Why keto baking will impact the future of baking.

Are you looking forward to attending the IBIE Baking Expo this year? Come see me speak at IBIEducate about the keto bakery trend and how it will affect the future of food. Here’s a little sneak peek at what I’ll be discussing.

In 2020 alone, the keto market was valued at 10 billion dollars. Meanwhile, the next best top bakery trend, gluten free, was only valued at 5 billion dollars. Keto baking is the making of bread and other baked goods by replacing wheat flour with low-carbohydrate sources and other functional ingredients. The science behind keto has held strong over the years, with its focus remaining on fiber and net carbs.

Keto baking driving innovation

In time, this has led to the development of novel ingredient technologies, like resistant starch and wheat protein isolate. With quality ingredients, we have preliminary data to indicate what process controls are needed in the bakery for the predictability. Predictable data opens the door for artificial intelligence. One of the biggest focuses of my talk will be what is required for the baking industry to open its doors to artificial intelligence. As an informational and educational resource for the baking industry, at BAKERpedia we are always looking toward the future and what it will hold for bakers and bakeries alike.

Join me for my full talk at IBIEducate to explore keto baking and process controls, and come away with new ideas, ingredient technology, and instrumentation to implement consistent bakery products:

Why Keto Is Proving to Be the Biggest Impact on the Future of Baking

  • Sunday, September 18, 2022 at IBIE
  • 12:15 PM – 12:45 PM

Register for this event and learn more here!

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