Blog
Why Continuous Learning and Bakery Resources are a Baker’s Secret Weapon
Why Continuous Learning and Bakery Resourcesare a Baker's Secret Weapon The baking industry today is a whole different ballgame. Between evolving consumer trends, the precise science of ingredient functionality, and the relentless pursuit of efficiency, resting on...
Baking Considerations for the Rise of GLP-1
Baking Considerations for the Rise of GLP-1 If you’ve been tracking industry trends, you’ve probably noticed a significant shift. The rise of keto-friendly, low-carb, and sugar-free baked goods is closely tied to consumer physiology and psychology, driven...
No Gluten, No Problem: Formulating the Perfect Gluten-Free Goods
No Gluten, No Problem: Formulating the Perfect Gluten-Free Goods The term "gluten-free" used to conjure images of dense, crumbly loaves and frustrated customers. Fortunately, that time has passed. The gluten-free market is now valued at $12.3 billion and is growing at...
BAKED in Science EP103: Exploring Flour and Fermentation with a Bread Sommelier
+ SUBSCRIBE & NEVER MISS AN EPISODE Bread is more than just a staple food. It’s the cornerstone of countless meals around the world! It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread dating back around 30,000 years...
No Slowing Down Organic Baking
No Slowing Down Organic Baking Despite rising costs, consumer demand for organic goods remains strong. Organic baking is consistently at the forefront, intricately linked with major trends shaping the industry. The organic bakery market is projected to reach $112.54...
Formulating for the Vegan Baking Boom
Formulating for the Vegan Baking Boom While many baking trends come and go, the rise of plant-based baking remains a significant market shift. As ingredient replacements become more commonplace, bakers have a unique opportunity to capitalize on the growing demand for...
Slash the Sugar, Keep the Sweetness
Slash the Sugar, Keep the Sweetness Sugar is not just a sweetener for bakers. It’s a fundamental building block of baking! Sugar contributes to texture, moisture, browning, and shelf life. However, the market increasingly demands reduced sweetness. This is not a...
BAKED in Science EP102: Leveraging Data for Optimal Quality Control
+ SUBSCRIBE & NEVER MISS AN EPISODE Maintaining quality control and product standards is an essential part of the baking process. Modern bakeries require accuracy, reliability, and streamlined operations to optimize output and ensure consistent results that...
Looking Back on IBIE 2025
Looking Back on IBIE 2025 The International Baking Industry Exposition (IBIE) is more than just a trade show for bakers; it’s our Olympic Games, our world’s fair. After returning from Las Vegas, our team can confirm that the energy was electric, with...
The Future of Marketing: Embracing Emerging Trends in the Commercial Baking Industry
The Future of Marketing: Embracing Emerging Trends in the Commercial Baking Industry For decades, marketing in our industry meant a standout booth at the trade shows like IBIE, an engaging product catalog, and a firm handshake. However, the market dynamics have...
The Future of Bakery Tech
The right bakery equipment can make all the difference when scaling up! That’s why I’m counting down the days to this year’s Baking Expo! With all of the attention on AI, tech, and suitability, the spotlight will be on smart bakery equipment and systems that slash...
The Continued Rise of Specialty Ingredients
Ingredients are the foundation of any good baked product. These days, with so much innovation in the baking industry and numerous trends, we are witnessing a surge of new specialty ingredients emerging to the forefront. This year’s Baking Expo is sure to be packed...
Wholesome and Delicious Natural Flavors
Flavor is at the forefront of what determines a good quality baked good. However, as the clean label trend evolves, we are seeing the demand for cleaner ingredients filter into all areas of the bakery, including flavors. At this year’s Baking Expo in Las Vegas, I’ll...
Fiber Enrichment That Doesn’t Sacrifice Softness
The crumby reality of fiber-enriched products is that they often trade softness for stiffness and flavor for… well, cardboard. What if you could boost fiber without sacrificing that melt-in-your-mouth texture? At IBIE 2025, I’ll be keeping any eye out for the latest...
The Latest Clean Label Solutions
The proof is in the pudding, or rather, the ingredient list. Today’s consumers are scrutinizing labels more than ever, demanding transparency, simplicity, and sustainability. That’s why clean label ingredients are taking center stage at IBIE 2025, and if you’re...
