About Joanna evoniuk

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So far Joanna evoniuk has created 54 blog entries.
12 12, 2018

Ardent Mills

2018-12-12T11:59:41+00:00

www.ardentmills.com Ardent Mills, North America’s leading flour supplier and grain innovator, and its new business unit, The Annex by Ardent Mills (“The Annex”), are dedicated to exploring what’s next in grains and plant-based ingredients. Driven by a team of industry experts, The Annex offers the flexibility and speed of a start-up, all supported with the [...]

Ardent Mills2018-12-12T11:59:41+00:00
11 12, 2018

BAKED in Science S2E22: BAKERpedia Questions Answered by Dr. Lin and Dr. Debi

2018-12-11T10:32:23+00:00

Every day we get questions on the BAKERpedia website. With over a thousand visits a day from people all over the world, it’s no surprise! When it comes to the commercial baking industry, there’s a lot of processes and ingredients that have to be just right so the product comes out perfect and delicious—and unique [...]

BAKED in Science S2E22: BAKERpedia Questions Answered by Dr. Lin and Dr. Debi2018-12-11T10:32:23+00:00
11 12, 2018

Interfiber

2018-12-12T11:23:34+00:00

Interfiber.com As Interfiber we began in 2008 with manufacturing of three kinds of fiber. Today, we are an international company with great perspectives. We are aware of what consumers really care about: quality and certainty that the products they choose are safe, meet the highest standards and expectations. That is why we focus on these [...]

Interfiber2018-12-12T11:23:34+00:00
27 11, 2018

BAKED in Science S2E21: Tortillas

2018-12-10T05:21:11+00:00

What’s one of the fastest growing areas of the baking industry with lots of room for innovation and new products? Tortillas! From wraps to tacos to chips, tortillas are big right now. In fact, the global tortilla market is projected to reach over $48 billion at a CAGR of 5.10% by 2023. So to help [...]

BAKED in Science S2E21: Tortillas2018-12-10T05:21:11+00:00
13 11, 2018

BAKED in Science S2E20: Are You FSMA Ready?

2018-12-10T05:21:14+00:00

  In this episode, Dr. Carson interviews Dr. Kantha Channaiah from AIB International and Richard Starke from Reading Thermal. Dr. Kantha Channaiah is the Director of Microbiology at AIB International, he’s responsible for performing program consulting and training food safety-related topics. Richard is the Director of Reading Thermal, a division of Reading Bakery Systems.  Reading Thermal is [...]

BAKED in Science S2E20: Are You FSMA Ready?2018-12-10T05:21:14+00:00
16 10, 2018

BAKED In Science S2E19: Steamed Donuts and Other Innovations at IBA18

2018-12-10T05:21:20+00:00

 You never know what bakery innovations you’re going to find at the IBA trade fair. Luckily, I got to learn about some cutting-edge products that offer interesting solutions to some of the biggest trends of the industry. Steamed donuts If you’re on social media much, you have have noticed people’s obsession with donuts. Is [...]

BAKED In Science S2E19: Steamed Donuts and Other Innovations at IBA182018-12-10T05:21:20+00:00
20 09, 2018

BAKED in Science S2E18: A Guide to Sprouting Grains

2018-12-10T05:21:25+00:00

Sprouted Grains have been sprouting in the commercial baking news for quite a while. In this podcast we discuss the challenges of food safety, and science behind sprouting. The guests are: Rob Wong: President at AgriNeo Dr. Debbie Rogers: Director of Baking Services at AIB International Food safety in sprouted grains Rob explains how challenging [...]

BAKED in Science S2E18: A Guide to Sprouting Grains2018-12-10T05:21:25+00:00
7 09, 2018

BAKED In Science S2E17: IFT Bakers Round Table

2018-12-10T05:21:28+00:00

 Proteins, new innovations, crickets, a cereal scientist and a couple of dough heads: just your average episode of Baked in Science. This Bakers Roundtable comes from the IFT18 floor, where we cover some of some of the hot topics and products of the show. The guests are: Ody Maningat: PhD: Chief Science Officer at MGP [...]

BAKED In Science S2E17: IFT Bakers Round Table2018-12-10T05:21:28+00:00
4 09, 2018

BAKED In Science S2E16: Alternative Proteins

2018-12-10T05:21:30+00:00

Bakery customers keep expecting more and more out of baked goods, like more protein in bread or sweet goods. It’s the talk of the industry: How can I make protein rich products, and what are alternative proteins? If you have any doubts about the relevance of this topic, then know at the IFT 18 Expo—one [...]

BAKED In Science S2E16: Alternative Proteins2018-12-10T05:21:30+00:00
30 08, 2018

Tortilla Industry Association

2018-12-10T05:21:32+00:00

www.tortilla-info.com The Tortilla Industry Association (TIA) serves and represents the fastest growing segment of the baking industry. A non-profit consisting of tortilla manufacturers, industry suppliers and distributors around the world, they assist large and small companies with: Accelerated and cost-effective access to the key players in the tortilla market Staying informed and ahead of regulations [...]

Tortilla Industry Association2018-12-10T05:21:32+00:00