360 Panel: Bakery of Tomorrow – Adapting to New Technologies
Session Schedule
1:30pm: New Technology
1:40pm: Digital Transformation for the Bakery of Today
1:50pm: Presentation TBA
Session Schedule
1:30pm: New Technology
1:40pm: Digital Transformation for the Bakery of Today
1:50pm: Presentation TBA
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:
Presenter
Songwei Wu, Innophos, Inc.