Today’s bakery consumers are increasingly conscious about the products they buy. They want baked foods that are better for them, sustainably sourced and have a transparent ingredient list and supply chain.
While bakers are meeting this demand with more transparent and sustainable products, some may be unsure what exactly these words mean, noted Tai Ullmann, global sustainability lead for edible oils, Cargill.
At the International Bakery Exposition (IBIE) in Las Vegas, Ms. Ullmann, along with Tom Vierhile, vice president of strategic insights, North America, Innova Market Insights, will unpack these buzz words in their education session, Making a Sustainable Cookie: Meeting Consumers’ Demands for Greater Ingredient Supply Transparency.
The session, held Monday, Sept. 19 at 11 a.m., will examine how bakers and suppliers can create a more transparent and sustainable future for the industry, as well as the biggest trends in these areas. The session will also use a cookie as an example, showing how the baked good can be made from sustainable, traceable supply chains.