In-person learning strengthens industry members’ know-how

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In-person learning strengthens industry members’ know-how

24 Nov 2025

Annie Hollon

Annie Hollon is a journalist, copywriter and social media strategist from the Dallas, Texas area. She found a love for magazine writing during her time at the University of Alabama where she graduated with a Bachelor of Arts, double majoring in public relations and English. Beyond writing, you can find her expanding her library, attempting to teach herself the guitar and trying new hobbies.

PLANO, TX — Better-for-you (BFY) is much more than a buzzword or market term at this point: it’s a defining characteristic influencing consumer demand and, in turn, R&D for commercial bakers.

This shift toward foods that align with specific nutritional attributes is what inspired the Middleby Bakery Seminar, held Nov. 6 at the Bakery Innovation Center (BIC) in Plano, TX.

Kendall Howie, principal food scientist at the BIC, shared that continued consumer demand for foods that align with their wellness goals — boasting attributes such as increased fiber and protein as well as functional ingredients — shaped programming for the seminar.

“We chose to focus this event on the BFY market to explore how bakers and manufacturers can meet these evolving consumer demands and expectations without compromising flavor, texture or efficiency,” she said. “Our goal was really to highlight not just ‘what’ the BFY market is, but ‘how’ the industry can align with it … from the beginning with formulation strategies through the end with production capabilities.”

Behind the BFY seminar

Attendees experienced two live demos: one for high-protein hamburger and hot dog buns, the other for whole grain sourdough crackers. They also garnered insights into the processes and formulations behind each product from Ben Reusser, innovation center manager at Cain Food Industries, Inc., and Jay Fernandez, CMB, manager of the BIC.

To develop the event, Howie shared that the BIC team collaborated with the marketing and technical operations teams to identify BFY trends relevant to the industry and paired them with Middleby’s experience and the capabilities of the equipment at the BIC. The 30,000-square-foot space includes Baker Thermal Solutions’ RapidBake oven, the Glimek bread line, and Sveba Dahlen rack ovens, all on display for attendees.

“From there, we worked iteratively to develop the program so that hands-on demonstrations were balanced with technical discussions and practical takeaways,” she said, noting that flexibility and teamwork were crucial in the planning of this event.

Valuable experiences

Middleby Food Processing aims to offer more opportunities for industry members to learn about new and emerging trends that could impact their businesses, no matter the specialty.

“Whether they’re a baker, product developer, equipment supplier, ingredient specialist or salesperson, there’s tremendous value in seeing how BFY innovation can be brought to life through formulation and technology,” Howie concluded. “These seminars also serve as a collaborative space to exchange insights, ask questions and network with peers who may be navigating similar challenges. Really, the value-add is both gaining technical knowledge as well as building relationships to help drive the industry forward.”

Heading into the new year, prospective topics may include thermal profiling, natural preservation, and cake and batter-type BFY products.

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