How can the baking industry find oil solutions that provide superior functionality and fit the bill for what consumers are craving? Food Network star Chef Emily Ellyn will speak to the state of the industry now that PHOs have been removed; QUALISOY oils expert Frank Flider will explore functionality test results; Datassential’s Colleen McClellan will speak to consumer demand and a soybean farmer will speak to the importance of sustainable farming practices to help fit that customer demand.