Health and Wellness Growth Hacking Seminar


October 4, 2019

Get ready to bake healthy! Products that boost health or nutritional benefits are hot right now, so it’s time to find innovative solutions. At this seminar we’ll cover some the top wellness trends, alternative proteins, innovative fibers, replacement techniques and more. Plus, why FODMAPs should be on your radar.

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Who should attend?

  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving in a bakery production setting


I. 8:30-9:15 am: Wellness top trends

  • Low FODMAP
  • High protein/Plant proteins
  • Sprouted grains/Ancient grains
  • Fat is good/New fat sources
  • Foods to promote sleep
  • Low/No added sugars
  • Probiotics/Prebiotics
  • Paleo

II. 9:15-10:15 am: What are FODMAPs?

  • FODMAPs defined
  • What do FODMAPs do in the gut?
    • FODMAPs and IBS
    • FODMAPs and non-celiac wheat sensitivity
  • Which foods are naturally high and low in FODMAPs?
  • Putting low FODMAP into a dietary pattern
  • Sugars and sweeteners
  • Sprouted grains
  • Dairy ingredients
  • Plant proteins
  • Nuts and nut butters

III. 10:30-11.15 am: Alternative proteins

  • Soy
  • Pulses and legumes
  • Nuts and seeds
  • Grains

IV. 11:15-12 pm: Innovative fibers

  • Psyllium
  • Chitosan
  • Konjac glucomannan
  • HPMC
  • Guar gum
  • Pectin
  • Chocolate

V. 12-1 pm: Lunch

VI. 1-2:30 pm: Production of Crackers

  • Low FODMAP
  • Sprouted sustained energy

VII. 2:30-3:30 pm: Replacement techniques

  • Understanding what you are replacing
    • Role in the formulation
    • Role in processing
    • Role in product quality
    • Interactions with other ingredients
  • Strategies for replacement

VIII. 3:30-4:30 pm: Q&A Roundtable

*Schedule subject to changes



Dr. Lin Carson, BAKERpedia

Lin Carson, PhD

The inability to get technical questions solved on the internet has led Dr. Lin Carson, CEO of BAKERpedia, to her goal of building the world’s biggest baking encyclopedia. Dr. Carson is a bakery expert and a regular speaker within the commercial baking industry. A graduate of Kansas State University and Ohio State University, Dr. Carson has over 20 years in the baking and food industry, building technical service teams and programs. With past experiences at Wendy’s Int’l and Dave’s Killer Bread, Dr. Carson is now helping commercial bakers across the world streamline their quality processes to minimize waste and increase efficiencies.


Sponsored by:


Held at the

Wheat Marketing Center

1200 NW Naito Pkwy | Unit 230 | Portland, OR 97209

Coming from out of town? Stay at the Canopy Hotel and get an exclusive class rate for your room! Book Now

Additional information

How do you want to take this class?

In Person, LIVE Stream


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