Blog
Pak Perfect Non-Sticky Glaze
Want to hear something a-glaze-ing? Food manufacturers producing donuts finally have a solution for an overly sticky glaze that can make the packing process messy. During the Baking Expo in Las Vegas, I spoke to Allison Hornev, Director of Core Portfolio and...
Whey-based Ingredient Solutions
The high-protein bakery trend has been strong and steady over the last five years, with many consumers now expecting to see anything from 20% to 40% protein on the label when they buy a bakery snack-to-go. Yet, the egg-free trend has also shot up in recent years, due...
Solve Quality Issues with Objective Bread Analysis
How do you determine the overall quality and consistency of baked goods? Bread quality analysis takes into account factors such as taste, appearance, texture, and mouthfeel to provide a quantifiable score for quality. Consistent monitoring of product quality is vital...
SmartSpiral Monitoring System from Ashworth
Food production involves a lot of moving parts. I mean that literally! If you manufacture or produce food or baked goods on a large scale you know that the right equipment is what helps you move your products from start to finish. At IBIE, I caught up with Andreas...
Small Business Spotlight for the Baking Industry
Small businesses have a big role to play in the baking industry. They’re drivers of innovative ideas and products that further food production. They offer a personalized and customized approach to customers. What they may lack in size, they make up in creativity and...
Adding Flavor to Baked Goods
Did you know that a significant part of how good bakery products taste is actually how they smell and look? Bakers hoping to improve or scale up their production should always be on the search for ways to add more visual appeal and flavor to baked goods. During the...
Clean Label Fermentation
Today’s consumers want healthier products that are simple to understand and use more familiar ingredients. Consequently, clean label is a growing trend in the baking industry and doesn’t show any signs of slowing down. During the Baking Expo in September, I caught up...
Improve Functionality and Performance
Between labor shortages, rising prices, and ingredient shortages, bakers today have enough to worry about before they even start baking. Therefore, during the baking process, any solutions that can increase yield and improve functionality are incredibly valuable. At...
Using the Right Flour for Artisan Bread
Artisan bread is gaining popularity with the increasing health-based claims over conventional bread. In addition, the clean label, authenticity, and sensorial creativity are boosting this trend even further. To make sure you're baking a quality and consistent product,...
Sustainable Bakery Solutions
These days, there is more demand for sustainable and eco-conscious food businesses. Why? Well, considering that food production alone is currently responsible for 26% of greenhouse gasses, and that is up 8% since 1990. At IBIE, our team visited the Lallemand Baking...
BAKED in Science EP 69: IBIE Trends and Highlights
+ SUBSCRIBE & NEVER MISS AN EPISODE The baking industry gathered from around the world at IBIE 2022 to talk shop and explore the latest trends and innovations. Since this baking expo only happens every three years, there’s always plenty to catch up on and...
Innovating in the Baking Industry
Prior to this year’s Baking Expo, I mentioned that I was excited to see plenty of innovative bakery solutions. Well, I can say that the show certainly did not disappoint. At IBIE, I had the chance to speak to Paul Bakus, President, and Jaina Wald, Vice President of...
London Calling with AB Mauri
I know I’m not the first to say that baking is an art and that, alongside the creation of delicious baked goods, it can also ignite the imagination. At this year’s Baking Expo, one of the booths where bakers really got carried away (in a good way) by their imagination...
Track the Baking Step with Thermal Profiling
For bakers hoping to reduce product loss and achieve an optimal finished product, measuring temperature and collecting data during the bakeout phase is vital. Last month, at the Baking Expo in Las Vegas, I got the opportunity to speak with Mark Waterman, Product...
Baking with Organic Oats
If you are debating which grains to add to your healthy baked goods, I t-oat-ally recommend you give oats a try! At IBIE in Las Vegas last month, I sat down with Pat Shannon, Business Development at Grain Millers, Inc. to find out how their oat and grain-based...
