Blog
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,...
The Importance of Smart Quality Control
The Importance of Smart Quality Control For generations, the bakery was governed by the “feel” of the dough. Master bakers, with years of experience, could instinctively adjust for a temperamental batch of flour. However, the industry is evolving. As master bakers...
BAKED in Science EP104: Repurposed Grains for Less Food Waste
+ SUBSCRIBE & NEVER MISS AN EPISODE An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste. In...
Mastering Pizza & Flatbread Baking
Mastering Pizza & Flatbread Baking While a perfect baguette is a work of art, the real growth in our industry is occurring in the realm of flat doughs. The numbers are remarkable: the U.S. pizza market is projected to skyrocket from 48.6billion to 222.5 billion,...
Why Continuous Learning and Bakery Resources are a Baker’s Secret Weapon
Why Continuous Learning and Bakery Resourcesare a Baker's Secret Weapon The baking industry today is a whole different ballgame. Between evolving consumer trends, the precise science of ingredient functionality, and the relentless pursuit of efficiency, resting on...
Baking Considerations for the Rise of GLP-1
Baking Considerations for the Rise of GLP-1 If you’ve been tracking industry trends, you’ve probably noticed a significant shift. The rise of keto-friendly, low-carb, and sugar-free baked goods is closely tied to consumer physiology and psychology, driven...
No Gluten, No Problem: Formulating the Perfect Gluten-Free Goods
No Gluten, No Problem: Formulating the Perfect Gluten-Free Goods The term "gluten-free" used to conjure images of dense, crumbly loaves and frustrated customers. Fortunately, that time has passed. The gluten-free market is now valued at $12.3 billion and is growing at...
BAKED in Science EP103: Exploring Flour and Fermentation with a Bread Sommelier
+ SUBSCRIBE & NEVER MISS AN EPISODE Bread is more than just a staple food. It’s the cornerstone of countless meals around the world! It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread dating back around 30,000 years...
