Being a skilled baker is a continuous process of refining your craft. It starts by mastering new techniques, comprehending the science behind it, or learning the skills to keep up with emerging trends. That’s why the team at BAKERpedia shares information: to empower, inspire change and improve food manufacturing processes. So how did we [...]
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 [...]
The keto (or ketogenic) diet is a fast-growing weight loss dietary trend that is raising the demand for low carb, nutritional-packed baked goods. With the market projected to reach revenues of 14.75 billion USD by 2027, there is a growing space for bakers to innovate with keto products. The history of ketoIn 1925, an [...]
Update from SHIFT20 The annual IFT (Institute of Food Technologists) trade show moving completely online is just one sign of a shift happening in the food and baking industry. The virtual conference focused on other shifts the industry is seeing—formulations, packaging, technology, food safety, consumer tastes and everything in between—and how to adapt and [...]
