct. 13. The event is held in conjunction with Natural Products Expo East, Oct. 13-16.
The one-day seminar features a variety of industry experts speaking about the latest trends in the healthful baking market, covering topics from gluten-free to fiber to “greening” your bakery.
The day will begin with a panel discussion on how to develop and market gluten-free bakery products. Holly Beach, owner, Silly Yak Bakery, Madison, Wis.; Melinda Dennis, nutrition coordinator/Celiac Center, Beth Israel Deaconess Medical Center, Boston; and Jules Shepard, owner, Jules Gluten-free, Columbia, Md., will discuss the challenges of producing gluten-free bakery items as well as the rewards from successful marketing of the products to both gluten-intolerant and mainstream consumers, many of whom view gluten-free options as more healthful.
Rajen Mehta, director/fiber applications, SunOpta Ingredients Group, Boston, will discuss how to leverage the functional characteristics of fibers to improve the flavor and quality of bakery products while making them more healthful. The nation’s obesity epidemic and strong consumer interest in healthful foods make items containing fiber one of the fastest-growing food categories.
Lowering the amount of sodium in foods also has become a concern for consumers. Sodium is not a primary ingredient in bakery foods, but it plays a key functional role.Mariano Gascon, vice president/R&D, Wixon, St. Francis, Wis., will talk about how differing levels of sodium affect the handling of bread dough and the flavor of the end product.
Many bakers also are looking to make their bakeries more environmentally friendly, a subject that is of increasing interest to consumers. FullBloom Baking Co., Newark, Calif., recently received platinum LEED certification for its new facility after four years of planning and implementation of LEED requirements. Owner Karen Trilevsky will discuss the bakery’s process for certification and what elements other bakeries can adopt to “green” their facilities. FullBloom Baking Co. also recently was named Baking Management’s Innovative Bakery of the Year for its implementation of green baking practices.
The Healthy Baking Seminar also will include a series of round robin discussions where an industry expert will lead question-and-answer sessions on a variety of topics, including antioxidants, egg/dairy replacements, clean labels, green packaging, reduced calorie, whole/ancient grains, sweetener alternatives and trans fats.
The lunch program will feature an interactive presentation examining the opportunities in the global gluten-free market. For more information about attending the Healthy Baking Seminar, visit www.bakingconferences.com.
