Richard Charpentier, CMB, is a French-trained Certified Master Baker and CEO of Baking Innovation. A graduate of Kansas State University in Baking Science and Cereal Chemistry, he brings more than three decades of global experience in R&D and product development. Formerly Senior Director of R&D at Flowers Foods, he unites artisan tradition with scientific precision to create healthier, more consistent baked goods and advance clean-label innovation, ingredient functionality, and shelf-life technology.

Dr. Elizabeth Arndt, Baking Innovation, brings over 25 years of experience in grain-based food development, ingredient science, and process innovation across the baking and food sectors. Her deep expertise lies in bridging formulation challenges with manufacturing realities—especially in whole grains, fiber enrichment, clean labels, and optimized process performance. She excels at turning research insights into reliable, scalable baking solutions. In her presentations and technical leadership, Dr. Arndt offers pragmatic, data-driven guidance to help bakers navigate complex formulation trade-offs and deliver on both nutrition and sensory quality.

Romain Dufour is a seasoned leader in bakery systems and process innovation, focusing on sustainable, health-forward baking technologies. With deep expertise in ingredient science, equipment integration, and operational excellence, he partners closely with R&D and production teams to turn emerging trends into scalable solutions. His insights bridge the gap between creative formulation and reliable manufacturing, helping bakeries launch better-for-you products that perform in real-world settings.