It is paramount that bakers stay innovative in order to stay relevant to today’s consumers. The future is all about gaining insight to the trends influencing consumer shopping behaviors and turning that insight into quick-turn-around innovations. Bakers are looking for ideas and ingredient solutions to get creative and be the go-to-product for every snack and meal, have it be at home, in transit, at the desk or eating out. Many are taking the “something for everyone in the household approach” to innovation, which includes adding options such as gluten-free, low-carb and high-protein to the product mix.

Learning Objectives

1. Explore the use of new ingredients in the marketplace that will entice their target consumer.
2. Identify new approaches to marketing their products in order to grow customer base.
3. Brainstorm on how to stay ahead of the trends for future growth.

Session Information
360 Panel: Today’s Consumer
Wednesday, March 1, 2023
1:30pm – 2:15pm

Presenter
Donna Berry, Dairy & Food Communications, Inc.

Individuals with industry innovation and entrepreneurial spirit will be recognized and inducted into the Baking Hall of Fame, joining 97 past inductees, on Wednesday, March 1. Please join us in celebrating their contributions to the baking industry during this special luncheon.

American Society of Baking is dedicated to protecting and preserving the amazing history of the Baking Industry yesterday, today, tomorrow, and always.  Inductees into the Baking Hall of Fame are recognized for their achievements in organizational growth and development, equipment design and innovation, advancements in ingredient technology and processing or in a service related to the commercial baking industry.

Consumers’ dietary habits continue to trend towards healthy, sustainable choices such as those that include plant-based protein. To boost holistic health and prevent illness, consumers are paying closer attention to the ingredients and the health claims of the food they consume. According to Innova Market Insights, bakery products with plant based and premium/indulgent claims grew 54% between 2017 and 2021. These high-protein plant-based claims in turn drive new product development opportunities (and challenges) for the food industry and the bakery segment in particular. The introduction of non-functional proteins to boost the protein content can interfere with the structure and texture of the baked product. These added proteins often have different solubility, water holding capacity, and hydration rates creating a challenge for formulators. Developing formulations that result in products with desirable texture, consistency, and airiness that meet consumers’ expectations is key for the successful introduction of the baked product. This presentation is focused on leveraging our leavening technology to improve the volume and texture of finished products fortified with plant protein.

Learning Objectives:

1. Explain the baking challenges created when fortifying with additional proteins.
2. Provide an overview of our innovative leavening technology solutions used in baked goods fortified with plantbased protein.
3. Provide an example of a leavening system that improves texture in specific formulation.

Presenter
Songwei Wu, Innophos, Inc.