On the scene: Healthy Baking Seminar

The Healthy Baking Seminar, held March 11 in Anaheim, Calif., in conjunction with Natural Products Expo West, identified hot topics in better-for-you baked products–including whole and ancient grains, gluten-free options and natural sweeteners–and presented new ideas for health-driven bakery products.

April Helliwell, business development manager, The Chia Co., discussed converging global consumer trends affecting the bakery market.

April Helliwell, business development manager, The Chia Co., discussed converging global consumer trends affecting the bakery market.
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April Helliwell, business development manager, The Chia Co., discussed converging global consumer trends affecting the bakery market.Erin Bailey, vice president, San Francisco Baking Institute, introduced Michel Suas, president and founder, San Francisco Baking Institute, who demonstrated methods for working with whole and ancient grains.Suas provided a comparison between traditional flours and alternative grain flours, charting their individual attributes, applications and functions.Jules Shepard, founder of Jules Gluten Free, addressed the recent spike in glutenfree product launches.(From left) Larry Blagg, senior vice president, California Raisin Marketing Board; Ania Catalano, chef and author of Baking with Agave Nectar; and Kirk Rossberg, owner, Torrance Bakery, discussed natural sweetener options for bakery products.
Rajen Mehta, Ph.D. (right center), director of fiber applications, SunOpta Ingredients, hosted a well-attended break out session on incorporating fiber.Dr. Radhakrishna Pocha (left), founder and owner of Pocha & Associates Consulting, led a session on formulating with alternative oils and palm oil.

For the first time ever, the Healthy Baking Seminar, which has for years assembled industry experts on everything under the wide-reaching umbrella that is healthful baking, is now available on video.  Watch now to learn new healthful baking ideas and tips from the 2011 Healthy Baking Seminar.
 



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