Lorraine Niba, National Starch Food Innovation, presents information on nutrition.

The Amercian Pie Council (APC) held its annual Pie Industry Seminar in Orlando last month to coincide with the 2008 Great American Pie Festival and the APC/Crisco^® National Pie Championships.

The seminar was presented by AIB International and BEMA (Baking Industry Suppliers Association). The two-day seminar covered an array of topics from trends to product development and nutritional issues to processing techniques, such as freezing technology.

One particular ingredient topic presented by Harold Kazier, Loders Croklaan, Channohon, Ill., focused on the defining characteristics between palm oils and palm kernel fats. Kazier described the functionality characteristics of fat in pie dough, and ways in which blends made with palm oil offer viable solutions for the more traditional shortenings that contain hydrogenated fats.

Attendees concluded the seminar by attending the pie reception and awards ceremony for the commercial pie division, which was part of the APC/Crisco National Pie Championships.