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.
Note: Webinars are always free for ASB members. Not a member? Get a digital membership for $99/year here!
BAKING EDUCATION WEBINAR SERIES
Beyond DATEM: Enzyme Solutions for Clean Label Baking
March 11, 2026
11:00 AM EST / 8:00 AM PST
As the baking industry navigates rising demand for clean label products, DATEM is increasingly under scrutiny from both consumers and retailers. The pressure is on for industrial bakeries to find effective, high-performing alternatives, without compromising dough strength, texture, or shelf life.
In this technical session, Tom Gibbons of Novonesis will explore how enzymes, specifically lipases, can serve as practical replacements for DATEM across a variety of baked goods. Tom will break down the performance differences between lipases, where they shine in specific applications, and how to begin optimizing your formulations for today’s ingredient expectations.
What You’ll Learn:
- Strategies for replacing DATEM in recipe-specific formulations
- Key functional differences between lipases, and why they matter
- Clean label positioning and how enzymatic alternatives can support it
Whether you’re focused on formulation, innovation, or product integrity, this session offers a technical roadmap to help your bakery move forward without DATEM, confidently.
SPEAKER
Tom Gibbons
Senior Scientist, Novonesis
Tom is employed with Novonesis baking technical service department. He is a senior scientist and has 15 years of enzyme experience across multiple industries and authored several patents. He enjoys working with customers to overcome obstacles and implement Bio-solution technologies.
Registration: Free for Members / $20 for Non-Members. Not a member? Get a digital membership for $99/year here!
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