Steven Anderson, Bakery Application Specialist based at the Lallemand Baking Innovation Centre in the Netherlands, was invited to present at the yearly conference of the Australian Society of Baking in Brisbane.

Steven outlined to those present how, as bakers, to differentiate and remain relevant while not losing sight on quality and sustainability.

Based on these factors, Steven presented examples of projects that bakeries are asking us to work on. Themes that were highlighted include gluten reduction, emulsifier replacement, bio preservatives, waste reduction in pastry and natural flavor solutions for bread and sourdough applications.