What do GLP-1 medications mean for the future of commercial baking? In this episode of Bake to the Future, host Anne Fairfield-Sonn speaks with Keith Albright, Senior Insights Manager for Bakery at Cargill, about how rising GLP-1 adoption is influencing appetite, portion sizes, nutrition priorities, and overall bakery demand. They explore how the industry can adapt to consumer changes and what actions commercial bakers should be taking now. Tune in for timely insights to help your business stay ahead.

With special guest: Keith Albright, Senior Insights Manager for Bakery at Cargill

Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association