Even in the face of low-carb diet fads, bread continues to be a product that consumers reach for and put into their carts on a regular basis. However, other health interests (high-fiber eating, low-sugar content, high-protein offerings, plant-based recipes, and yes, low-carb options) continue to drive desire for better-for-you loaves, buns, rolls, and other baked treats.

To help bakery professionals capitalize on current and emerging market developments, Snack Food & Wholesale Bakery is hosting “Tasty Trends in BFY Breads,” a webinar taking place May 21 at 2 pm EST. The free, hour-long event will explore consumer preferences, ingredient trends, market data, and other information designed to equip attendees with information to help them succeed in the category.

Presenters include baking expert Richard Charpentier, a Certified Master Baker and baking scientist. Charpentier has more than three decades of service to the bakery industry, assisting operations from small retail outfits to sizeable commercial bakeries. He offers help with R&D, product development, and other key areas. He holds a degree in Baking Science from Kansas State University with a minor in Cereal Chemistry, and certifications from the American Institute of Baking (AIB), plus a degree in sales and marketing from Benjamin Morel, France.

The event is geared toward bakery professionals at all levels, from production floor staff to c-suite leaders and decision-makers. Content will focus on several informative areas:

• Factors behind evolving consumer needs and desires
• Developments in ingredient trends
• Exploration into what label-conscious shoppers are seeking, and what they are hoping to avoid
• Resources to increase a company’s chances of BFY bread success

The event is made possible through the support of Cargill and Ocean Spray Ingredients. Registration is free—visit the webinar page here to sign up.