Blog
Seasonal Product Development: Functionality, Flavor, and Formulation
Seasonal Product Development: Functionality, Flavor, and Formulation The seasonal treats market is projected to reach a mouthwatering USD 82.8 billion by 2026. That steady growth represents how popular limited-time offers have become. Consumers crave authenticity,...
New Rules on Artificial Colors in Food
New Rules on Artificial Colors in Food Food labels are often just as critical as the ingredients in our bakery formulas. Consumers demand "clean" labels, but the path to eliminating synthetic dyes has meant losing the ability to make a...
BAKED in Science EP107: The Biggest Bakery Trends of 2026
+ SUBSCRIBE & NEVER MISS AN EPISODE From functional ingredients and plant-based innovations to bold global flavors, today's consumers are hungry for products that tell a story and fit their lifestyle. Savvy bakers who keep a finger on the pulse of the newest...
Sourdough Gets A New Look
Sourdough Gets A New Look For centuries, the baker’s starter has been the steadfast, bubbling heart of crusty hearth loaves. But a quiet, microbial revolution is underway. Today's innovative bakers are deploying their sourdough cultures not just as leavening agents...
Navigating FDA Deregulation in the Baking Industry
Navigating FDA Deregulation in the Baking Industry For decades, the Standard of Identity (SOI) has served as the official “recipe” for many staple food products in the U.S. Enforced by the FDA, these standards specify mandatory and optional ingredients, required...
Modernizing Your Cake Production
Modernizing Your Cake Production The global cake market, valued at a staggering USD 67.34 billion in 2024, is projected to rise steadily in the coming years. However, with this growth comes heightened competition and rising consumer...
Tasty Portions Are the Everyday Treat Driving Sales
Tasty Portions Are the Everyday Treat Driving Sales One of the most powerful shifts in recent years is not about what we bake, but how we present it. The sustained surge in mini and portioned bakery items is continuing to gain momentum, making it one of the biggest...
BAKED in Science EP106: Engineering Gluten-Free Baked Goods
+ SUBSCRIBE & NEVER MISS AN EPISODE Gluten-free formulations come with their share of difficulties and troubleshooting. When developing gluten-free products, it’s vital to keep in mind that the lack of gluten causes structural problems in gas retention....
How Eco-Innovation is Reshaping the Baking Economy
How Eco-Innovation is Reshaping the Baking Economy Sustainability has evolved from a niche marketing term into a core operational and economic driver. This shift is reshaping the very foundations of our industry, transforming supply chains, consumer demand, and global...
Novonesis
Novonesis is leading the era of biosolutions. By leveraging the power of microbiology with science, we transform the way the world produces, consumes and lives. In more than 30 industries around the world, our biosolutions are already creating value for thousands of...
Texture & The Great Crunch Revolution
Texture & The Great Crunch Revolution Forget everything you thought about selling flavor first. Today’s most sophisticated palates (and the most viral social media posts) are driven by a more primal pursuit: texture. Bakers have entered a new frontier, where the...
Top Trends to Look for in 2026
Top Trends to Look for in 2026 The commercial bakery has become a dynamic food science lab where consumer demand meets technical ingenuity. As we end 2025, the trends defining our industry aren’t about fleeting fads. They’re about fundamental shifts in formulation,...
BAKED in Science EP105: How Flour Influences Product Development
+ SUBSCRIBE & NEVER MISS AN EPISODE Wheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarter of a cake. That’s why keeping an eye on your flour quality is crucial for optimal product development. The key is...
Why BAKERpedia is Your Go-To Educational Partner
Why BAKERpedia is Your Go-To Educational Partner In the precision-driven world of commercial baking, success isn’t just about passion. It’s about precision, process, and information. A single variable, from water absorption to enzymatic activity, can make the...
Crafting the Next Generation of Pastry
Crafting the Next Generation of Pastry Today’s pastries are moving beyond the classic croissant. These days, success hinges not only on flawless execution but also on an understanding of the market’s appetite for innovation, visual appeal, and portability. Of course,...
