BAKED in Science
Episodes
EP105: How Flour Influences Product Development
12 Dec 2025
Contributed by Lukas
Wheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarter of a cake. That’s why keeping an eye on y...
EP104: Repurposed Grains for Less Food Waste
25 Nov 2025
Contributed by Lukas
An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise,...
EP103: Exploring Flour and Fermentation with a Bread Sommelier
23 Oct 2025
Contributed by Lukas
Bread is more than just a staple food. It’s the cornerstone of countless meals around the world! It’s a food that humans have been enjoying for mi...
EP102: Leveraging Data for Optimal Quality Control
01 Oct 2025
Contributed by Lukas
Maintaining quality control (https://bakerpedia.com/processes/quality-control-for-baking-ingredients/) and product standards is an essential part of t...
EP101: Taking a Bite out of IBIE 2025 with AB Mauri
21 Aug 2025
Contributed by Lukas
IBIE, the International Baking Industry Exposition (https://www.bakingexpo.com), is the biggest baking event in the Northern Hemisphere that takes pla...
EP100: Magic Enzymes
31 Jul 2025
Contributed by Lukas
Enzymes are protein catalysts that facilitate chemical reactions in bakery products without producing any change in their molecular structure. In the ...
EP99: Health Concerns Around Ultra-processed Foods
11 Jun 2025
Contributed by Lukas
Ultra-processed foods (UPF) have become commonplace in the fast-paced world of today, as the food industry’s answer to consumer demand for convenien...
EP98: Scaling Up in the Bakery
29 May 2025
Contributed by Lukas
Scaling up is the process of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand bu...
EP97: Sweet Baking Solutions
11 Apr 2025
Contributed by Lukas
Sugar reduction is a hot topic for bakers looking to meet current market trends and satisfy health-conscious consumers’ demands. However, bakers kno...
EP96: AI Automation in the Baking Industry
17 Mar 2025
Contributed by Lukas
Artificial intelligence is getting a lot of attention these days, and many are wondering how it can be harnessed to help today’s bakers. While it’...
EP95: Support for Canadian Entrepreneurs
05 Feb 2025
Contributed by Lukas
Professional guidance and support for entrepreneurs in the food and beverage industry is invaluable, especially for those who may just be starting out...
EP94: Tackling Baking Challenges with Research Consultants
07 Jan 2025
Contributed by Lukas
In the baking industry, each step, bit of expertise, and technical skill plays a vital role in achieving excellence. Whether you’re an experienced b...
EP93: Adopting AI and Vision Inspection In Production Lines
12 Dec 2024
Contributed by Lukas
Providing high-quality bakery products is essential for successful bakery operations. However, traditional, rule-based methods for quality assurance (...
EP92: The Baker to Baker Approach
06 Nov 2024
Contributed by Lukas
Seasonal baking opens up exciting possibilities for commercial bakers to captivate customers, drive sales, and maintain a competitive edge. Tailoring ...
EP91: Less Shortening, More Foldability
16 Oct 2024
Contributed by Lukas
Shortening (https://bakerpedia.com/ingredients/shortening/) is a commonly used ingredient in commercial baking, which helps produce moist and soft bak...
EP90: Innovation in Quality Assurance and Quality Control Processes
11 Sep 2024
Contributed by Lukas
Quality control for ingredients and raw materials (https://bakerpedia.com/processes/quality-control-for-baking-ingredients/) is an important part of t...
EP89: Giving Food Waste A New Life with Nutraberry
06 Aug 2024
Contributed by Lukas
Food waste contributes significantly to environmental degradation, as large quantities of edible food are discarded for various reasons including cosm...
EP88: The Rise of Bakery Showcase Canada
09 Jul 2024
Contributed by Lukas
Bakery Showcase is one of the most important events in the Canadian baking industry and the perfect place to catch up on the latest trends and innovat...
EP87: Plant Your Bread, Cakes, and Muffins
11 Jun 2024
Contributed by Lukas
The plant-based food trend has been growing steadily since 2017 when its market was valued at $3.9 billion. As of 2023, this market was valued at $8.1...
EP86: Creating High Protein Bread
09 May 2024
Contributed by Lukas
The better-for-you bakery trend has grown immensely in the last few years, as consumers demand more nutritious baked goods with plenty of functional i...
Ep85: Innovative Baking Technologies at iba 2023
11 Apr 2024
Contributed by Lukas
While iba may have been last fall, there are still plenty of creative and innovative solutions to delve into from the world’s leading trade fair for...
Ep84: Celebrating Canadian Bakers
01 Apr 2024
Contributed by Lukas
From regulation compliance to pushing for sustainability (https://bakerpedia.com/baking-for-a-sustainable-future/), today’s bakers have a lot on the...
EP83: Making Connections at BakingTECH 2024
06 Mar 2024
Contributed by Lukas
While commercial baking relies on skills, productivity, and innovation, networking is also an important part of this industry. That’s why attending ...
EP 82: Best in Bakery Trends 2023
01 Feb 2024
Contributed by Lukas
The baking industry is always evolving to meet consumer demands. This changing landscape may help drive innovation but can also pose challenges when i...
EP 81: Exciting Bakery Solutions from iba 2023
18 Jan 2024
Contributed by Lukas
Last year, BAKERpedia was on the show floor at iba 2023 (https://bakerpedia.com/iba/)! As the world’s leading trade fair for bakery, confectionery, ...
EP80: Baking With Steam at iba 2023
27 Nov 2023
Contributed by Lukas
This autumn BAKERpedia attended iba 2023 (https://bakerpedia.com/iba/) in Munich! iba is the world’s leading trade fair for bakery, confectionery, a...
EP79: The Bright Future of UV Sanitizing Technology
17 Oct 2023
Contributed by Lukas
Shelf life extension is a significant concern for bakers, and with the rise of the clean label bakery trend, many are searching for more natural metho...
EP 78: Boosting Efficiency and Sustainability with Release Agents
22 Aug 2023
Contributed by Lukas
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...
EP77: Improving Shelf Life with Enzymes
28 Jun 2023
Contributed by Lukas
Shelf life extension is a complex issue that doesn’t have a simple solution, however, enzymes (https://bakerpedia.com/ingredients/enzyme/) can be a ...
EP76: Regulations and Compliance in Food Labeling
31 May 2023
Contributed by Lukas
Getting your product to market has many steps, and a crucial one is developing a compliant nutrition facts label. Food labeling (https://bakerpedia.co...
EP75: Unleashing Innovation in Baking Industry
27 Apr 2023
Contributed by Lukas
Success in today’s baking industry calls for more than just making bread or cake. It requires a broad range of knowledge in fields like food science...
EP74: Modernizing Baking Techniques
28 Mar 2023
Contributed by Lukas
Each year the baking industry gathers to learn, network, connect and explore at BakingTECH, a show hosted by the American Society of Baking (ASB). Thi...
EP73: Shared Knowledge for the Baking Industry
02 Mar 2023
Contributed by Lukas
Being a skilled baker is a continuous process of refining your craft. It starts by mastering new techniques, comprehending the science behind it, or l...
EP 72: Empowering Research and the Senegal Bonbon Bouye
13 Feb 2023
Contributed by Lukas
As food science and technology continue to advance, so do opportunities to elevate nutrition and quality of life for communities. One impactful exampl...
EP71: Possibilities in 3D Food Printing
20 Dec 2022
Contributed by Lukas
Creativity has always been a fundamental part of food. The industry is constantly looking for ways to build something groundbreaking and eye-catching ...
EP70: Add Protein, Hold the Gluten
08 Dec 2022
Contributed by Lukas
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 f...
EP 69: IBIE Trends and Highlights
07 Nov 2022
Contributed by Lukas
The baking industry gathered from around the world at IBIE 2022 to talk shop and explore the latest trends and innovations. Since this baking expo onl...
EP68: The Art of Lamination
29 Sep 2022
Contributed by Lukas
A sixth-generation master baker, competitor and jury member for international baking competitions, business owner, consultant, professor, and most rec...
EP67: Baking Industry Update and Top Trends Pt. 2
04 Aug 2022
Contributed by Lukas
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 ...
EP66: The Gift of Baking: Marda Stoliar
11 Jul 2022
Contributed by Lukas
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 s...
EP65: The Science of Flavor
24 May 2022
Contributed by Lukas
Rich, complex flavors can truly set a baked good above the rest. And while familiar, traditional flavors can make customers fall in love with your bra...
EP64: Baking FAQ with the BAKERin Team
29 Apr 2022
Contributed by Lukas
Here to tackle the biggest issues and top questions in the baking industry is the BAKERin team (https://bakerpedia.com/bakerin/)! As part of BAKERpedi...
EP63: Baking Industry Update and Top Trends Pt. 1
29 Mar 2022
Contributed by Lukas
What’s the latest trends and biggest topics in the baking industry right now? After a disruptive few years, with aftershocks still impacting busines...
EP62: What’s New at BAKERpedia
08 Feb 2022
Contributed by Lukas
As a baking professional, there’s always something you can do to further improve your craft. Whether it’s learning more techniques, understanding ...
EP61: Planting a Love of Cereal Science
20 Dec 2021
Contributed by Lukas
Flour is at the heart of so many baked goods, so it’s no surprise that wheat is a passionate subject for many bakers and food professionals. For Cla...
EP60: A Marketing Strategy Success Story
30 Nov 2021
Contributed by Lukas
With all the changes to the baking industry over the last two years, how companies interacted with customers was a big one. Trade shows, face-to-face ...
EP59: Cut Carbs & Boost Fiber with Resistant Starch
28 Oct 2021
Contributed by Lukas
If you’re not familiar with resistant starch, you should be! This power-house ingredient is a unique and interesting form of starch with many applic...
EP58: Talking Donuts
14 Oct 2021
Contributed by Lukas
Donuts are a classic bakery treat that seem to be a forever favorite. Ranging from simple to deliciously complex, they also are a space for innovation...
EP57: Survival and Evolution in the Baking Industry
29 Sep 2021
Contributed by Lukas
Since 2020, the baking industry has seen its fair share of changes, shake ups, and pivots due to the pandemic. Even now as the world makes its way to ...
EP56: Gluten Free Pt. 2 Product Development
28 Jul 2021
Contributed by Lukas
As the demand for gluten-free baked goods has grown over the years, so has the ingredient technology to make delicious products. However, there are st...
EP55: Gluten Free Pt. 1 Why it Matters
16 Jun 2021
Contributed by Lukas
The interest in gluten free products (https://bakerpedia.com/processes/gluten-free/) is not slowing down and has established itself as a lasting trend...
EP54: Getting a Rise with Chemical Leavening Pt. 2
29 Apr 2021
Contributed by Lukas
Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and str...
EP53: Getting a Rise with Chemical Leavening Pt. 1
09 Apr 2021
Contributed by Lukas
Forever causing reactions in baking science, chemical leavening systems are essential to a number of baked goods. Typically made up of a food-grade ba...
EP52: Mix, Match & Maximize
26 Feb 2021
Contributed by Lukas
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 opportunitie...
EP51: A New Era of BAKED In Science
11 Jan 2021
Contributed by Lukas
Here to kick off a new year—and brand new era of BAKED in Science—is Mark Floerke! With 45 years of industry experience, he knows the ins and outs...
E50 - Is Aquafaba the Future of Egg Replacement?
18 Nov 2020
Contributed by Lukas
Aquafaba, the waste water from cooking legumes such as chickpeas, may not sound that exciting. However, it can be utilized in innovative and sustainab...
E49 - Prevent Mold
09 Oct 2020
Contributed by Lukas
Have you had issues with mold developing on your product? Or maybe some of your baked products later have a small amount of water gathered? Water acti...
E48 - 9 Baking Questions with Richard Charpentier
27 Aug 2020
Contributed by Lukas
At BAKERpedia, we hear a lot of questions from bakers. And most of the time, we find that a lot of other people are wondering the same thing. That’s...
E47 - The Vegan Trend in Baking
11 Jun 2020
Contributed by Lukas
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 ingredien...
E46 - Shelf Life and Enzymes
28 May 2020
Contributed by Lukas
Freshness is one of the biggest challenges in baked goods. The trick is keeping products tasting good over a long shelf life, especially if you have a...
E45 - Egg Replacement
08 May 2020
Contributed by Lukas
Navigating egg replacement in baking can be a challenge. There are plenty of reasons to remove eggs from your formula, from costs to labels. But don’...
E44 - What’s New in the World of Sourdough
23 Dec 2019
Contributed by Lukas
Sourdough might not be a new technique, but it’s the hot bread these days. What’s new in the world of sourdough? And what does it look like around...
E43 - What's New at IBIE pt. 3
03 Dec 2019
Contributed by Lukas
In this third and final installment of BAKERpedia’s tour of IBIE 2019, Dr. Lin talks protein, heat stable emulsifiers and how to make gluten-free nu...
E42 - What's New at IBIE 2019 pt. 2
14 Nov 2019
Contributed by Lukas
The biggest baking show deserves more than one podcast! Part 2 of BAKERpedia at IBIE 2019 includes virtual reality, innovative bake lines, and delicio...
E41 - What's New at IBIE 2019 pt. 1
22 Oct 2019
Contributed by Lukas
Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to fi...
E40 - Taste and Aroma in Baking
24 Sep 2019
Contributed by Lukas
What’s the best part about baked goods? The way they smell and taste, of course! It’s easy to forget that at the end of the day, taste is the key ...
E39 - Cancer-causing Baking Ingredients
18 Sep 2019
Contributed by Lukas
Do we need to be concerned with the ingredients we’re eating and baking with? You may be familiar with the concern over the use of ADA (Azodicarbona...
E38- Sustainability Practices Affecting the Baking Industry
03 Sep 2019
Contributed by Lukas
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 f...
E37 - More Innovations from IFT 2019
22 Aug 2019
Contributed by Lukas
There was just too much happening on the IFT trade show this year to limit it to one episode! The annual event has always been a place for finding new...
E36 - Innovations from IFT 2019
30 Jul 2019
Contributed by Lukas
The IFT annual event is a place bustling with new technologies, interesting ingredients, and hundreds of other things to spark the interests of the fo...
E35 - Baking with Ancient Grains
16 Jul 2019
Contributed by Lukas
Ancient and heirloom grains are popping up everywhere. While there is plenty of variety and benefits, which ones are hot in the baking industry right ...
Ep 34 - What in the world is the Chorleywood baking process?
02 Jul 2019
Contributed by Lukas
If you live in the U.S., or anywhere else that’s not the U.K. you may not be very familiar with the Chorleywood baking process for bread. And no, i...
E33 - Emulsifier Replacement Technologies
21 Jun 2019
Contributed by Lukas
There’s a lot of focus on solutions for replacing emulsifiers. In fact, so much that you’re probably tired of hearing about it. But this is really...
E32 - What's the Most Important Aspect of Flour?
29 May 2019
Contributed by Lukas
Take a close look at flour, and you’ll find a lot of valuable information there. Understanding the makeup of flour gives insight into baking factors...
E31 - Baking with Natural Flavors and Colors
07 May 2019
Contributed by Lukas
It’s time to get au naturel with your baking. Natural colors and flavors are one of the challenges of clean label or natural baking. So let’s dive...
E30 - Breaking Down the Artisan Bread Trend
23 Apr 2019
Contributed by Lukas
Artisan bread and products are flying off the shelves. Why this interest in artisan style baking, and how can you get involved—or do it better? To...
E29 - BakingTech and Product Development Competition (PDC)
12 Apr 2019
Contributed by Lukas
In this episode we interviewed finalists for the Baking Product Development Competition (PDC) contest at BakingTech19. This competition facilitates th...
E28 - IBIE and BakingTech 2019
26 Mar 2019
Contributed by Lukas
What’s your favorite event for the baking industry? If you don’t attend any expos or conventions, you really should start too. Or you’ll miss ou...
E27 - Baking with Cannabis
12 Mar 2019
Contributed by Lukas
What’s a new frontier for the baking industry? Cannabis edibles. Legislation at the state and federal level is opening doors for a new market. And w...
E26 - Adam Yee Discussing Emerging Technology with Tom Mastrobuoni, CFO, Tyson Ventures
19 Feb 2019
Contributed by Lukas
On this unique episode of BAKED in Science, Dr. Carson presents from the podcast series My Food Job Rocks, Hosted by Adam Yee. On his podcast, Adam t...
E25 - Hot New Trends in 2019 for the Baking Industry
05 Feb 2019
Contributed by Lukas
What trends should you be paying attention to this year in the baking industry? Here are a few to keep on your radar. But before you can be truly su...
E24 - Baking Tech 2019
22 Jan 2019
Contributed by Lukas
Who’s ready for Baking Tech 2019? In this episode we discuss the American Society of Baking annual conference offering with Kent Van Amburg, Executi...
E23 - Low FODMAP
08 Jan 2019
Contributed by Lukas
Are low-FODMAP products the key to people eating bread again? If you aren’t familiar with the term, FODMAPs are fermentable short-chain carbohydrate...
E22 -BAKERpedia Questions Answered by Dr. Lin and Dr. Debi
11 Dec 2018
Contributed by Lukas
Every day we get questions on the BAKERpedia website. With over a thousand visits a day from people all over the world, it’s no surprise! When it co...
E21 - Basics of Tortillas and Chips
27 Nov 2018
Contributed by Lukas
What’s one of the fastest growing areas of the baking industry with lots of room for innovation and new products? Tortillas! From wraps to tacos to ...
E20 - Are you FSMA Ready?
13 Nov 2018
Contributed by Lukas
In this episode, Dr. Carson interviews Dr. Kantha Channaiah from AIB International and Richard Starke from Reading Bakery. Dr. Kantha Channaiah is th...
E19 - Steamed Donuts and other Innovations at IBA18
16 Oct 2018
Contributed by Lukas
You never know what bakery innovations you’re going to find at the IBA trade fair. Luckily, I got to learn about some cutting-edge products that off...
E18 - Sprouting a New Idea - a guide to sprouting your own grains
20 Sep 2018
Contributed by Lukas
Sprouted Grains have been sprouting in the commercial baking news for quite a while. In this podcast we discuss the challenges of food safety, and sci...
E17 - IFT Bakers Round Table
06 Sep 2018
Contributed by Lukas
Proteins, new innovations, crickets, a cereal scientist and a couple of dough heads: just your average episode of Baked in Science. This Bakers Roundt...
E16 - Alternative Protein
04 Sep 2018
Contributed by Lukas
Bakery customers keep expecting more and more out of baked goods, like more protein in bread or sweet goods. It’s the talk of the industry: How can ...
E15 - Baking with High Fiber in Sweet Goods
21 Aug 2018
Contributed by Lukas
High fiber is one of the hottest topics in the baking industry. Partly because of its challenging, yet highly-functional and nutritious role, and part...
S2E14 - Allergen Control and Food Safety
16 Aug 2018
Contributed by Lukas
What’s your food safety culture? No matter the size of your operation, food safety programs and practices should be weaved into your company’s DNA...
E13 - Cleaning Up Your Label
20 Jul 2018
Contributed by Lukas
The future of baking is clean label. And the future of clean label is sourdough. Why? Sourdough systems are cleaner systems. They involve a natural pr...
E12 - What are Enzymes?
15 May 2018
Contributed by Lukas
Use nature to bake things right! That’s right, I’m talking about those proteins that offer the solutions the baking industry needs: enzymes! And w...
E11 - Gluten-Free Bread
04 May 2018
Contributed by Lukas
After getting over 12,000 views on our LinkedIn post, and plenty of comments on how Chadwick White was able to throw a gluten free pizza crust in the ...
E10 - How you can make fermentation work for you!
17 Apr 2018
Contributed by Lukas
Aaron Clanton from AIB International and Jacinth Cote from Lallemand, our podcast experts on fermentation get into the weeds with fermentation. Jacint...
E9 - American Society of Baking 2018 Innovation Awards
05 Apr 2018
Contributed by Lukas
These are the American Society of Baking 2018 Innovation Awardees. Remove chlorinated flour and aluminum from your cake ingredient label? In this int...
E8 - ‘Titans I: Cordia Harrington and Rowdy Brixey at ASB’s Baking Tech 2018’
21 Mar 2018
Contributed by Lukas
What does it take to be a Titan in the baking industry? In this surprising interview, Baking Hall of Fame inductee, Cordia Harrington talks about her ...
E7 - Preventative Maintenance
14 Mar 2018
Contributed by Lukas
Are you having issues juggling a Preventative Maintenance (PM) program? Or how do you prevent grease from contaminating your food? Our first guest hav...
E6 - How To Excel At Your Next Food Safety Audit
07 Mar 2018
Contributed by Lukas
Would you like to learn the secrets of a successful food safety audit? We start with Stephanie Lopez, VP of Food Safety Services, Americas, AIB Intern...