On Demand until September 28, 2024
Duration: 30 minutes
Abstract
Consumers are still very much hungry for bread, but health-conscious shoppers are increasingly interested in “natural” ingredients—and progressively leery of anything that sounds chemical. Fortunately, producers have at their disposal a number of products and solutions that can help them deliver clean label products while also offering longer shelf life, appealing appearance and texture, and great bread taste
Key takeaways will include:
- What today’s bread consumers are interested in
- Trends in “free from” consumption (i.e. gluten-free, dairy-free, non-GMO, etc.)
- Shelf life extension challenges
- Definitions of “healthy,” “all-natural” and “free from,” as well as consumer understanding and buying habits based on that understanding
- Size matters, regarding affordability, indulgence, personalization, and variety
- Multi-use for baked-in-store bread
Nancy Jo Seaton President and Owner Seaton Food Consultants A life spent in food has afforded Nancy Jo a unique perspective on product quality. Her many diverse roles across the food spectrum has allowed her to pioneer an innovative and customized approach to product evaluation. Combining organoleptic assessment with Good Lab Practices she has successfully executed this evaluation system for many years. In 2009 Seaton Food Consultants was established to support food manufacturers, retailers and restaurants in the strategic development of new products and quality improvements. In this effort the company has succeeded establishing an innovative approach to product development and evaluation. This system is exclusive to Seaton Food Consultants which includes a staff of 12 highly trained testing and sensory professionals. After only 3 years in business this approach has been recognized by the industry as a benefit to both retail and restaurant brands as well as their manufacturer partners. Previous to beginning this enterprise Nancy Jo spent twenty years in the food service industry mastering all aspects of the commercial kitchen from equipment and small wares to protein, bakery and produce. Skilled in communications and marketing, Nancy Jo is a proven leader in National Account Management.
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