Blog
Hot Trend: Plant Protein in Baking
Update from SHIFT20 Plant protein in food and baking has been building steam. It’s appealing for consumers who care about their health, the welfare of animals, the environment, and sustainability. Now, new innovations and products are making them even more mainstream....
How Society is Shaping Food Trends
Update from SHIFT20 The annual IFT (Institute of Food Technologists) trade show moving completely online is just one sign of a shift happening in the food and baking industry. The virtual conference focused on other shifts the industry is seeing—formulations,...
The Smarter Future of Food Safety
Update from SHIFT20 Where is the culture and technology of food safety headed? The FDA released their New Era of Smarter Food Safety Blueprint on July 13th. At the virtual SHIFT20 show hosted by the Institute of Food Technologists (IFT), FDA Deputy Commissioner for...
The Science Behind Cultured Wheat
Let's dive into the science of cultured wheat for a minute. Thanks to fermentation, an ordinary wheat takes on extraordinary powers, becoming a natural mold inhibitor and shelf life extender! So here are three ways science makes this form of wheat awesome: 1....
5 Ways for Advertising in the Baking Industry
Showcasing your brand to bakers and food producers doesn't have to be limited to trade shows and conferences. Effectively marketing and advertising to the baking industry means getting out in front digitally. It’s no secret that customers are spending time online. So...
Have You Tried Baking with Oat Hull Fiber?
Oats may be popular for their milk at the moment. So why should you bake with oat hull fiber? There’s more than one reason! One is that it can add some key functionality to your formula. It also has excellent adhesive, absorbent and textural qualities. However, it's...
The Importance of Proofing
The proofing step is often seen as an invariable operation which is inherently reliable by itself. This statement cannot be more inaccurate. The proofer operation relies on several factors to successfully provide the intended effect on the dough. Inside the proofer,...
Bake Delicious Gluten-free Cookies
Baking gluten-free can be a challenge. Especially for cookies. They easily turn out dry and crumbly, even with gluten! But it is possible to bake a delicious gluten-free cookie. You’ll just need to add a few extra ingredients. What works well in gluten-free cookies?...
What’s the Difference Between Light and Dark Rye Flour?
What's the difference? It’s all in the milling! It depends on the amount of bran left in the rye flour after processing. The more bran, the darker the flour. However, more than the color changes. Darker rye will have more nutrients from the bran. It will also have a...
Benefits of Baking with Flaxseed
I started my business FlaxSnax in hopes of fighting heart disease after losing my husband very young to a heart attack. I wanted to make a difference in the baking world, because, well, I’m four generations in the food business and first generation in the U.S. Even my...
Lecithin: A Clean Label Emulsifier
There are a lot of emulsifiers out there. All have their different strengths and shortcomings. But what our industry needs now is a clean label one—lecithin. It’s a widely used emulsifier in the baking industry and it's a versatile one. Your lecithin source matters...
Unlock the Power of Fumaric Acid
Why do you add acids to baked goods? For chemical leavening, right? Well, that’s not all they are good for. Look at fumaric acid. With this ingredient, a little goes a long way. This is an acid with a high acidification power and neutralization value of 145. This...
BAKED in Science S2E47: The Vegan Trend
The vegan trend may have started off small, but it’s a force to be reckoned with these days. For bakers, it means replacing key functional ingredients. However, it’s also an opportunity for innovation and powerful solutions. So what do you need to know about it? Our...
Baking with Spelt Flour
You’ve probably noticed, but healthy foods are all the rage these days. So, if you want to start baking with healthier alternatives, start with learning how your new ingredients are going to act in formulas. Let’s take a look at spelt This is a highly nutritious...
Add Nutrition and Fiber with Resistant Starch
Also known as enzyme-resistant starch, resistant starch is the part of starch that resists digestion (hence the name). But it’s also classified as a dietary fiber that comes with a whole list of health benefits. Nutritional benefits include: Improved glycemic index...
