Joanna Evoniuk

About Joanna Evoniuk

As the Content and Operations Manager for BAKERpedia, Joanna follows baking trends, new research and innovative technologies for the industry. She has degree in Journalism from the University of Oregon, and has experience with content writing, social media, web design and marketing strategies in the food industry.
16 07, 2019

BAKED in Science S2E35: Baking with Ancient Grains

2019-07-16T09:54:21-07:00

Ancient and heirloom grains are popping up everywhere. While there is plenty of variety and benefits, which ones are hot in the baking industry right now? And what can they offer to products and labels? On this episode I talk with two experts in the field of ancient grains to learn more about this trend. [...]

BAKED in Science S2E35: Baking with Ancient Grains2019-07-16T09:54:21-07:00
8 07, 2019

Novozymes

2019-07-11T09:12:34-07:00

www.novozymes.com Improve your Baking business Looking for ways to add freshness to extend the shelf life of your baked goods? Reduce food waste? Would you like to achieve more consistent baking results – despite changes in flour quality? Want ways to improve dough stability and machinability? Make your production more efficient and sustainable? Novozymes’ [...]

Novozymes2019-07-11T09:12:34-07:00
2 07, 2019

BAKED in Science Ep 34: What in the World is the Chorleywood Baking Process?

2019-07-02T09:42:52-07:00

 If you live in the U.S., or anywhere else that’s not the U.K. you may not be very familiar with the Chorleywood baking process for bread. And no, it’s not just another name for no-time dough. It is a whole other process, that has some very intriguing points and uses. To get a birds-eye [...]

BAKED in Science Ep 34: What in the World is the Chorleywood Baking Process?2019-07-02T09:42:52-07:00
21 06, 2019

BAKED in Science E33: Emulsifier Replacement Technologies

2019-06-25T09:03:02-07:00

There’s a lot of focus on solutions for emulsifier replacement. In fact, so much that you’re probably tired of hearing about it. But this is really a fascinating field, with some exciting benefits for baking. So to give you some fresh insight into the trend, I talk with two specialists from Europe about their latest [...]

BAKED in Science E33: Emulsifier Replacement Technologies2019-06-25T09:03:02-07:00
29 05, 2019

BAKED in Science S2E32: What’s the Most Important Aspect of Flour?

2019-05-29T14:11:20-07:00

Take a close look at flour, and you’ll find a lot of valuable information there. Understanding the makeup of flour gives insight into baking factors such as protein, starch, and moisture. Another key aspect of flour science is analyzing it. Because types and even batches of flour can differ in composition. In this episode of [...]

BAKED in Science S2E32: What’s the Most Important Aspect of Flour?2019-05-29T14:11:20-07:00
20 05, 2019

Bakery Consumer Trends: Taste, Health and Freshness

2019-06-03T10:35:10-07:00

What are consumers looking for as they walk into bakeries and stroll down the grocery aisle? The significant trends for the bakery, pastry and chocolate sectors have been rising to the top for 2019. Over the last few years, the bakery international group Puratos has been gathering data from 40 countries and 17,000 consumers. Looking [...]

Bakery Consumer Trends: Taste, Health and Freshness2019-06-03T10:35:10-07:00
7 05, 2019

BAKED in Science S2E31: Baking with Natural Colors and Flavors

2019-05-07T10:17:40-07:00

It’s time to get au naturel with your baking. Natural colors and flavors are one of the challenges of clean label or natural baking. So let’s dive in to taste and see! We start with one of the most storied flavors: vanilla. Daphna Havkin-Frenkel is a biologist and food scientist, as well as owner and [...]

BAKED in Science S2E31: Baking with Natural Colors and Flavors2019-05-07T10:17:40-07:00
19 04, 2019

BAKED in Science S2E30: Breaking Down the Artisan Bread Trend

2019-04-23T10:13:15-07:00

Artisan bread and products are flying off the shelves. Why this interest in artisan style baking, and how can you get involved—or do it better? To help sort through this trend, I bring in a few artisan experts to answer some questions. First off, some visitors from Ardent Mills: Abbey Heikes in specialty sales and [...]

BAKED in Science S2E30: Breaking Down the Artisan Bread Trend2019-04-23T10:13:15-07:00
12 04, 2019

BAKED in Science S2E29: BakingTech’s Product Development Competition

2019-04-12T11:01:28-07:00

 In this episode we interviewed finalists for the Baking Product Development Competition (PDC) contest at BakingTech19. This competition facilitates the development of innovative bakery products for the wholesale baking industry and encourages students to choose careers in the wholesale baking industry. Awards include: 1st prize: $2,000 scholarship for each team member 2nd prize: $1,500 [...]

BAKED in Science S2E29: BakingTech’s Product Development Competition2019-04-12T11:01:28-07:00
26 03, 2019

BAKED In Science S2E28: IBIE and BakingTech 2019

2019-04-01T16:29:12-07:00

What’s your favorite event for the baking industry? If you don’t attend any expos or conventions, you really should start to. Or you’ll miss out on new innovations, valuable connections and informative sessions. Today, we get a special behind-the-scenes look at two of my favorite baking shows: IBIE and BakingTech. First up Jorge Zarate and [...]

BAKED In Science S2E28: IBIE and BakingTech 20192019-04-01T16:29:12-07:00