ASB 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.
Note: Webinars are always free for ASB members. Not a member? Get a digital membership for $99/year here!
COFFEE BREAK WEBINAR
5 Things to Improve Efficiency in Industrial Bakeries
March 5, 2025 | 11:00 AM ET / 8:00 AM PT
Sponsored by Vantage Food
Is your industrial bakery running like a well-oiled machine, or are you constantly chasing your tail?
Join us for an eye-opening 40-minute session plus Q&A, where we’ll cut through the noise and deliver five game-changing strategies that are transforming industrial bakeries worldwide. From automation that actually works to production efficiency systems that stop bleeding money, we’re diving into real solutions for real bakery challenges.
What you’ll walk away with:
- 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.
We’ll show you how leading bakeries are using Vantage® Food’s powerhouse products like Thriftee, Amarnakote – to tackle these challenges head-on. No fluff, just proven solutions that boost your bottom line while meeting today’s demanding sustainability standards.
Perfect for: Plant managers, production supervisors, R&D teams, and purchasing managers who are ready to take their bakery operations from good to great.
Format: 40 minutes of packed insights + a 20-minute Q&A with our Vantage Food Experts.
Ready to stop firefighting and start innovating? Join us and see what’s possible when efficiency meets expertise.
SPEAKERS
Laura Williams
Applications and Technology Manager | Vantage Food
Laura brings over 12 years of food industry expertise to her role. She excels in developing innovative products and supporting customer R&D teams, particularly in dairy, bakery, and beverages. Laura’s success stems from her diligence, attention to detail, and passion for seeing her ingredients in final consumer products. A board member of Wisconsin IFT since 2017, she stays ahead of industry trends. Outside work, Laura enjoys swimming, gardening, and cheering for the Bucks. At Vantage Food, she continues to push boundaries, bringing her unique blend of scientific acumen and vibrant personality to every project.
Yannick Gil
Marketing Manager | Vantage Food
Yannick’s 18-year journey in the food industry began in his grandfather’s kitchen, where the aromas of chocolate and pastry ignited his passion. As Marketing Manager at Vantage Food, Yannick blends technical mastery with strategic insight to craft innovative solutions that enhance product quality and optimize production efficiency. His role as Coordinator of the Bakery and Carbohydrates Division at IFT Mexico keeps him at the forefront of industry trends. Yannick’s approach combines deep expertise with a strategic vision, enabling him to deliver customized solutions that drive excellence. Beyond work, he cherishes moments with family in Queretaro, Mexico, and often reminisces about his favorite pastry, pain au chocolat.
Drew Pope
VP of Business Development | Vantage Food
Drew Pope is the Vice President of Business Development at Vantage Food, bringing an impressive 35 years of experience in the food industry to his role. With a background spanning plant engineering, field engineering, and executive leadership, Drew supports the entire food business at Vantage Food, focusing on business development and training. His expertise in process knowledge, spray equipment, release agents, stabilizers, and dedication to hard and smart work has made him an invaluable asset to the team. A career highlight includes developing the Field Engineering Group at Buhler Aeroglide and creating the 2.5-day training course Drying Theory Put to Practice.
Join us live and submit your questions directly to the expert. Can’t attend? Register and receive the recording.
Free Registration.
MARCH WEBINAR
High Protein in Baked Goods: Science, Benefits, & Challenges
March 12, 2025 | 11:00 AM ET / 8:00 AM PT
Curious about high-protein baking? Join us for an in-depth webinar exploring how to formulate bakery products that meet the FDA’s “high in protein” claim. Learn how the Protein Digestibility-Corrected Amino Acid Score (PDCAAS) determines protein quality and why plant-based sources like pea and rice can rival animal proteins.
We’ll also dive into the functional role of proteins in baked goods, tackling challenges like solubility, texture, and formulation adjustments. Gain insights into market trends, labeling requirements, and cost considerations to successfully develop protein-fortified bakery products. Don’t miss this opportunity to expand your expertise in high-protein baking!
This webinar is hosted as a collaboration with Institute of Food Technologists (IFT) and the American Society of Baking (ASB).
SPEAKERS
Dr. Runnan (Grace) Li
Research Analyst, University of Kentucky
Dr. Li is a Research Analyst at the Department of Animal and Food Sciences at the University of Kentucky, where she also earned her Ph.D. Her research primarily focuses on the application of high-intensity ultrasound (HIU) to modify the structure of oat protein isolates (OPI) and investigate the complementary roles of high pressure, disulfide-breaking agents (mainly cysteine), and flavonoids for the ultimate improvement of OPI functionalities, including solubility, emulsification, and gelation.
Susanne Stoeger-Moore
Chief Technical, R&D, & Quality & Officer, Nature’s Ingredients
Susanne has worked for Fortune 500 food companies for over 35 years specializing in protein technologies. Some of her clients include McDonald’s®, General Mills, Dunkin’ Donuts®, Nestle, Boehringer Ingelheim, Rohm and Haas (Dow Chemical), Hardees, and Dairy Farmers of America (DFA). She has developed and launched a wide variety of innovative high protein products, improved manufacturing processes, authored marketing reports, created strategies to increase corporate sales and profitability, and developed intellectual property for plant proteins. Susanne has a Master’s Degree in Chemical Engineering. She was the past President & Founder of Specialty Protein Producers Inc. – manufacturers of organic soy protein isolates.
Join us live and submit your questions directly to the expert. Can’t attend? Register and receive the recording.
Free for members / $20.00 for non-members. Not a member? Get a digital membership for $99/year here!
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
In this presentation, you will learn:
- 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
In this presentation, you will learn:
- 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
In this session you will discover:
- 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