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Dr. Morgaine Gaye is a Food Futurologist, who forecasts trends and enables companies to develop what we will all be eating in the coming years.

Morgaine’s keynote talks cover food trends in a humorous, authentic and visually engaging way. By combining this with the use of recognizable real-world examples, Morgaine makes her complicated research into bite-sized takeaways from which her audience can benefit.

Dr. Morgaine Gaye works with all well-known global food brands from Mondalez, Diagio and Coke to Nestle, Mars and Unilever and she manages product development and ideation sessions with their global teams and innovation chefs.

The ideas Morgaine looks at, with the teams, are up to 10 years in advance and they involve mouth feel perception, packaging and consumer drivers.

Although Morgaine primarily work for food brands, she also consults to many technology brands who have an involvement in high end tech such as Panasonic, Siemens, Samsung, DeLonghi, Braun, BMW and Airbus.

Presenter
Dr. Morgaine Gaye, Food Futurologist

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2:00 pm – 2:15 pm: PDC Winner Presentation, Chairman Thank You
2:15 pm – 3:00 pm: Closing Keynote Address – Dr. Morgaine Gaye, Food Futurologist

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There is no doubt that dough fermentation is utmost important in bread production effecting processing parameters and the end-product quality.  Fermentation not only aims to produce of carbon dioxide from fermentable sugars to aerate the dough but also assists in the ripening or mellowing of the gluten structure of the dough.  When the loaf is in the oven, the gluten is in such a condition that it lets even expansion and retention of the gases in the dough matrix.   The reactions taking place during the fermentation also contributes to flavor development.

However, optimum fermentation time is a crucial parameter required to be determined to achieve the desired volume and bread structure and to get the whole process under the control.  Although the significance of fermentation time is widely known, it is, nevertheless, mostly determined by experience through subjective observations on dough properties instead of utilizing objective methods or instruments.  On the other hand, there are currently available instruments providing valuable information for the bakers to measure the dough development, gas production, and gas retention to determine optimum fermentation time as well as to monitor effects of different yeast types and improvers.

Learning Objectives:

1. Measure dough characteristics during fermentation.
2. Determine the optimum fermentation time.
3. Monitor effects of different types of yeast and additives as well as formulations on dough development, gas production and retention during fermentation.

Presenter
Dr. M. Hikmet Boyacioglu
KPM Analytics

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There is a growing market for foods containing probiotic bacteria, and a wide variety of probiotic strains are now being added to an array of food products. Heat and shelf-stable probiotics are increasingly gaining attention in processed food industry to manufacture functional and traditional foods with probiotics. Major drivers for this growth include an increasing awareness of the importance of digestive health, use of alternatives to drugs for side effect-free health and growing interest in immunity, health & wellness from the global pandemic. Antibiotics are a common treatment for gastrointestinal ailments but can confer antibiotic resistance and unintended elimination of the gastrointestinal microbiome or narrowing of its microbial diversity. Probiotics offer a promising option for treating gastrointestinal ailments like diarrhea, irritable bowel syndrome, and Crohn’s disease, without spreading antibiotic resistance. Probiotics are live microorganisms which can provide a health benefit when consumed in adequate amounts. Probiotics can help balance bacteria in the gut, promote a healthy digestive system, and strengthen the immune system.

Learning Objectives:

1. Understand the drivers of growth for probiotics, the role of probiotics in gut health and other health benefits, and how they work
2. Identify major types and common probiotics including Bacillus coagulans LSBC
3. Learn how to select and incorporate probiotics into baked goods

Presenters
Sophia Leung, Enzyme Innovation

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In November 2022, the FDA will finalize the proposed rule for enhanced traceability recordkeeping. Companies will be required to capture additional information about the products they make, move, or buy. What does this mean for your company and how can you prepare for the proposal? Section 204 of the Food Safety Modernization Act instructs the FDA to develop additional recordkeeping requirements for certain foods. At the core of this proposal is a requirement for those who manufacture, process, pack or hold foods on the Food Traceability List to establish and maintain records with enhanced traceability data. Learn how you can enable your company through the digitization and capture of data required for this proposed rule. Understand how GS1 Standards can enable full chain traceability and hear how companies are using standards today to realize this vision. This work cannot be done in a silo – learn how a standards- based approach will enable you, and your trading partners to collect and share this information.

Learning Objectives:

1. Understanding what data your company is responsible for collecting
2. Determining your role in the supply chain
3. Evaluating your products and ingredients on the FDA’s Food Traceability List (FTL)

Presenter
Julie McGill
FoodLogiQ

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Now more than ever, consumers are concerned about their health and wellness and they look to food & beverages, including the bakery category, as a core part of their efforts to increase overall wellbeing.

Building on existing technologies like added fiber and protein, new concepts such as fruit and vegetable powders can add a difference that sets your bakery products apart in a crowded space.  Flavor and textural modulators can also increase the potency of fiber and protein without affecting sensory attributes of your finished products.

But how do all these features work together? How can bakers successfully incorporate additional ingredients to improve the product’s health perception and nutritional profile while still delighting customers? This session will uncover strategies for formulation and production success in a market where health and wellness is sure to thrive for years to come.

Learning Objectives:

1. Understand health-driven market trends in baked goods.
2. Identify new ingredients their brands can use in formulations that promote health.
3. Navigate formulation challenges in order to deliver differentiated products that meet market needs.

Presenter
Guilley Guilfoyle
IFF

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Every bakery has their own unique processes and products, but do we ever stop to think how the characteristics of those end products are shaped, literally and figuratively, by the process itself?  Let’s take this discussion about the impact of each piece of dough makeup equipment to the next level.  How and where in the forming process is energy imparted into the dough and what does that dough development translate to in a finished product?

Using case studies from bakeries around the world, we are able to show that many of the characteristics of an end product, both the desirable and undesirable, are a derivative of the energy imparted into the dough in the forming process.  In this discussion, we will specifically analyze energy imparted by the mixing and dividing processes.  We will also look at the impacts of mixing to time vs. mixing to energy and how Industry4.0 can help bakers capture data on energy inputs and analyze its impacts in their own bakeries to achieve increased energy efficiencies and potential savings.

Learning Objectives:

1. Understand the importance of dough development and the various ways in which energy is imparted into dough.
2. View dough development as a continuous function of energy throughout the mixing and forming process, and understand the cumulative effect that will have on the final product.
3. Have a greater understanding of the difference between mixing to time vs. mixing to energy.

Presenters
Andrew McIlwrick
Baker Perkins

Steve Philpott
Baker Perkins

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Customers are becoming more and more interested in better food quality in terms of taste but also nutritional value and functionality. Consequently, the demand for great bread is definitively growing.

However, the baking industry is now facing a new challenge: A shortage in skilled bakers or even, generally said, just employee shortage.

To answer the growing demand for high quality breads, bakeries must accept the challenge to automate their production process wherever is possible.

While the baking process has remained the same for many centuries, the bakers have now access to an array of new technologies to facilitate and/or automate bread production.

The baking equipment market has many options to offer. Only a good understanding of the baking process and the proper handling of the dough to respect its integrity will lead to a successful automation. Bakers will then produce efficiently and consistently high-quality products within optimum food safety conditions.

After this presentation, the participants will be able to:

• Understand the philosophy of a smart equipment selection:
  • The equipment must adapt to the dough and not the opposite.
• Understand the critical quality control points to respect to maintain products quality while automating.
• Understand the possible options of automation available for each step of the process.
• Select the right equipment according to the type of dough and breads.
• Look into the future of baking relying more on technical knowledge associated with the right automation, and less on human power.

Presenter
Didier Rosada, Red Brick Consulting