Blog
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...
Adding Protein to Gluten-free Products
Gluten-free and high-protein are two trends that a lot of bakers need ingredient solutions for these days. Well, I can tell you now that grains and plant-based proteins will be leading the way here! If you couldn’t make it to this year’s Baking Expo, you’re in luck...
Monitoring Baking Quality with C-Cell
Are you looking to improve quality control on your production lines? You should know that data is an important part of the equation. Fortunately, there are solutions on the market which offer objective data analysis. At IBIE 2022, I interviewed Sales Manager, Steve...
BAKED in Science EP68: The Art of Lamination
+ SUBSCRIBE & NEVER MISS AN EPISODE A sixth-generation master baker, competitor and jury member for international baking competitions, business owner, consultant, professor, and most recently, author—Jimmy Griffin has just about done it all in his baking...
The Plant-based Revolution in Patisserie
When people think of pastries, they usually imagine rich, buttery, and sometimes flaky baked goods. Although, as the vegetarian and vegan bakery trends expand, food manufacturers are beginning to offer more plant-based solutions for these bakery products. IBIE is less...
Producing Delicious, Clean Label Tortillas
In the United States, wheat flour tortillas are the fastest growing segment of the entire baking industry. That means that if you haven’t started producing tortillas, you definitely should be considering it. At the Baking Expo later this month, I’ll be on the lookout...
Join Our Future of Food Rooftop Party!
By now, everyone in the industry is very much looking forward to IBIE 2022. As the first large-scale in-person baking event in the US since 2019, there will be plenty to see, do, and taste! Alongside BAKERpedia staff talks being held at IBIEducate, you can also look...
