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Sugar Reduction in Baked Goods
To help combat the growing childhood obesity challenge, the UK sugar reduction program challenges all sectors of the food and drinks industry to reduce overall sugar across a range of products by at least 20% before 2020. The guidance suggests "reducing sugar levels...
What’s the Big Deal with the Kill Step Calculator?
You know the importance of the kill step. It’s the point during baking when harmful pathogens likeSalmonella spp. are eliminated. Although it’s always been crucial from a food safety stand point, there’s another layer. Now that FSMA has been rolled out, the kill step...
Arla Foods Ingredients
www.arlafoodsingredients.com A leading whey ingredient supplier – all over the world Arla Foods Ingredients is a leading whey ingredient supplier for infant nutrition, baking, dairy, medical applications and sports nutrition. We’re known...
BAKED In Science S2E25: Hot 2019 Trends for the Baking Industry
What trends should you be paying attention to this year in the baking industry? Here are a few to keep on your radar. But before you can be truly successful with new products and processes, you’ll need a solid foundation in some of the important aspects of baking and...
What if There was No More Chocolate?!
Over 20 years ago, stakeholders in the cocoa industry got together to discuss the future of cocoa, and the sustainable cocoa sector was born to provide stability and benefits to the entire industry. What makes chocolate sustainable? Ecology/environmental protection:...
BAKER Campcast S1E4: Functional Ingredients
Thinking of formulating a new product? Or does a current one need some adjustment? Maybe you’re trying to substitute one ingredient for a gluten-free or fat-free one. For these questions and hundreds of other ones, the answer lies in the function of key ingredients....
BAKER Campcast S1E3: Flour Composition and Analysis
Take a close look at flour, and you’ll find a lot of valuable information there. Understanding the makeup of flour gives insight into baking factors such as protein, starch, and moisture. Another key aspect of flour science is analyzing it. Because types and even...
BAKER Campcast S1E2: Milling, Flour Grades and Specs
Wheat kernels go into a mill and out comes flour—simple, right? Not exactly. When you look at different milling practices and all the flour grades that are made, the varieties stack up. Then, you have to take into account how these varieties act in different baked...
BAKER Campcast S1E1: Wheat Breeding and Classes
To truly understand flour, you have to start at the root of it—or the wheat kernel that is. In the baking and food industry, there are no shortage of options when it comes to kinds of flour. Each one has specific strengths, weakness, and uses. What flour is right for...
4 Myths about Bread, Baking and Baker’s Yeast
Bread is more than just a staple food. It’s the cornerstone of countless meals around the world! Yet despite its place on our plates, bread has found itself at the center of controversy in recent decades. Misguided health claims, trendy diets, and misinformation have...
Catch Foodborne Illness with a Scan at the Start
The dangers of foodborne illness in the food industry are real. One virus or bacteria can spark a recall, endanger customers, hurt your brand and cost you greatly. While proper hygiene and cleaning is important with every aspect of food production, it starts with...
Advantages of Baking with Sweet Rice Flour
As gluten-free products fill the market, so do gluten-free flours that can hold up in commercially baked goods. Different sources offer different benefits and challenges for bakers, so it’s nice to find a gluten-free option that provides additional benefits for its...
BAKED In Science S2E24: What’s New at Baking Tech 2019?
Who's ready for Baking Tech 2019? In this episode we discuss the American Society of Baking annual conference offering with Kent Van Amburg, Executive Director. ASB is a trade association in the commercial baking industry. Members are individuals, not companies....
3 Insights into the Future of the Baking Industry
What do the next few years hold for food innovation and the baking industry? No matter your job title, you should care about the answer. Understanding the future of food—consumer habits, trends, up and coming ingredients and processes—is how you can prepare for and...
BAKED in Science S2E23: FODMAPs
Are low-FODMAP products the key to people eating bread again? If you aren’t familiar with the term, FODMAPs are fermentable short-chain carbohydrates that are hard to digest, triggering symptoms like bloating and discomfort. With over 15% of the Western world...
