22 08, 2023

BAKED in Science EP78: Boosting Efficiency and Sustainability with Release Agents

There’s nothing more frustrating than baked goods getting stuck in their pans, which is why release agents are so valuable for commercial bakers. In the baking industry, release agents are used to help remove baked goods from baking pans, molds, tins, trays, conveyor belts, or packaging. With the industrialization of baked goods production also [...]

29 07, 2023

A Greener and Cleaner Baking Industry

Alright, bakers! Last year, you all loved seeing us at IBIE, so this year we’ll be making our way to… drumroll please… iba in Munich, Germany! I’m so excited to see its unique cross-section of the entire industry, with everything from raw materials manufacturers and packaging technology to traditional crafts and digitalization. After being [...]

17 09, 2021

Reducing Food Waste Through Product Optimization via Thermal Profiling

By some estimates, anywhere from a quarter to a third of all food produced globally and destined for human consumption goes to waste. When looking at total weight, bread and many other yeast-leavened goods top the list of avoidable food waste. Food that goes unconsumed and relegated to the bin may be discarded for [...]

3 09, 2019

BAKED in Science S2E38: Sustainability Practices Affecting the Baking Industry

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. Because being sustainable isn’t just what your business does, but the entire baking ecosystem! There are a lot of companies [...]

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