As food science and technology continue to advance, so do opportunities to elevate nutrition and quality of life for communities. One impactful example of this is indigenizing food science, the process of integrating traditional food knowledge and nutrition into modern food systems, helping preserve cultural heritage and promote economic development. When put into practice, [...]
Sponsored by Enzyme Innovation. Developing products for the healthy food market has become so much more than adjusting fat or sugar levels. The rising demand for high protein, high fiber, plant-based, egg-free, or gluten-free baked goods is causing bakers to rethink whole formulas and find new functional, nutritional ingredients. A Master Baker and innovative [...]
A sixth-generation master baker, competitor and jury member for international baking competitions, business owner, consultant, professor, and most recently, author—Jimmy Griffin has just about done it all in his baking career. He got his start working from a young age in his 125-year-old family bakery set in Dublin, Ireland. Now, he’s finding ways to [...]
There’s no shortage of new ideas and markets popping up in the food and baking industry. The question is, which ones will still be thriving in the years to come? To give a fresh and informed perspective on the industry, your BAKED in Science host Mark Floerke brings on guest Jerry Smiley. No stranger [...]
Bakers have a special knack of seeing opportunities instead of risks. It’s a gift that allows food to make an impact on the world, even if it just starts by helping one person. In this episode, your BAKED in Science host Mark Floerke interviews 81-year-old Marda Stoliar about her adventures baking around the world. [...]
A rich, complex flavor can truly set a baked good above the rest. And while familiar, traditional flavors can make customers fall in love with your brand, out-of-the-box profiles can take it to a whole new level! The possibilities are practically endless when it comes to flavors in baking.Typically, they are added to food [...]
Here to tackle the biggest issues and top questions in the baking industry is the BAKERin team! As part of BAKERpedia’s influencer program, these seasoned professionals share their knowledge and keep you up to date on the latest innovations. Baking FAQ In this roundtable discussion, the group talks through some of the frequent problems [...]
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 and R&D solutions. However, sometimes it’s helpful to take a step back and hear stories from the customers buying the products. [...]
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? Well, here to tell us all about [...]
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 first guest to weigh in is Mark Floerke, [...]
