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Healthy Baking Seminar - Agenda

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Agenda for Healthy Baking Seminar East

8:45 am - 9:30 am	Registration and Morning Refreshments		Sponsored by:

9:30 am - 10:30 am	Retain the appeal in allergen-free bakery products Speakers: Steve Peirce, President, Ribus, Heather Esposito, co-owner of Sweet Freedom Bakery Allergen-free product innovation is on a fast rise in the baking industry…but what’s next on the horizon? 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 am - 10:45 am	Morning Break and Networking at Tabletops
10:45 am - 11:45 am	“Table Talk” Round Robin Session Roundtable Topics: Modern Uses for Ancient Grains: Bob Quinn, fourth generation organic farmer, Quinn Farm and Ranch, Big Sandy, Mont. and president, Kamut International, will answer questions about the origins and uses of ancient grains in current baking applications. Quinn trademarked Kamut™, or Khorasan wheat, an ancient grain with a healthful profile. Gluten-Free Josh Skow, Canyon Bakehouse Fiber Barbara Brojack is the regional sales manager representing ADM/Matsutani, LLC in the Mid – Atlantic area. She has over 20 years experience in the food and dietary supplement industry. Barbara has a Masters degree in Chemistry from the University of Scranton and a Masters degree in Food Science from Rutgers. She is active in the local Philadelphia and Central NJ IFT Sections and has been recognized by the IFT Philadelphia Section as an Outstanding Volunteer.
11:45 am - 1:00 pm	Luncheon and Keynote Presentation David Feder, RD, National Starch , David Feder is a registered dietitian and former noted chef with a background in nutrition biochemistry. He's the director of S/F/B Communications Group, a boutique cooperative of degreed food and nutrition experts who act as independent consultants, writers and editors for industry and media. David is a contributing editor and editorial advisor for Food Processing/Wellness Foods magazines, Today's Diet & Nutrition webzine and First for Women magazine, and is the author of "The Skinny Carbs Diet" (Rodale 2010).
1:00 pm - 2:00 pm	Cleaning House: The Push Toward Clean Label Panelists: David Caine, president, Aunt Gussie's All Natural Cookies and Crackers Marilyn Stieve, Business Development Manager, Flax, Glanbia Nutritionals Perception is reality for consumers. There is no real metric for wholesomeness, and no legislation on all natural, but consumers seem to know it when they see it. But reformulating for cleaner labels is a challenge, both financially and from an R&D standpoint.
2:00 pm - 2:15 pm	Afternoon Break and Networking at Tabletops
2:15 pm - 3:15 pm	Trends in Healthy Baking Speakers: Katie Martin, Editor, Modern Baking Matt Reynolds, Editor, Baking Management Healthy Baking isn't a static thing - consumer trends come like waves, each altering the perception of baked products. Katie and Matt will relate a few of the latest trends and findings based on their own surveys and baking industry research.
3:15 pm - 3:30 pm	Recap, Review and Reload! Led by the editors of Baking Management and Modern Baking, this session will provide you with a rapid-fire recap of the key findings from the seminar that will help you reload your mind with new ideas! You will also have an opportunity to review the event and give us your evaluation survey feedback. A raffle drawing for great prizes for attendees who submit evaluation forms will also be held, so you don’t want to miss this send off!
3:30 pm	Healthy Baking Seminar Concludes

Untitled Document

Agenda for Healthy Baking Seminar East

8:45 am - 9:30 am	Registration and Morning Refreshments		Sponsored by:

9:30 am - 10:30 am	Retain the appeal in allergen-free bakery products Speakers: Steve Peirce, President, Ribus, Heather Esposito, co-owner of Sweet Freedom Bakery Allergen-free product innovation is on a fast rise in the baking industry…but what’s next on the horizon? 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 am - 10:45 am	Morning Break and Networking at Tabletops
10:45 am - 11:45 am	“Table Talk” Round Robin Session Roundtable Topics: Modern Uses for Ancient Grains: Bob Quinn, fourth generation organic farmer, Quinn Farm and Ranch, Big Sandy, Mont. and president, Kamut International, will answer questions about the origins and uses of ancient grains in current baking applications. Quinn trademarked Kamut™, or Khorasan wheat, an ancient grain with a healthful profile. Gluten-Free Josh Skow, Canyon Bakehouse Fiber Barbara Brojack is the regional sales manager representing ADM/Matsutani, LLC in the Mid – Atlantic area. She has over 20 years experience in the food and dietary supplement industry. Barbara has a Masters degree in Chemistry from the University of Scranton and a Masters degree in Food Science from Rutgers. She is active in the local Philadelphia and Central NJ IFT Sections and has been recognized by the IFT Philadelphia Section as an Outstanding Volunteer.
11:45 am - 1:00 pm	Luncheon and Keynote Presentation David Feder, RD, National Starch , David Feder is a registered dietitian and former noted chef with a background in nutrition biochemistry. He's the director of S/F/B Communications Group, a boutique cooperative of degreed food and nutrition experts who act as independent consultants, writers and editors for industry and media. David is a contributing editor and editorial advisor for Food Processing/Wellness Foods magazines, Today's Diet & Nutrition webzine and First for Women magazine, and is the author of "The Skinny Carbs Diet" (Rodale 2010).
1:00 pm - 2:00 pm	Cleaning House: The Push Toward Clean Label Panelists: David Caine, president, Aunt Gussie's All Natural Cookies and Crackers Marilyn Stieve, Business Development Manager, Flax, Glanbia Nutritionals Perception is reality for consumers. There is no real metric for wholesomeness, and no legislation on all natural, but consumers seem to know it when they see it. But reformulating for cleaner labels is a challenge, both financially and from an R&D standpoint.
2:00 pm - 2:15 pm	Afternoon Break and Networking at Tabletops
2:15 pm - 3:15 pm	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 increasing steadily. This session will explore the opportunities for using antioxidant-rich nutrients in baked products and overcoming some of the process challenges and stability issues.
3:15 pm - 3:30 pm	Recap, Review and Reload! Led by the editors of Baking Management and Modern Baking, this session will provide you with a rapid-fire recap of the key findings from the seminar that will help you reload your mind with new ideas! You will also have an opportunity to review the event and give us your evaluation survey feedback. A raffle drawing for great prizes for attendees who submit evaluation forms will also be held, so you don’t want to miss this send off!
3:30 pm	Healthy Baking Seminar Concludes

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