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So far Joanna evoniuk has created 62 blog entries.
19 02, 2019

BAKED in Science S2E26: Adam Yee Discussing Emerging Technology with Tom Mastrobuoni, CFO, Tyson Ventures


On this unique episode of BAKED in Science, Dr. Carson presents the podcast series My Food Job Rocks, hosted by Adam Yee. On his podcast, Adam talks to all kinds of industry professionals to help inform people about the cool jobs available in the food industry. On this episode Adam interviews the CFO of Tyson [...]

BAKED in Science S2E26: Adam Yee Discussing Emerging Technology with Tom Mastrobuoni, CFO, Tyson Ventures2019-02-19T11:48:12-08:00
14 02, 2019



www.IBIE2019.com Held Sept. 7-11 in Las Vegas, the International Baking Industry Expo (IBIE) is the largest and most comprehensive baking industry event in the Western Hemisphere. Every three years, IBIE attracts more than 23,000 bakers from across the grained based food industry to see the latest advancements and developments in baking. Register now and join [...]

11 02, 2019

Arla Foods Ingredients


www.arlafoodsingredients.com A leading whey ingredient supplier – all over the world Arla Foods Ingredients is a leading whey ingredient supplier for infant nutrition, baking, dairy, medical applications and sports nutrition. We’re known for having the industry’s highest levels of quality, innovation and food safety. Our functional and nutritional whey proteins, milk minerals, lactose and whey [...]

Arla Foods Ingredients2019-02-18T09:32:10-08:00
5 02, 2019

BAKED In Science S2E25: Hot 2019 Trends for the Baking Industry


What trends should you be paying attention to this year in the baking industry? Here are a few to keep on your radar. But before you can be truly successful with new products and processes, you’ll need a solid foundation in some of the important aspects of baking and key functional ingredients. So Dr. Carson [...]

BAKED In Science S2E25: Hot 2019 Trends for the Baking Industry2019-02-05T11:41:43-08:00
4 02, 2019

BAKER Campcast S1E4: Functional Ingredients


Thinking of formulating a new product? Or does a current one need some adjustment? Maybe you’re trying to substitute one ingredient for a gluten-free or fat-free one. For these questions and hundreds of other ones, the answer lies in the function of key ingredients. Dr. Lin Carson and Dr. Jayne Bock carry on their discussion [...]

BAKER Campcast S1E4: Functional Ingredients2019-02-04T15:17:22-08:00
1 02, 2019

BAKER Campcast S1E3: Flour Composition and Analysis


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 [...]

BAKER Campcast S1E3: Flour Composition and Analysis2019-02-01T09:51:20-08:00
1 02, 2019

BAKER Campcast S1E2: Milling, Flour Grades and Specs


Wheat kernels go into a mill and out comes flour—simple, right? Not exactly. When you look at different milling practices and all the flour grades that are made, the varieties stack up. Then, you have to take into account how these varieties act in different baked goods. To help navigate the milling industry, Dr. Lin [...]

BAKER Campcast S1E2: Milling, Flour Grades and Specs2019-02-01T09:59:33-08:00
1 02, 2019

BAKER Campcast S1E1: Wheat Breeding and Classes


To truly understand flour, you have to start at the root of it—or the wheat kernel that is. In the baking and food industry, there are no shortage of options when it comes to kinds of flour. Each one has specific strengths, weakness, and uses. What flour is right for your product and process? To [...]

BAKER Campcast S1E1: Wheat Breeding and Classes2019-02-01T09:47:12-08:00
22 01, 2019

BAKED In Science S2E24: What’s New at Baking Tech 2019?


 Who's ready for Baking Tech 2019? In this episode we discuss the American Society of Baking annual conference offering with Kent Van Amburg, Executive Director. ASB is a trade association in the commercial baking industry. Members are individuals, not companies. Members are students, industry professionals and retirees. ASB’s mission is to help all the [...]

BAKED In Science S2E24: What’s New at Baking Tech 2019?2019-01-23T09:12:21-08:00
11 01, 2019

BAKED in Science S2E23: FODMAPs


Are low-FODMAP products the key to people eating bread again? If you aren’t familiar with the term, FODMAPs are fermentable short-chain carbohydrates that are hard to digest, triggering symptoms like bloating and discomfort. With over 15% of the Western world suffering from IBS, or wheat sensitivity, low-FODMAP foods tap into a huge market. There are [...]

BAKED in Science S2E23: FODMAPs2019-01-11T13:01:51-08:00