Interaction key at well-attended HBS
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Attendees weren’t shy about asking questions and establishing a dialogue with experts at the recent Healthy Baking Seminar West. The event, hosted by Baking Management and Modern Baking, was held March 10 in Anaheim, Calif., in conjunction with Natural Products Expo West. The seminar brought together industry experts, dieticians, R&D leaders and bakers to interact and discuss new ideas, challenges and trends in healthful baking. The next Healthy Baking Seminar will be held Sept. 21, 2011 in Baltimore, alongside Natural Products Expo East.
Lynn Senecal, RD, CDE, regional clinical manager-West, Animas Corp., explains celiac disease and the dietary changes it necessitates.
Joni Huffman, director of business development, ConAgra Foods, converses with attendees about gluten-free flour options.
Patrick O’Brien, marketing specialist, explains some of National Starch’s fat reduction tools.
BakeMark provided attendees with snacks made with its whole grain donut mixes and no-sugar-added crème cake mixes.
Breakout round robin sessions, like this one on alternative grains, allowed attendees to customize their experience by focusing on topics of particular interest.
National Starch sponsored lunch and a session on what could be the next big trend in healthy baking: resistant starch. David Feder, RD, led the session.
Attendees had plenty of questions for all of the session leaders and presenters.
Craig Ponsford, master baker and board chairman, Bread Bakers’ Guild of America, demonstrated whole grain formulation trouble-shooting techniques.
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