Kathy Sargent will present on “A Safe, Label Friendly Way to Reduce pH in Baked Goods” during ASB BakingTech 2020 in Chicago. She is the strategic innovation director for Corbion, Lenexa, KS. For more information on the American Society of Baking, visit https://asbe.org.
As the "clean label" trend has evolved into a movement that's clearly here to stay, the food industry has been challenged to respond to it in ways that resonate with consumers.
