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Top Trends in Pizza Production
Top Trends in Pizza Production Pizzas these days are extra, to say the least! “Pepperoni or plain” has been left in the dust by the modern pizza game. The current pizza landscape is championing new, exciting flavors and traditional textures to craft pies that are...
Oats are Rewriting Clean Label Rules
Oats are Rewriting Clean Label Rules Oats have moved beyond the breakfast bowl. In recent years, we’ve been seeing oat fractions outperform traditional hydrocolloids, reshape crumb structure, and deliver a “healthy halo” without screaming diet food. The best way to...
Why Tortillas and Wraps Are Baking Up a Big Opportunity
Why Tortillas and Wraps Are Baking Up a Big Opportunity The tortilla market is on the up and up, currently valued at USD 37.7 billion in 2024 and projected to hit USD 57.7 billion by 2032 (a CAGR of 5.45%). For bakers, that means that this isn’t just a flatbread fad....
Preventing Rope Spoilage Before It Unravels Your Batch
Preventing Rope Spoilage Before It Unravels Your Batch Nothing deflates a baker’s spirit, or a bakery’s profit margin, quite like slicing into a perfect loaf only to find a sticky and stinky mess inside. You’ve nailed the crust, the crumb is a dream, but the center...
Raising the Bar in Cake Production
Raising the Bar in Cake Production Everybody loves cake! But inside every delicious slice, bakers know that there’s a whole network of chemical levers, thermal reactions, and structural engineering. Achieving that perfect balance between a...
BAKED in Science EP108: Profit Through R&D
+ SUBSCRIBE & NEVER MISS AN EPISODE Choosing the right flour can make or break your bakery process. Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas, which is why controlling the quality of this key ingredient is essential....
How Carbohydrate Science Can Save Your Crumb
How Carbohydrate Science Can Save Your Crumb Bakers chase the perfect crumb structure the way a sourdough starter chases a warm corner of the bakery. Still, one of the most underutilized levers in our control panel is starch gelatinization. This quiet, irreversible...
The Sweet Potential of Cookies
The Sweet Potential of Cookies The cookie used to be a simple classic in bakeries. However, in recent years it has transformed from being a reliable, predictable staple to a baked good undergoing a technical renaissance. Recent cookie trends highlight a complex...
The Latest in Keto-Friendly Baking
Healthy Bread & New Production Opportunities for Bakers While some may have regarded it as a flash in the pan, the keto trend continues holding its own in the global baking industry. Valued at USD 13.90 billion in 2026 and projected to grow at a 5.9% CAGR through...
Healthy Bread & New Production Opportunities for Bakers
Healthy Bread & New Production Opportunities for Bakers Protein, gut health, and functional ingredients are now firmly on consumers’ radar. This shift in the baking industry is driven by active lifestyles and growing interest in food that supports long-term...
What the Pistachio Craze Can Tell us About Bakery Innovation
What the Pistachio Craze Can Tell us About Bakery Innovation If you’ve been to a bakery recently, you’ve probably seen that most offer some kind of sweet good with a pistachio filling or topping. Some might even have a few! The pistachio craze has evolved from a...
Cake Frosting Gets Trendy
Cake Frosting Gets Trendy What’s a slice of cake without deliciously whipped frosting? Turns out, not a lot! According to recent market analysis, the global cake frosting and icing market is projected to grow at a compound annual growth rate (CAGR) of 5.6% from 2026...
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...
