2020 glasses graphic_website_session

Breakout 6: Clean Label

Session Chairs: Linda Dunning, DuPont Nutrition & Health; Jill Stang, DuPont Nutrition & Health

Session Schedule


2020 glasses graphic_website_session

Clean Label – Mythbusting Edition

Consumer research continues to indicate that a majority of consumers are looking for ingredient lists that are simple and understandable. Many food manufacturers are working to make products with cleaner, simpler ingredients as a response to consumer desire for transparency in the foods they eat. As ingredient lists are made shorter and simpler, often functional ingredients may need to be removed. Finding alternatives is often challenging. How many ingredients are on your label? How many do you need to make a good quality product? These are key questions to ask yourself. While consumers don’t want long confusing ingredient legends, they still want high quality, convenient foods that have a fair shelf-life. Many hurdles and pitfalls can occur as bakers look to clean up labels.

Learning Objectives

  1. Contrast consumer perceptions and industry viewpoints related to cleaner label products as well as labeling regulations such as organic and natural
  2. Show solutions for replacing functional ingredients with clean label alternatives & describe results in performance, volume, appearance and shelf-life
  3. Describe production and processing hurdles and pitfalls to avoid when switching to “cleaner” labels

Nicole Rees, AB Mauri North America

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Bring the Indulgence

A gooey brownie, a moist chocolate cake, the flavor of melting chocolate in a toll house cookie, all scream indulgent treat.  The current nostalgia trend, as well as seasonal and limited edition products, lend themselves to building indulgence into your formulations.   Inclusions, bake stable centers, decorations, and an array of chocolate ingredients will upscale your concepts at minimal cost.  Join us as we present some trends information, and show you simple ways to create indulgence in your products, while bridging label and health questions. 

Eric Schmoyer, Barry Callebaut

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Spouse/Guest Event at Eataly Chicago: Hands-On Cooking Class – Pasta Making

Join us as the Chef of La Scuola showcases the true art of fresh pastamaking, demonstrating how to make and shape some of Eataly’s favorite fresh pastas. Guests will then get to try their hand at rolling out the dough and forming their own shapes (think Farfalle, Cavatelli, Tagliatelle, Pappardelle, and Garganelli). In this hands-on class, guests will make their own dough, experience a fresh pastamaking and cooking demonstration by our scuola chef, receive a wine pairing with the demonstrated pasta dish, and shape their own pasta.

Lunch will be included – featuring pasta dishes

Date: Tuesday, March 3, 2020
Time: 9:30 am – 1:15 pm
Location: Eataly Chicago

9:30 am: Meet @ ASB Registration Desk
9:45 am: Depart Hilton
10:00 am: Arrive @ Eataly
10:00 am – 10:30 am: Participants explore Eataly on own
10:30 am – 12:30 pm: Hands on cooking class/with Lunch
12:30 pm – 1:00 pm: Participants explore Eataly
1:00 pm: Depart Eataly
1:15 pm: Arrive at Hilton

2020 glasses graphic_website_session

General Session: Outside the ASB Breadbox

9:15 am: Welcome, RAF Award Presentation, Annual Business Meeting
9:30 am: Flour Food Safety, James Mcarthy, North American Millers’ Association
10:05 am: Serving the Industry, Whitney AtkinsInternational Dairy Deli Bakery Association
10:40 am: Bring the Indulgence, Eric Schmoyer, Barry Callebaut

2020 glasses graphic_website_session

Michael Gleason

Michael Gleason

Michael Gleason currently leads the Sourdough and Grains category for Puratos USA. Michael is responsible for product strategy as well as the commercializing and launching of new Sourdough and Grain technologies in the bakery market.

He joined Puratos in 2014 as Market Intelligence Manager and in 2017 his passion for baking lead him to the role of Product Manager for the Sourdough and Grains category.

Previously, Michael worked in NIH funded sensory research at the Monnell Chemical Senses Center in Philadelphia while completing his M.S. in Food Science at Drexel University.

The Future of Bread and The Biodiversity of Sourdough
Tuesday, March 3, 2020
12:55 pm – 1:30 pm
Breakout 6: Clean Label