Baking Association of Canada sets free GLP-1 webinar for bakers

The Baking Association of Canada will host a free June 25 webinar for Canadian bakers on how GLP-1 weight-loss drugs are changing baked-goods purchasing. Sponsored by Ardent Mills, the session will focus on consumer data, reformulation strategies and demand planning as the market shifts. Why it matters: - GLP-1 adoption is changing what consumers buy, with more demand for lighter, nutrient-dense foods that are higher in protein and fibre. - Canadian bakers are being pushed to rethink product mix, reformulation plans and longer-term demand forecasts. - The shift matters even for indulgence categories, since premium chocolate sales among GLP-1 users rose 17% in 2025, compared with 6.5% in non-GLP-1 households. What happened: - The Baking Association of Canada announced a free virtual webinar, “GLP-1s & Baked Goods: What Canadian Bakers Need to Know.” - The event is scheduled for Thursday, June 25, 2026, from 4:00 to 5:00 PM EST. - Ardent Mills is sponsoring the webinar. - The session will be hosted on Zoom. - Registration is available here . The details: - The webinar is aimed at Canadian bakery professionals looking for data and practical response strategies. - Ardent Mills will present quantitative research on GLP-1’s impact on baked-goods purchasing in Canada and North America. - The session will outline reformulation approaches tied to fortified and functional flour products. - The product focus includes higher-protein, higher-fibre and lower-sugar offerings. - The webinar will also provide a framework for identifying SKUs at volume risk and areas where reformulation could create new opportunities. - Speakers include Tricia Ryan, Director of Membership Development at the Baking Association of Canada; Derrick Lichti, Founding Engineer and Chief Data Officer at RxFood.com; and Reid McEachran, International Marketing Manager at Ardent Mills. Between the lines: - The Baking Association of Canada is treating GLP-1s as a near-term commercial issue, not a distant trend. - The event’s focus on category data and SKU-level risk suggests bakers are looking for more than broad nutrition guidance. - The emphasis on 18-to-36-month demand planning signals that the industry expects broader adoption as newly approved generics expand access. - Marin Barnett, executive director of the Baking Association of Canada, said the webinar is meant to help members turn the GLP-1 shift into a competitive advantage. What’s next: - Bakers who register for the June 25 session will get guidance on how to position products for a more health-conscious consumer base. - The webinar is expected to help attendees assess which products may face pressure first and where reformulation could improve relevance. - The discussion may also shape planning as GLP-1 uptake continues to broaden across Canada and North America. The bottom line: - Canadian bakers are being told to prepare now for a consumer shift that is already affecting purchasing behavior.