Baking & Snack - November 2020 - 107

can be replaced by sorghum, rice, beans or pulses in some
applications. Eggs can be replaced by chia, flax or a highgelling protein isolate. It's about finding the right combination of ingredients to deliver both taste and function.
Today, she said, one of the most significant challenges
involves sugar reduction, especially in the United States,
as consumers are creating a greater demand for permissible indulgences. They want sweet goods to taste great
but not at the sacrifice of their nutritional goals. This has
changed many product developers' approach to sweet
goods as they balance taste with nutrition.
Ms. Santoro and ADM also give customers access to
clinical studies and research that allow them to make the
best choices for their products. ADM also offers immersive training, such as the Wheat School, to educate bakers
on ingredient solutions. ADM also operates the Academy
of Future Flavorists and Academy of Product Developers,
which put new talent through three to seven years of inhouse, hands-on training. ADM is also part of the Farm
to Fork movement, of which Ms. Santoro is an ambassador. Farm to Fork is an industry-wide initiative to mod-

ernize global agricultural commodity trade operations.
" I take pride in giving our customers an edge by helping them select wholesome and nutritious ingredients
that spark innovation and suggesting creative approaches
to help new products launch successfully, " she said.
Baking, Ms. Santoro said, is a blend of creative art and
science, and she takes pride using her background, and
access to ADM's R&D library, to show bakers how to perfect their formulas.
" The science behind baking allows me to entertain my
creativity, " she said.
Beyond the art and science of it all, Ms. Santoro also
emphasized that baking is the business of happiness. And
that's why she loves it so much.
" Everyone has a memory of a time when baking provided a feel-good experience, " she said. " For example,
making cookies during the holidays gives a sense of nostalgia, while wedding and birthday cakes are reminiscent
of life's most important celebrations. It is rewarding to
help create those moments for people.
- Nico Roesler

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