Future of Baking: Meeting Consumer Demands

Consumer expectations for bakery products are evolving faster than ever. Today’s shoppers want more than just delicious—they are demanding healthier, more functional and sustainably made baked goods.

Is your bakery ready to rise to the challenge?

In this webinar, the expert speakers will explore the top trends shaping the North American baking industry and uncover practical, science-backed solutions to help your business stay ahead in a rapidly changing market.

The key topics will include the following:

• Egg replacement made easy: With rising egg prices and increasing interest in plant-based eating, finding smart alternatives is crucial. Discover how to use plant proteins, hydrocolloids, enzymes and more to replace eggs—without sacrificing texture or taste
• Sugar reduction that works: Learn how to cut sugar without cutting corners. Explore next-gen sweeteners like allulose, stevia and functional fibers that keep products sweet, indulgent and lower in glycemic impact
• Clean label and sustainable innovations: Today’s consumers want transparency. From bakery enzymes to cocoa reducers and natural colors, find out how bakeries are meeting demand for clean label and eco-friendly ingredients

Whether a product developer, food scientist, or brand leader, this webinar is your chance to stay ahead of the curve—and bring the future of baking to life today.

Speakers

Dr. Dilek Austin, Strategic Marketing Manager, Brenntag Food and Nutrition

Dr. Dilek Austin is the Strategic Marketing Manager for the Bakery and Snacks Industry at Brenntag Nutrition Americas. She earned her doctorate in Food Science from Texas A&M and has spent 20+ years in the bakery industry, holding roles in technical service, sales, account management and digital marketing.

Dilek helps bakeries and bread improvers succeed in the market by providing expert guidance and leveraging Brenntag’s applications and product excellence. She’s always taken a customer- and science-focused approach, building strong networks and driving innovation. A lifelong scientist with a passion for baking, she’s constantly learning and embracing new ideas.

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Marly Sumayong, Application Lab & Technical Manager, Brenntag Nutrition

Marly Sumayong, BSc, is an Application & Technical Manager of Innovation and Applications at Brenntag Nutrition, Americas. She leads the Canadian Innovation and Application Centers in North America, focusing on dairy and dairy alternative applications among other categories. Recently, she has been working with functional ingredients to create various plant-based products: fluid dairy alternative, vegan cheese, vegan yogurt and vegan frozen desserts.

Her experience of >20 years in the food Industry encompasses technical and commercial aspects of R&D: innovation and creation of new product development, technical services, formulation, troubleshooting and pilot plant trials. She also focuses on clean label solutions to support the health and wellness trend in the market.

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