Webinars

From the comfort of your own office, ASB invites you to join us for year-round continuing education.  Whether you are just starting in the industry or a long-time professional, our webinars have something for everyone! See below for our upcoming live webinars, or check out our On-Demand Webinars to watch past recordings covering topics such as ingredient functionality, scaling commercial bakeries, workforce issues and sustainability.

More Live Webinars Coming Soon!

Note: Webinars are always free for ASB members. Not a member? Get a digital membership for $99/year here!

Allergen Labeling for Foods in the US

October 14, 2026
11:00 AM EST / 8:00 AM PST

Food allergen labeling requirements continue to evolve, making it essential for bakery professionals to understand not only which allergens must be declared, but also how those declarations should appear on a label. In this session, Elaine Meloan of AIB International will provide a practical overview of allergen labeling requirements for foods sold in the United States. Attendees will review the history and fundamentals of allergen labeling, examine examples of different disclosure methods, and explore how recent regulatory changes have affected the list of major food allergens.

The webinar will also cover the impact of the FASTER Act and recent 2025 allergen guidance, including changes affecting tree nuts and the way milk and egg allergens are defined. Designed for bakery professionals working in regulatory, quality, R&D, product development, and operations, this session will help attendees strengthen their understanding of current allergen labeling expectations and identify areas where label reviews may be needed.

At the end of this webinar, you will be able to:

• Identify the major food allergens that require disclosure in the United States
• Recognize acceptable methods for declaring allergens on food labels
• Explain how the FASTER Act changed U.S. allergen labeling requirements
• Understand recent changes affecting tree nut, milk, and egg allergen declarations
• Identify areas of a product label that may require closer review for allergen compliance

SPEAKER

Elaine Meloan
Manager of Food Labeling, AIB International

Elaine Meloan is Manager of Food Labeling at AIB International, where she oversees services related to U.S. and Canadian food labeling. She and her team develop and review nutrition information, ingredient statements, allergen disclosures, and finished label graphics, while also providing regulatory guidance and training to food manufacturers. Elaine joined AIB in 1985 and has more than 30 years of experience working with food labeling regulations. She holds a degree in Food Science and Industry from Kansas State University and is a member of the American Bakers Association’s Food Technical Regulatory Affairs Committee.

From Certificate of Analysis (COA) to Crumb: Connecting Flour Data to Baking Performance

This Webinar Covers:

• Interpreting key flour measurements commonly found on a Certificate of Analysis
• Connecting COA data to absorption, mixing, gas retention, and crumb characteristics
• Understanding the limitations of individual COA values when evaluating flour behavior
• Using a practical troubleshooting framework for when bakery performance shifts

SPEAKER

Carter Wands
Technical Sales and ITC Manager, Miller Milling Company

Resistant Starch in Baking: From Metabolic Science to Practical Application

This Webinar Covers:

• What resistant starch is and distinguish among its major types
• How resistant starch type can affect product and positioning decisions
• Practical formulation considerations, including inclusion level and water absorption
• Opportunities for fiber, prebiotic, and metabolic-health messaging with appropriate regulatory review

SPEAKER

Rhonda Scott Witwer
Executive Director, Resistant Starch Research

Protein & Fiber: Unlocking the Future of Functional Bakery

This Webinar Covers:

• Protein quality, nutritional requirements, and consumer relevance
• Product development opportunities driven by protein and fiber trends
• Considerations for nutrition and on-pack claims
• Approaches for incorporating protein and fiber into bakery applications while maintaining consumer appeal

SPEAKER

Zhixin Wang, Ph.D.
Upstream Research Manager – North America, Puratos

PART OF LEAVENING MINI-SERIES

Basics of Chemical Leaveners

This Webinar Covers:

• Components of a baking powder/chemical leavening systems
• The different options of chemical leavening systems
• Neutralization value (what it means and why it is important)
• Important factors when using chemical leavening systems

SPEAKER

E.B. Russell
Senior Sales Manager, Lesaffre

PART OF LEAVENING MINI-SERIES

Yeast Functionality in Bakery Production

This Webinar Covers: 

• Understanding how yeast drives fermentation, gas production, and flavor development in baked goods
• Identifying the key factors that influence yeast activity, including temperature, pH, oxygen, and dough ingredients
• Comparing different forms of baker’s yeast, carbohydrate sources, and their impact on fermentation performance
• Applying best practices for yeast handling, storage, and troubleshooting to maintain activity and consistency

SPEAKER

Paul Bright
Sr. Principal Scientist – Innovation, AB Mauri NA

BAKING EDUCATION WEBINAR SERIES

Closing the Fiber Gap: Precision Testing for Modern Dietary Trends in Baking

This Webinar Covers:

• How the “fiber gap” is driving innovation in modern bakery formulations
• Navigating regulatory requirements for added fibers and nutrient content claims
• Modern analytical methods such as AOAC 2017.16 and 2022.01
• Selecting the right testing approach for fibers like resistant starch, inulin, and emerging oligosaccharides

SPEAKER

Andy Komarek
Founder & President, ANKOM Technology

BAKING EDUCATION WEBINAR SERIES

Beyond DATEM: Enzyme Solutions for Clean Label Baking

This Webinar Covers:  

• Strategies for eliminating DATEM in recipe-specific formulations 
• Key functional differences between lipases, and why they matter
• Tips to optimize your formulations
• How enzymatic alternatives can reduce your dependence on emulsifiers and support you in meeting consumer demands

SPEAKER

Tom Gibbons
Senior Scientist, Novonesis

COFFEE BREAK WEBINAR SERIES

Flavor Fundamentals

Sponsored by MANE

This Webinar Covers:

• How core flavor principles apply specifically to bakery applications
• Best practices for incorporating flavors to improve product outcomes
• Common mistakes to avoid when working with flavors in baked goods
• Insight to strengthen your flavor expertise

SPEAKERS

Brett Pullins
Senior Flavorist, MANE

Haim Grinspan
Senior Applications Scientist, MANE

BakingTECH: Know Before You Go

This Webinar Covers:

• Navigating the event with clarity and confidence
• Discovering what’s new and what’s worth prioritizing
• Understanding the flow, logistics, and overall experience
• Knowing where to find support, resources, and connection

BAKING EDUCATION WEBINAR SERIES

Devitalized Sourdoughs: Functional Benefits Without the Fermentation

This Webinar Covers:

• How devitalized sourdoughs are produced and how they differ from traditional starters
• The functional benefits of dried sourdoughs in dough handling, proofing, and texture
• Tips for dosage and application across product types—from breads and rolls to sweet doughs
• How to use sourdough profiles to create distinctive, high-quality baked goods with longer shelf life
• Opportunities to reduce complexity while improving consistency in your bakery

SPEAKER

Christophe Gaumet, C.M.B. & Bakery Technologist-ADB
Technical Sales Manager for Industrial Bakeries at Eurogerm-KB Ingredients

BAKING EDUCATION WEBINAR SERIES

Strengthening the Future of Baking: Connecting with Students & Graduates

This Webinar Covers:

• Current opportunities for recruiting to the baking industry.
• Building authentic connections with schools and student groups.
• Creating entry-level opportunities that lead to long-term careers.
• Showcasing modern, inclusive, and tech-driven workplaces that appeal to Gen Z job seekers.

SPEAKER

Nicole Gallace
Talent Solutions Manager, FoodGrads

Navigating the Ultra-processed Foods Conversation: Science, Policy & Opportunity

This Webinar Covers:

• The latest scientific findings on ultra-processed foods and health outcomes
• How the baking industry can contribute to evidence-based solutions that support nutrition and public health
• Opportunities to engage with evidence-based solutions that support both consumers and innovation

SPEAKERS

Rick Mattes, MPH, PhD, RD
Distinguished Professor of Nutrition Science, Purdue University

Steve Lindemann, PhD
Associate Professor, Department of Food Science, Purdue University

Fuel the Future of Snacking: Unlock the Next Generation of Nutrition Bars

Sponsored by Roquette

This Webinar Covers:

• How to optimize satiety and energy with advanced plant-based proteins
• New flavor and texture layering techniques that enhance indulgence and functionality
• Real-world concepts and prototypes you can build on — fast
• Inspiration and practical insight to power your next launch

SPEAKERS

Lisa Drawer 
Customer Marketing Leader, North America | Roquette

Krithika Shamsunder
Technical Developer, Bakery and Confectionery | Roquette

Egg Replacement Strategies in Baking

This webinar covers:

• An overview of the different egg formats used in baking and their functionality, including fresh, frozen, and dry.
• Strategies and ingredient options for replacing eggs across a variety of products.
• Current trends and practical considerations in egg substitution.
• Application examples.

SPEAKER

Alex Peña
Director of Product Development & Technical Services, Bellarise

The Consumer Conundrum: Grain Foods on Today’s Plates

Sponsored by Grain Foods Research Institute 

This webinar covers:

• How today’s consumers view grain foods and what drives their purchasing decisions.
• The gap between industry perceptions and consumer expectations around health, convenience, and lifestyle.
• How consumer insights can reframe grain foods as essential, nutritious staples for modern households.
• Innovation opportunities that meet consumers where they are—delivering “more” and “better” in both well-being and everyday eating.

SPEAKERS

Erin Ball
Executive Director, Grain Foods Foundation

Lorraine Hale, BS, MA
Grain Foods Foundation

Utilizing Experimental Design in Product Development

This webinar covers:

• What DoE is and how to integrate DoE into product development.
• How Experimental Design (DoE) can be applied to evaluate alternative ingredients, egg replacers, and enhancing shelf life with a focus on texture, structure, and sensory performance.
• Methods of analyses to collect data for analysis in the DoE.
• How to interpret experimental data to identify optimal ingredient combinations that maintain product quality while meeting cost, nutritional, or production goals.

SPEAKER

Carlana Rodriguez
Applications Scientist, Grain Processing Corporation

Certified for Clean: Elevating Food Safety Through Hygienic Equipment Design

Sponsored by BEAG

This webinar covers:

• A deep dive into hygienic equipment design and certification
• The ANSI/ASB Z50.2 standard and its impact on bakery equipment design and food safety compliance.
• Key benefits of BEAG certification and how it aligns with FDA, BRC, SQF, and IFS food safety frameworks.
• The step-by-step process to certify equipment, including the role of the Internal Equipment Evaluator.

SPEAKERS

Jon Anderson
Managing Consultant, BEAG

Sarah Day
Director of Education, ASB

Baking with Ancient Grains of the Great Plains

This webinar covers: 

• Insights into the history and regional significance of ancient grains
• Understanding of their flavor profiles, nutritional value, and functionality in baking
• Practical examples of how to work with these grains in commercial and artisan settings
• Step-by-step look at how these grains behave in doughs, batters, and finished products

SPEAKER

Rachel L. Carson
Food Scientist, Northern Crops Institute

Breaking Into Automation: Baking’s Roadmap to Optimized Efficiency, Higher Profits & Scalable Growth

Sponsored by Harpak-ULMA

This webinar covers:

• Why Automation is Critical: Understand how labor shortages and rising costs are driving the need for automation in bakery operations.
• Scalable Automation Solutions: Explore practical approaches to integrating automation across packaging lines, from case packing to full-line systems.
• Vision Inspection Technology: Learn how advanced tools like ULMA Vision and Neural Vision are replacing manual quality checks.
• ROI and Productivity Gains: Discover how bakeries are achieving up to a 22% productivity boost with automation—and seeing ROI in less than two years.

SPEAKERS

Josh Becker
Bakery/Confection Segment Manager, Harpak-ULMA Packaging

John Weddleton
Automation Product Manager, Harpak-ULMA Packaging

Innovations in Gluten-Free Baking: Grains, Formulations & Emerging Ingredients

This webinar is a collaboration with the Institute of Food Technologists (IFT) and the American Society of Baking (ASB).

This webinar covers:

• Understand the unique properties of gluten-free flours and how they behave in different baked goods.
• Learn how to use amaranth, quinoa, millet, sorghum, and other grains to enhance texture, flavor, and nutrition in gluten-free products.
• Gain practical formulation techniques for gluten-free pan bread, pizza crust, and biscotti to improve structure and consistency.
• Explore real-world applications from industry experts, including process adjustments for commercial-scale production.

SPEAKERS

Amrita Ray, PhD
Milling Specialist, Northern Crops Institute

George Chookazian
Retired Baker

Richard J. Coppedge, Jr., CMB
Professor—Baking and Pastry Arts, The Culinary Institute of America

High Protein in Baked Goods: Science, Benefits, & Challenges

A collaboration with Institute of Food Technologists (IFT) and the American Society of Baking (ASB).

This webinar covers:

• Protein Claims & Regulations – Learn what qualifies a baked good as “high in protein” under FDA guidelines and how PDCAAS plays a role.
• Ingredient Functionality – Understand how several commonly used plant proteins impact hydration, emulsification, and product texture.
• Formulation Strategies – Explore how to blend plant proteins to create a complete amino acid profile while maintaining dough structure and machinability.
• Market Trends & Consumer Demand – Discover how protein-fortified baked goods align with clean-label and better-for-you trends.

SPEAKERS

Dr. Runnan (Grace) Li
Research Analyst, University of Kentucky

Susanne Stoeger-Moore
Chief Technical, R&D, & Quality & Officer, Nature’s Ingredients

5 Things to Improve Efficiency in Industrial Bakeries

Sponsored by Vantage Food

This webinar covers:

• The automation sweet spot: Where technology meets ROI. When to scale?
• Production scheduling secrets that slash downtime.
• Production efficiency tips & tricks that reduce waste.
• Staff training techniques that stick. Staff training trends and forward-looking techniques to mitigate turnover.
• Quality control methods that deliver consistency every time.

SPEAKERS

Laura Williams
Applications and Technology Manager | Vantage Food

Yannick Gil
Marketing Manager | Vantage Food

Drew Pope
VP of Business Development | Vantage Food

Bakery Enzymes 101

This webinar covers:

• Dissecting the Wheat Kernel: Gain a deeper understanding of wheat’s components—endosperm, bran, and germ—and their unique compositions.
  
• Enzyme Functionality in Baking: Learn how enzymes like amylase, protease, lipase, and xylanase enhance bread formulation, from increasing volume to improving softness, freshness, and crumb structure.
  
• Scientific Insights for Practical Application: Explore how enzymes modify flour’s structural components to create innovative bakery products.

SPEAKER

Chef Alex Peña
Founder, Baking Evolution: School of Baking | Director of Product Development & Technical Services, Bellarise

Mastering Whole Grains: Blending Science, Art, and Practical Solutions for Bakers

This webinar covers:

• The benefits of whole grains, including the nutritional features and some of the functional differences that can affect doughs
• Options for formulating with whole grains and for conveying the benefits of whole grains to consumers
• Techniques like pre-soaking, adjusting fermentation times, and other techniques can improve texture and flavor
• Knowledge and skills to overcome common challenges in making whole grain bakery products

SPEAKERS

Richard Charpentier
Certified Master Baker & CEO/Founder of Baking Innovation

Elizabeth Arndt, PhD
CIO & Lead Scientist, Baking Innovation

Transitioning an Industrial Sponge & Dough to Straight Dough

This webinar covers:

• Types of sponges and sourdoughs, and their purposes
• Pros and cons of using preferments
• Challenges associated with switching to a straight dough process
• Necessary equipment and processing adjustments required for a successful transition

SPEAKERS

Brian Chang
R&D Manager Sourdough & Grains, Puratos

Martin Chiappetta
Sr. Application Specialist, Puratos

Why Damaged Starch is a Must Parameter in Flour Specifications for Bakers

This webinar covers:

• What damaged starch is and how does it occur
• Why we measure starch damage
• The importance of damaged starch from the baker’s point of view
• The effects of damaged starch on fermentation and a variety of baked goods

SPEAKER

Dr. M. Hikmet Boyacioglu
Application Engineer, KPM

Monitoring Flour Quality to Reduce Waste in Bread Production

This webinar covers:

• The specific attributes of wheat flour
• What makes wheat flour variable at the mill 
• What to look for in your flour specifications 
• How to control your flour quality 

SPEAKER

Dr. Lin Carson
Founder, BAKERpedia

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