BAKED in Science

Time to get BAKED in Science! Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!


With all the changes to the baking industry over the last two years, how companies interacted with customers was a big one. Trade shows, face-to-face demonstrations, and lab visits were uncertainties or simply impossible. Here is how one ingredient supplier met these challenges head on. Read More


If you’re not familiar with resistant starch, you should be! This power-house ingredient is a unique form of starch with many applications and benefits. It’s a type of dietary fiber that’s resistant to degradation and digestion. In baked goods, it boosts nutrition and adds functionality as well. Read More


Donuts are a classic bakery treat that seem to be a forever favorite. Ranging from simple to deliciously complex, they are a space for innovation and creativity. And while producing fried dough may seem simple enough, donuts do come with their fair share of unique challenges. Read More


Since 2020, the baking industry has seen its fair share of changes, shake ups, and pivots due to the pandemic. Even now as the world makes its way to a new normal, the effects of the last year and half are still impacting bakers around the world. Read More


As the demand for gluten-free baked goods has grown over the years, so has the ingredient technology to make delicious products. However, there are still plenty of challenges and opportunities for bakers and R&D teams. Read More


The interest in gluten free products is not slowing down and has established itself as a lasting trend. Usually, when discussed in the baking industry, the conversation focuses on replacing gluten in formulas. However, sometimes it’s helpful to take a step back and hear stories from the customers buying the products. Read More


Phosphates and leavening acids are ingredients that often aren’t fully understood. Impacting things such as crust color or cookie spread, their reactions are far more complex than simply making cake rise. Read More


Forever causing reactions in baking science, chemical leavening systems are essential to a number of baked goods. Dive into the science of them, and get some tips on how to navigate baking with them. Read More


Looking for a way to mix things up with your product lines? Add new flavors and cut costs with mixes and bases. This is a way to maximize opportunities for growth, innovation, and diversification. So what exactly are mixes and bases, and why are they so great? Read More


Here to kick off a new year—and brand new era of BAKED in Science—is Mark Floerke! With 45 years of industry experience, he knows the ins and outs of baking. And now he’s here to host this podcast, sharing all his knowledge and insight with you. Read More


Aquafaba, the waste water from cooking legumes such as chickpeas, may not sound that exciting. However, it can be utilized in innovative and sustainable ways by the food industry. Read More


Do you have issues trying to prevent mold on your product? Or maybe some of your baked products later have a small amount of water gathered? Read More


At BAKERpedia, we hear a lot of questions from bakers. And like most questions, we find that a lot of other people are wondering the same thing. So in this episode, Dr. Lin Carson brings on Richard Charpentier to answer 9 of them. Read More


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? Read More


Freshness is one of the biggest challenges in baked goods. The trick is keeping products tasting good over a long shelf life, especially if you have a clean label. But why do baked goods go stale in the first place? And what role can enzymes play in this process to save the day? Read More


Navigating egg replacement in baking can be a challenge. There are plenty of reasons to remove eggs from your formula, from costs to labels.  Here are some tips on how to successfully replace eggs in your baked goods. Read More


Sourdough might not be a new technique, but it’s the hot bread these days. What’s new in the world of sourdough? And what does it look like around the globe? In this episode, Dr. Lin brings on guest Kevan Roberts, a master baker, teacher and author. Read More


In this third and final installment of BAKERpedia’s tour of IBIE 2019, Dr. Lin talks protein, heat stable emulsifiers and how to make gluten-free nutritional! Read More


The biggest baking show deserves more than one podcast! Part 2 of BAKERpedia at IBIE 2019 includes virtual reality, innovative bake lines, and delicious toppings. Read More


Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about what’s new at IBIE 2019! Read More


What’s the best part about baked goods? The way they smell and taste, of course! It’s easy to forget that at the end of the day, taste is the key driver for better sales. But from a production standpoint, taste and aroma can be hard to quantify—and keep consistent! In this episode, Dr. Lin covers just how to do that. Read More


Do we need to be concerned with the ingredients we’re eating and baking with? You may be familiar with the concern over the use of ADA (Azodicarbonamide) in bread. Although the additive is banned in some places, it can be used in the US. Dr. Lin Carson clears the air on ADA and other ingredients currently in the spotlight. Read More


Finding creative and practical ways to be sustainable is key for the baking industry. From the ingredients we use, and where they come from, we’re finding better ways to bake with the future in mind. There are a lot of companies out there making bold strides towards sustainability. Here are two that joined us for this episode. Read More


There was just too much happening on the IFT trade show this year to limit it to one episode! The annual event has always been a place for finding new innovation and ingredients, and 2019 was no different. In this episode, Dr. Lin talks about oat fibers and hydrocolloids, vegan cheese, and sugar replacements. Read More


The IFT annual event is a place bustling with new technologies, interesting ingredients, and hundreds of other things to spark the interests of the food industry. There’s plenty to explore, so in case you didn’t get to see everything, here are a few of our favorite innovations from the show. Read More


Ancient and heirloom grains are popping up everywhere. While there is plenty of variety and benefits, which ones are hot in the baking industry right now? And what can they offer to products and labels? On this episode I talk with two experts in the field of ancient grains to learn more about this trend. Read More


If you live in the U.S., or anywhere else that’s not the U.K. you may not be very familiar with the Chorleywood baking process for bread. And no, it’s not just another name for no-time dough. It is a whole other process, that has some very intriguing points and uses. Read More


There’s a lot of focus on solutions for emulsifier replacement. In fact, so much that you’re probably tired of hearing about it. But this is really a fascinating field, with some exciting benefits for baking. So to give you some fresh insight into the trend, I talk with two specialists from Europe about their latest research with enzymes! Read More


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. Read More


It’s time to get au naturel with your baking. Natural colors and flavors are one of the challenges of clean label or natural baking. So let’s dive in to taste and see! We start with one of the most storied flavors: vanilla. Read More


Artisan bread and products are flying off the shelves. Why this interest in artisan style baking, and how can you get involved—or do it better? To help sort through this trend, I bring in a few artisan experts to answer some questions. Read More


In this episode we interviewed finalists for the Baking Product Development Competition (PDC) contest at BakingTech19. This competition facilitates the development of innovative bakery products for the wholesale baking industry and encourages students to choose careers in the wholesale baking industry. Read More


What’s your favorite event for the baking industry? If you don’t attend any expos or conventions, you really should start too. Or you’ll miss out on new innovations, valuable connections and informative sessions. Today, we get a special behind-the-scenes look at IBIE and BakingTech. Read More


What’s a new frontier for the baking industry? Cannabis edibles. Legislation at the state and federal level is opening doors for a new market. And while there are a fair share of hurdles and unsteadiness, there is plenty of room for profits and growth. Read More



On this unique episode of BAKED in Science, Dr. Carson presents the podcast series My Food Job Rocks, hosted by Adam Yee. On his podcast, Adam talks to all kinds of industry professionals to help inform people about the cool jobs available in the food industry. Read More


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 key functional ingredients. Read More


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. Their annual meeting is called Baking Tech. This year the highlights are on the future of baking. Read More


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. Read More


Every day we get questions on the BAKERpedia website. With over a thousand visits a day from people all over the world, it’s no surprise! So today to help with your unique questions, we’re going to give you some technical answers. Read More


What’s one of the fastest growing areas of the baking industry with lots of room for innovation and new products? Tortillas! From wraps to tacos to chips, they are big right now. So to help all you bakers out, I bring some tortilla and snack experts. Read More


FSMA deadlines have come and gone. In this podcast, I interviewed two experts in this regulation and we talk about the importance of Kill Step Calculator and Data Loggers. Read More


You never know what bakery innovations you’re going to find at the IBA trade fair. Luckily, I got to learn about some cutting-edge products that offer interesting solutions to some of the biggest trends of the industry. Read More



Sprouted Grains have been sprouting in the commercial baking news for quite a while. In this podcast we discuss the challenges of food safety, and science behind sprouting.The guests are: Rob Wong, President at AgriNeo and Dr. Debbie Rogers, Director of Baking Services at AIB International. Read More


Proteins, new innovations, crickets, a cereal scientist and a couple of dough heads: just your average episode of Baked in Science. This Bakers Roundtable comes from the IFT18 floor, where we cover some of some of the hot topics and products of the show. Read More


Bakery customers keep expecting more and more out of baked goods, like more protein in bread or sweet goods. It’s the talk of the industry: How can I make protein rich products, and what are alternative, innovative sources? If you have any doubts about the relevance of this topic, then know at the IFT 18 Expo—one of the largest events of its kind—a whole track was committed to the subject. And that’s a big deal. Read More


High fiber is one of the hottest topics in the baking industry. Partly because of its challenging, yet highly-functional and nutritious role, and partly because of the FDA’s recent work on defining it better. Now baking with fiber is a little more straight forward. However, it won’t do any good if you can’t bake with it correctly. Read More


What’s your food safety culture? No matter the size of your operation, food safety programs and practices should be weaved into your company’s DNA. But don’t worry! To help answer your questions and craft an action plan, I talk with two food safety experts. Read More


The future of baking is clean label. And the future of clean label is sourdough. Why? Sourdough systems are cleaner systems. They involve a natural process and call for just a few ingredients. And low pH means mold isn’t really an issue. So how do you bake a clean label Sourdough? Read More


Use nature to bake things right! That’s right, I’m talking about those proteins that offer the solutions the baking industry needs: enzymes! And we cover your LinkedIn questions! To help with the answers we have with us Matt Patrick, head of Research and Development for Delavau Food Partners. Read More


After getting over 12,000 views and a plenty of comments on our LinkedIn post showing Chadwick White throwing a gluten free pizza crust in the air, I was able to convince him to come on my show!vAs one of the original founders of Udi’s bread, Chad shares the beginnings of his gluten-free journey, and the challenges he faced when sourcing gluten-free ingredients. Read More


Aaron Clanton from AIB International and Jacinth Cote from Lallemand, our podcast experts on fermentation, get into the weeds with fermentation. Jacinth discusses Saccharomyces cerevisiae, the common Baker’s yeast, how its made at Lallemand, and how they preserve it till bakers get their hands on it. Then we go into fermentation questions posed to us from LinkedIn. Read More


These are the American Society of Baking 2018 Innovation Awardees: Remove chlorinated flour and aluminum from your cake, a modular solution that incorporates magnets into the belt itself, the Servo Basket Stacker/Unstacker, reduce the sodium content of your baked product, the Spiral Product Conditioning System, a cost effective and easy to use stacking solution in the warehouse, and clean label cakes and icing stabilizers. Read More


What does it take to be a Titan in the baking industry? In this surprising interview, Baking Hall of Fame inductee, Cordia Harrington talks about her entry into the baking industry. Another baking titan to take note of? Rowdy Brixey. Read More


Are you having issues juggling a Preventative Maintenance (PM) program? Or how do you prevent grease from contaminating your food? Our first guest has the answers to these questions and more. Meet Bill Steadman from AIB International. Bill reveals that contamination risk is one of the biggest issues with the lack of PMs. Read More


Would you like to learn the secrets of a successful food safety audit? We start with Stephanie Lopez, VP of Food Safety Services, Americas, AIB International. She shares her tips on setting the tone for an audit. Why be FSMA compliant? Well, that’s because FDA has the authority to shut down your bakery otherwise. Read More


How can you be successful in running your bakery business? When a hundred things are happening all at once, do you stay focused on your product, or compete on price? In this humble interview with the President of Middleby Processing Group, Mark Salman shares his bakery business journey. Read More


Who can you go to for help with your flour challenges? Dr. Gary Hou from the Wheat Marketing Center in Portland, provides the flour quality support that you need. Besides running farinograph, moisture, ash and protein analysis, flour expert Dr. Hou also consults on implementing flour quality programs and product development for bakeries. Read More


We all know that baking with fiber is challenging. Not only does it mess up your absorption levels, it affects mixing time and final product attributes as well. In this episode, we have Jim Little, VP Innovations at Craftmart in Indianapolis. We talk about the new FDA regulation on fiber, and the big challenges in high fiber baking. Read More



Do you beat the heck out of your dough during mixing and make it as warm as possible? If so, I’d like to introduce you to a new form of cool mixing from Rapidojet. Here, we learn about Dr. Bernard Noll’s startup story for Rapidojet: continuous hydration mixing technology. Read More



What will be trending in 2018? Doug Peckenpaugh of BNP media gives us an overview of the top trends to watch. It’s not just clean label, but organic and fresh foods as well. Some of the other questions we dive into are is old new again and what does “health halo” really mean? Read More