Fava or faba beans can be used in gluten-free baking, and as a source of protein.

BAKED in Science Ep 65: The Science of Flavor  BAKED in Science Ep 65: The Science of Flavor

A rich, complex flavor can truly set a baked good above the rest. And while familiar, traditional flavors can make customers fall in love with your brand, out-of-the-box profiles can take it to a whole new level!

The possibilities are practically endless when it comes to flavors in baking.Typically, they are added to food to boost the aroma, taste and sensate components that make a food more desirable—from a burst of fruit flavor to a kick of spice.

So what’s new in the world of flavors? In this episode of BAKED in Science, your host Mark Floerke is joined by Jeff Stopa, Research Chef & Taste Designer at ZoomEssence—a supplier of powdered flavors for food and beverages. Their patented process allows for natural flavors that bring a strong punch and long shelf life.

As a Research Chef, Jeff applies his training in both culinary and food science to create food and beverage products. Currently at ZoomEssence, he is working on a line of boozy and alcoholic flavors, ranging from beers and wines to bourbon and rum. Mark and Jeff talk over some of the possibilities of baking with boozy flavors, and how to pack in flavor.

Other flavor topics in this episode:

  • How flavors are captured for food use
  • Flavor trends in the food industry
  • How bakers can reach their flavor goals
  • Shelf life for flavors

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