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Egg Replacement for Premium Bakery Products
Egg Replacement for Premium Bakery Products Brought to you by Arla Food Ingredients Eggs have long been the silent workhorse of the bakery, providing structure, moisture, emulsification, and color. But if you’ve been in commercial baking for more than a few years, you...
Smart Packaging Is Key for Improving Shelf Life
Smart Packaging Is Key for Improving Shelf Life Shelf-life extension is one of the hottest topics for bakers, and something that we are constantly asked about here at BAKERpedia. For years, bakers have relied on packaging like plastic films and sealed bags that simply...
The Science of Staling
The Science of Staling Brought to you by Enzyme Innovation How Enzyme Technology Extends Freshness in Baked Goods Staling is inevitable, but rapid staling is preventable. Every baked good begins to lose its fresh, soft texture the moment it leaves the oven. What...
Serving Up Hot Fresh Artisan Bread
Serving Up Hot Fresh Artisan Bread Crunchy loaves and baguettes have been stealing hearts for a lifetime. As of 2026, the artisan bread market is at a robust USD 13.51 billion valuation, and is projected to reach a crust-worthy USD 22.8 billion by 2033. That’s a CAGR...
BAKED in Science EP109: The Latest Innovations from Bakery Showcase Canada
+ SUBSCRIBE & NEVER MISS AN EPISODE Bakery Showcase is Canada’s biggest baking show. Hosted by the Baking Association of Canada (BAC), this well-known event is the ideal spot to catch up on the latest trends and innovations in the Canadian baking industry. In...
5 Ways Emulsifiers Improve Your Baked Goods
5 Ways Emulsifiers Improve Your Baked Goods Consistency means everything in the world of commercial baking. You’ve dialed in your hydration, perfected your fermentation schedule, and still, your rye sourdough collapses like a sad soufflé. The missing link? Often, it’s...
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...
