Blog
FDA’s Ban on Red No. 3: What Does It Mean For You?
FDA's Ban on Red No. 3: What Does It Mean For You? The FDA’s recent decision to ban the use of Red No. 3 in food products marks a pivotal moment for commercial bakers. While it presents immediate challenges, it also creates a unique opportunity to innovate and meet...
Crafting Artisan Bread Loaves with Flavor and Purpose
Crafting Artisan Bread Loaves with Flavor and Purpose The artisan bread market is rising faster than yeast in a perfectly proofed boule. Valued at $5.34 billion in 2024, it’s projected to grow at a compound annual rate (CAGR) of 4.8% through 2032. But what makes...
Top Tips for Formulating Gluten-Free Goods
Top Tips for Formulating Gluten-Free Goods When it comes to crafting gluten-free baked goods, achieving the perfect balance of texture, flavor, and structure can feel like finding the holy grail of baking. Gluten’s role in traditional baking is so foundational that it...
Maximize Your Yield By Monitoring Your Baking Temperature
Maximize Your Yield By Monitoring Your Baking Temperature As any seasoned baker knows, precision is the secret ingredient in creating baked goods that rise to the occasion. But precision doesn’t stop at your measuring cups and scales. One often overlooked yet critical...
Making Artisan Bread More Amazing
Making Artisan Bread More Amazing The aroma of freshly baked bread wafting through bakeries has always drawn customers in, but in recent years, artisan bread has risen like strong dough. The growing consumer demand for high-quality, handmade bread has turned artisan...
BAKED in Science EP94: Tackling Baking Challenges with Research Consultants
+ SUBSCRIBE & NEVER MISS AN EPISODE In the baking industry, each step, bit of expertise, and technical skill plays a vital role in achieving excellence. Whether you’re an experienced baker aiming to grow your enterprise or an enthusiastic home baker preparing...
The Top Bakery Trends for 2025
The Top Bakery Trends for 2025 The bakery industry in 2025 will be nothing short of dynamic, as consumer preferences shift toward health-conscious choices, sustainability, and exciting flavor innovations. Whether you’re a seasoned baker or a rising star in the...
A Growing Hunger for Baked Bars and Cookies
A Growing Hunger for Baked Bars and Cookies The global snack food market is on the rise, and baked bars and cookies are rising right along with it. Whether it’s a mid-day pick-me-up, a post-workout protein snack, or a treat for a cozy night in, these baked goods are...
BAKED in Science EP93: Adopting AI and Vision Inspection In Production Lines
+ SUBSCRIBE & NEVER MISS AN EPISODE Providing high-quality bakery products is essential for successful bakery operations. However, traditional, rule-based methods for quality assurance can be time-consuming and have become more difficult with current labor...
Optimizing Bakery Quality Control with Vision Inspection Systems
Optimizing Bakery Quality Control with Vision Inspection Systems Ensuring consistent quality in high-speed production is no easy feat. From rolls to baguettes, and from cookies to tortillas, every product must meet precise standards for color, shape, texture, and...
Unlocking the Potential of Pulses in Baking
Unlocking the Potential of Pulses in Baking As bakers continue to innovate to meet new trends, we are seeing the rise of healthful novel ingredients like pulses. Derived from legumes such as chickpeas, lentils, peas, and beans, pulse flours are making waves in...
How to Use Objective Analyzers to Get More Out of Your Baking Tests
How to Use Objective Analyzers to Get More Out of Your Baking Tests Bakers know that precision and quality are the bread and butter of successful baking. Yet, controlling flour quality and understanding dough behavior remain challenges in a world where subjective...
Flipping the Script on Pancake Batter with LEVAIR® Stabilize
Flipping the Script on Pancake Batter with LEVAIR® Stabilize In the world of pancakes, where every flip counts, ensuring consistent batter performance is critical for bakers. Enter Innophos's LEVAIR® Stabilize, a game-changer that addresses common challenges like...
Stop Relying on More Calcium Propionate in Your Formula to Fight Mold
Stop Relying on More Calcium Proprionate in Your Formula to Fight Mold Who’s at fault when bread and baked goods start molding before they should? If you’re thinking it’s the product developer or the QA department, think again. While product developers, QA, and...
Sustainable Baking Moves to the Forefront
Sustainable Baking Moves to the Forefront Sustainability has risen in popularity faster than a well-proofed sourdough. Once a small segment of the market, this trend is now a central focus in the bakery and food industries, with the potential to revolutionize...
