Indulgence Growth Hacking Seminar


December 13, 2019

While consumers are looking for healthy products, they’re also looking for indulgent, sweet, instagram-worthy baked goods as well. Is there a middle ground? This seminar will cover key trends and technology, ranging from flavors, colors, and functional and clean label for indulgent sweets.

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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: Trends that matter

  • Fiber
  • Nuts and inclusions
  • High protein
  • Full fat formulas
  • Naturally occurring sugars/No added sugars
  • Exotic ingredients and flavors
  • Vegan formulations

II. 9:15-10 am: Fiber technologies

  • Filled products
  • Fibers to control moisture migration
  • Fibers to control viscosity
  • Fibers to control freeze-thaw characteristics
  • Formulating with fibers
  • Whole grains
  • Resistant starches
  • Other fibers

III. 10-10:45 am: Clean label innovations

  • Sugars and sweeteners
  • Processing aids
  • Antioxidants
  • Preservatives

IV. 11-11:30 am: Flavor infusion

  • Building a flavor profile
  • Understanding flavor masking
  • Exotic and trending flavors
  • Flavor delivery

V. 11:30-12 Color technology

  • Formulating for optimal color
  • Color and pH
  • Color delivery (oil vs. water)
  • Natural colors

VI. 12-1 pm: Lunch

VII. 1-2:30 pm: Hands-on baking

  • Vegan cupcakes
  • All natural Devil’s food cake
  • Clean label snack cake

VIII. 2:30-3:30 pm: Vegan ingredient technology

  • Dairy substitutes
  • Egg substitutes
  • Gelatin substitutes
  • Fat substitutes
  • Color substitutes

IX. 3:30-4:00pm: Quality and shelf life

  • Analyzing water activity
  • Addressing oxidation issues
  • Packaging
  • Shelf life extension studies

*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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