1. Upcycled Grains
Sustainability is becoming the norm, and upcycled grains are leading the charge. Think spent brewers’ grain flour or repurposed wheat middlings adding nutty depth to artisan loaves. At IBIE, you’ll see how these eco-friendly powerhouses boost fiber and protein without compromising texture.
2. Resistant Starches
Consumers want indulgence without the guilt, and resistant starches are delivering. These heat-stable marvels mimic traditional flour while reducing digestible carbs. Also, they’re ideal for keto bakes. I’m ready to sample next-gen solutions like tapioca and potato variants that keep cakes tender and breads springy.
3. Plant-Based Egg Replacers
Forget chalky or gummy vegan baked goods. The latest chickpea protein isolates and algal-based egg substitutes bind, aerate, and emulsify like the real deal. I’ve tested a few, and the results are egg-ceptional. I’m eager to catch some live demos that showcase how plants can rival eggs in volume and crumb structure.
4. Adaptogenic Add-Ins
Functional baking is getting a wellness twist with adaptogens like ashwagandha and reishi mushroom powders. These ingredients subtly infuse muffins and cookies with stress-reducing benefits, without the earthy aftertaste. I’m ready to chat with exhibitors who highlight how to balance flavor and function.
4. Fermented Flavors
Science is revolutionizing taste with lab-cultured vanilla, cocoa, and butter flavors that sidestep supply chain woes. These bio-identical compounds are indistinguishable from traditional extracts but more sustainable. Personally, I can’t wait to see which suppliers are pushing the boundaries here.
Why You Can’t Miss IBIE 2025
IBIE is where the future of baking unfolds. From hands-on workshops to exclusive ingredient previews, this trade show is your chance to network, learn, and taste the trends before they hit mainstream ovens. Join me at the Baking Expo in Las Vegas this coming September 13-17. See you at the show!
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| About the Author
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for over 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only digital and central technical resource for the baking industry. |
