Ashland webinar: formulating desirable vegan, gluten-free, and reduced egg bakery products

who rises to the occasion? we do.

Date: available on demand - submit form to request access

This webinar is designed to guide you through the challenges associated with formulating “non-traditional” bakery applications so that you can develop vegan, gluten-free, and reduced egg bakery products that will meet consumer expectations for texture and appearance. These are challenges Ashland R&D scientists have been solving with formulation development for decades.
Ashland offers multifunctional food gums that deliver characteristics to non-traditional bakery products comparable to traditional bakery products. Please join us as we share insights, expertise, and formulation examples.

key learning objectives:

  • understanding of the features and benefits of cellulosic hydrocolloids for non-traditional bakery applications
  • how to build volume when formulating gluten-free breads and rolls
  • how to improve stability, texture, and tenderness of vegan cakes and muffins
  • understanding how cellulosic hydrocolloids help improve volume, texture, and appearance of egg-free and egg-reduced cakes

presenter information:

Mary Jean Cash is Technical Manager Food & Beverage for Ashland North America. She works with customers to provide solutions to their formulation needs with Ashland ingredients. With over 20 years of experience in the food industry, she has research and development as well as applications experience in a wide variety of prepared foods particularly in the area of hydrocolloids. Mary Jean has a BS in Food Science and Technology from Virginia Tech and MS from University of Delaware.

Carmen Driskes is Technical Manager Food & Beverage for Ashland EMEA. She has led the application laboratory in Germany since 2012. She and her team provide technical support and service to our food and beverage customers for Europe, Middle East and Africa. Carmen is a graduated food engineer, with more than 20 years of experience in the food industry and several sectors; R&D, scale- up, process optimization and process trouble shooting. Carmen is Diplom Ingenieur Food Technology, FH Lippe / Lemgo Germany.

Natcha Wongthongdee, PhD, is Technical Lead for Nutrition & Nutraceuticals –Ashland Asia Pacific. She has 10+ years of technical support experience in B2B food and nutraceutical ingredients and has authored several journal publications in the fields of foods stabilizers and plant extract stability. Her educational background includes a doctorate in Biotechnology from Mahidol university, collaborated with Lorraine university and a postgraduate certificate in marketing from Holmesglen Institute.

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