BAKED in Science

Gluten-free formulations come with their share of difficulties and troubleshooting. When developing gluten-free products, it’s vital to keep in mind that the lack of gluten causes structural problems in gas retention. Gluten-free baking (https://bakerpedia.com/processes/gluten-free/) requires knowledge of bakery science alongside a blend of the right ingredients for optimal texture and shelf life. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Dilek Uzunalioglu, R&D consultant and founder of Agora Food Solutions (https://agorafoodsolutions.my.canva.site/agora), specializing in food and ingredient innovation, research, development, and commercialization. With 25+ years of experience across academia and industry, she has led global food R&D programs, managed technical teams, and driven innovation for multinational corporations and startups such as Ingredion and Motif FoodWorks. The Science of Gluten-Free Baking Some topics covered include: Ingredient functions in food systems Food science vs food engineering Opportunities to improve the nutrition of gluten-free goods Considerations for Celiac disease and gluten allergies Formulating to re-create the gluten structure Enzymes for improved texture and shelf life

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 your flour quality (https://bakerpedia.com/processes/flour-quality/) is crucial for optimal product development. The key is picking a flour that works well with your application and process in order to get the texture, flavor, and consistency you’re aiming for, each and every single time. In this episode of BAKED in Science, host Mark Floerke is joined by Dimitrios Argyriou, Managing Director at Grainair. Grainar (https://grainar.com) offers innovative solutions that help bakers improve the quality of their products. With a solid scientific background and more than 80 years of experience, they constantly explore the latest developments in biotechnology, cereal science, and industrial analytics. Talk About Flour Power Some topics covered include: The intricacies of flour milling Getting the most out of R&D Balancing experience and objective data Baking as a multifactorial process The importance of sharing knowledge

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, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system. In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products. Waste Less, Enjoy More While discussing repurposed grains, some topics covered include: Expanded ingredients range at Agrain Giving new life to spent brewer’s grains Nutritional properties of repurposed grains Improved texture in baked products Considerations for flavor profiles Upcycled ingredients for a smaller carbon footprint

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 millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers. In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products. Baking Up A Passion For Bread Some topics covered include: How bread differs between Europe and North America Freshly milled flour quality The bread sommelier program Educating consumers and artisanal bakers Encouraging younger generations to become bakers Translating Trevor J. Wilson’s Open Crumb Mastery to Polish This podcast is brought to you by: Brabender This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com

Maintaining quality control (https://bakerpedia.com/processes/quality-control-for-baking-ingredients/) and product standards is an essential part of the baking process. Modern bakeries require accuracy, reliability, and streamlined operations to optimize output and ensure consistent results that meet consumer demands. Luckily, there are tools and equipment (https://bakerpedia.com/how-to-improve-dough-quality-using-the-mixolab/) available to make these tasks more manageable, all the while championing objectivity and repeatability. In this episode of BAKED in Science, host Mark Floerke is joined by Lena Bosc-Bierne, Applications Specialist at CHOPIN Technologies, a KPM Analytics brand. KPM Analytics (https://bakerpedia.com/kpm-analytics/) supplies instruments that measure critical quality parameters of incoming ingredients, analyze products during the baking process, and ensure final product quality. Focusing on Quality Control During their conversation, some topics covered include: Addressing labor shortages The importance of flour quality Bridging the gap between bakers and millers Understanding the functionality of alternative ingredients Introducing the Mixolab 300

IBIE, the International Baking Industry Exposition (https://www.bakingexpo.com), is the biggest baking event in the Northern Hemisphere that takes place every three years. This year’s event will take place from September 13 to 17 in Las Vegas, Nevada. As the show draws near, what better way to prepare than by getting a sneak peek of what will be happening at the show? In this episode of BAKED in Science, host Mark Floerke is joined by Rick Oleshak, Vice President of Marketing at AB Mauri North America to discuss IBIE. AB Mauri North America (https://bakerpedia.com/ab-mauri/) is a division of AB Mauri, a global leader in yeast and bakery ingredient products. Visit them (https://bakerpedia.com/ibie/ab-mauri/) at IBIE, at West Hall 1545, North Hall 5412. Baking Up Fun at the Show While discussing the Baking Expo, some topics covered include: The importance of IBIE for the baking industry BEST in Baking Award for Data Collection for Process Improvement AB Mauri’s 80’s themed booths Their events at the Baking Expo Booth samples with egg replacer

Enzymes are protein catalysts that facilitate chemical reactions in bakery products without producing any change in their molecular structure. In the baking process, enzymes (https://bakerpedia.com/ingredients/enzyme/) have many functions, including aiding fermentation, reducing mixes, modifying dough handling properties, dough strengthener, and even crumb softeners. Their multi-purpose abilities make them very valuable to the modern baker. In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Vice President of Market & Business Development at Enzyme Innovation, Inc. (https://bakerpedia.com/enzyme-innovation/) In his 28 years of rich experience in enzymes and probiotics, Dipak has travelled to more than 34 countries and covered everything from product and application development to sales and marketing. Currently, Dipak is responsible for market and business development in the Americas and Far East countries. Mystical and Magical Enzymes While discussing enzymes, some topics covered include: How enzymes work Combining enzymes for targeted outcomes Probiotics versus prebiotics Enzymes in gluten-free formulations Categories of enzymes Shelf-life extension capabilities Solutions for reducing eggs, sugar, and shortening What sets the company apart

Ultra-processed foods (UPF) have become commonplace in the fast-paced world of today, as the food industry’s answer to consumer demand for convenience. In recent years, there has been growing concern for how these foods may be affecting public health. In this episode of BAKED in Science, host Mark Floerke is joined by Bogdan Dobraszczyk, retired research fellow. Bodgan has worked in the cereals industry for many years as a research scientist at Rank Hovis MacDougall Research Centre, and then as a Research Fellow at the Reading University where he developed and worked on many research projects on dough rheology and baking. A Closer Look at Ultra-processed Foods While discussing ultra-processed foods, some topics covered include: How UPF relates to clean label (https://bakerpedia.com/processes/clean-label/) Current health scare about ultra-processed foods The xanthan gum conundrum A hunger for natural alternatives Retail industry’s interest in the UPF concern Lack of definitions for clean label This podcast is brought to you by: Brabender This episode is brought to you by Brabender A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com

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 business opportunities, production scaling (https://bakerpedia.com/how-thermal-profiling-can-help-scale-up-bread-production/) is one of the major challenges these operations may face. Fortunately, there are experts who can help guide you through the process of scaling your bakery business. In this episode of BAKED in Science, host Mark Floerke is joined by Jacinta Kemboi, Senior Food Scientist and Director of Product Development and Innovation at Cama Research & Development Consulting. Cama Research (https://camaresearch.com) aims to support small health food businesses to navigate growth with ease. They offer the support and strategy necessary to allow health food businesses thrive in a landscape that demands clarity and confidence. Maximizing Growth and Scaling Bakery Businesses Some topics covered include: The pitfalls of scaling a food business Shelf-life considerations Putting together relevant documentation The importance of costing Leaning on your network and resources Gaining support through consultants

Sugar reduction is a hot topic for bakers looking to meet current market trends and satisfy health-conscious consumers’ demands. However, bakers know that sugar (https://bakerpedia.com/ingredients/sugar/) is a critical ingredient in many baked goods, including cakes, pastries, and cookies. It not only provides a sweet taste and influences flavor perception but also has several important functional properties, which are vital to bear in mind when reducing or replacing sugar. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Julia DesRochers, Senior Principal Scientist at Tate & Lyle. Tate & Lyle is a world leader in ingredient solutions for healthier food and beverages, operating for over 165 years. They work with customers via their low and no-calorie sweeteners (https://bakerpedia.com/ingredients/sweeteners/), gut-friendly fibers, and texturants to create smooth or crunchy, creamy or airy products, among other ingredient solutions. Maintaining Sweetness Without The Sugar During their conversion about sugar reduction, some topics covered include: Sugar replacement in baking Considerations for sugar reduction Rebalancing the functional properties of sugar in formulations Factoring in digestive tolerance numbers Combining sweeteners to maximize texture Adding soluble and insoluble fibers Selecting starches for optimal thickening and gelatinization

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’s too soon to understand the full extent of AI’s capabilities, this technology is already being used to reduce product loss (https://bakerpedia.com/how-to-avoid-product-loss/), boost quality assurance (https://bakerpedia.com/food-safety/quality-assurance/), and much more in bakery plants. In this episode of BAKED in Science, host Mark Floerke is joined by five bakery experts to discuss the future of artificial intelligence in the baking industry and how it can be used to improve yield and productivity, as well as minimize waste in bakery plants. As a Certified Executive Coach with over 20 years in the bakery manufacturing industry, Dr. Lin Carson has pioneered the way for knowledge sharing through BAKERpedia. Starting with a BSc degree in Food Science & Technology from The Ohio State University, and a MSc and PhD from the Department of Grain Science at Kansas State University. She has led teams for bakery manufacturing companies like Wendy’s International and Dave’s Killer Bread. A career baker, Jim Little has more than 30 years of experience in a wide variety of products and production methods within the baking industry. Currently, he is the Senior Vice President of R&D and CI at CraftMark Bakery (https://www.craftmarkbakery.com) in Indianapolis, he has been challenged to develop an even deeper knowledge of formulation and production across frozen bread dough, cookies, muffins and flatbread. Yuegang Zhao is the Chief Commercial Officer for KPM Analytics (https://bakerpedia.com/kpm-analytics/), a global quality assurance and food safety solutions provider serving food, agriculture, and environmental industries. Yuegang has over 20 years of extensive global experience creating, developing, and growing enterprise value in various industries ranging from aerospace to fluid analysis. Phillip Stringer is the founder of Comprehensive Process Solutions, LLC (https://bakerpedia.com/comprehensive-process-solutions/), and an accomplished Engineering and R&D professional with 14 years of experience in the Food, Agriculture, and Pharmaceutical industries. His global expertise, gained from working in over 30 countries across six continents, equips him with a deep understanding of diverse client needs. Tremaine Hartranft, Vice President of Technical Growth and Strategy, is responsible for supporting the development of the vision, value and organizational structure at Reading Bakery Systems (https://www.readingbakery.com). Prior to joining Reading Bakery Systems, Tremaine worked at Brentwood Industries as a Research & Development Engineer, and at Lucent Technologies as a Process Analyst. How AI Can Help the Baking Industry Some topics covered include: Utilizing artificial intelligence to automate standard operating procedures Leveraging AI during the formulation process Vision inspection systems for improving quality The opportunity to use data for predictive maintenance Training AI to keep production standards up while experts are away The challenges of confidentiality around data sharing Developing an AI strategy for your bakery

Professional guidance and support for entrepreneurs in the food and beverage industry is invaluable, especially for those who may just be starting out. Whether that’s through mentorships or sharing knowledge (https://bakerpedia.com/empowering-the-global-baking-industry/), initiatives and resources that uplift entrepreneurs can encourage their growth and boost their overall success in the food industry. In this episode of BAKED in Science, host Mark Floerke is joined by two individuals who work to support entrepreneurs in the Canadian food industry. Natalie Fredrick-Wilson is a Business Advisor at the Center for Women in Business (https://www.centreforwomeninbusiness.ca) at Mount St. Vincent University and the leader of its SPICE Program. The Specialized Program in Cooking Entrepreneurship (or SPICE) (https://www.centreforwomeninbusiness.ca/learning/spice-specialized-program-in-cooking-entrepreneurship/) is a unique, free program designed for historically under-represented Nova Scotian women who are ready to move from their kitchen tables to a fully compliant food business. Leah Noble is the Executive Director of the Pan Cape Breton Food Hub. The Cape Breton Food Hub (https://www.capebretonfoodhub.com) provides a distribution linkage between local food producers and consumers, creating a more sustainable food system by increasing the viability of local producers while improving access to high quality local food. Supporting Entrepreneurs in the Food Industry As they discuss resources for entrepreneurs, some topics covered include: Initiatives to support women in business in Canada The start of the SPICE Program Regulatory challenges in the Canadian food industry The learning curve for new entrepreneurs Helping food producers get their products to consumers Community aid and installations for food entrepreneurs Supporting fair compensation for food producers and farmers This podcast is brought to you by: Grain Millers Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at www.grainmillers.com!

In the baking industry, each step, bit of expertise, and technical skill plays a vital role in achieving excellence. Whether you’re an experienced baker aiming to grow your enterprise or an enthusiastic home baker preparing to venture into commercial production, the path to success has both obstacles and possibilities. This is where a bakery consultant (https://bakerpedia.com/elevate-your-baking-business-with-a-bakery-consultant/) proves invaluable, serving as a trusted partner to navigate challenges and open the gateway to success. In this episode of BAKED in Science, host Mark Floerke is joined by Garteth Armanius, Technical Director, and Victoria Yeung, Senior Project Manager, at PreScouter. PreScouter (https://www.prescouter.com) provides research support services to help business leaders make better R&D, product development, and corporate development decisions. They are a global network of aspiring and accomplished scientists, engineers, economists, analysts, industry experts, and developers who share a common ambition: to apply academic and industry knowledge and problem-solving skills to challenges faced in industry. Offering Insights to Baking Industry Challenges Some topics covered include: The history of PreScouter Formulating good baking questions Collaborating with bakery experts Technologies to improve shelf life and ingredient sourcing Tools to analyze consumer reviews and pain points Advising bakers beyond the research This podcast is brought to you by: Goodway Technologies Goodway Technologies is a leading manufacturer of specialty cleaning and sanitation solutions engineered specifically for food and beverage production facilities such as Bakeries. These solutions include industrial dry steam cleaners, automated conveyor belt cleaning systems, alcohol atomizing mist spray systems, and industrial vacuums such as explosion-proof, HEPA, and wet/dry. See the Goodway difference with a free onsite demo. Call us today - 1-800-333-7467 or visit www.Goodway.com to learn more.

Providing high-quality bakery products is essential for successful bakery operations. However, traditional, rule-based methods for quality assurance (https://bakerpedia.com/food-safety/quality-assurance/) can be time-consuming and have become more difficult with current labor shortages. Vision inspection is an alternative that has been on the market for decades, used initially for final inspection and packaging. Nonetheless, in recent years, its capabilities have evolved with the latest technological advances, including artificial intelligence. In this episode of BAKED in Science, host Mark Floerke is joined by Yuegang Zhao, Chief Commercial Officer at KPM Analytics to discuss vision inspection, artificial intelligence, and how they can be used to improve quality control in bakeries. KPM Analytics (https://bakerpedia.com/kpm-analytics/) supplies instruments that measure critical quality parameters of incoming ingredients, analyze products during the baking process, and ensure final product quality. Their comprehensive range of analyzers are used by food producers throughout their production to improve efficiency, ensure quality and protect their brand. Futuristic Tools for Quality Control As they discuss vision inspection systems, some topics covered include: The evolution of vision inspection systems How vision inspection can help address labor shortages Managing waste while integrating new technologies Utilizing data to improve a line’s yield Strategies for implementing vision inspection Opportunities to produce higher quality products at lower costs This podcast is brought to you by: KPM Analytics KPM Analytics is working alongside industrial bakers for quality assurance and process control at every stage of their production to improve efficiency, ensure quality and protect their brand. Their comprehensive range of analyzers provides critical quality measurements of incoming ingredients, analysis of products during the baking process, and inspection of final product quality for consistency. To learn more, go to www.kpmanalytics.com

Seasonal baking opens up exciting possibilities for commercial bakers to captivate customers, drive sales, and maintain a competitive edge. Tailoring your bakery’s offerings to each season keeps your bakery both relevant and irresistible. Of course, crafting these seasonal delights (https://bakerpedia.com/festive-bakes-and-seasonal-treats/) demands more than creativity. it calls for technical skill in formulation, precise processing, and rigorous quality control to ensure each treat is perfectly executed. In this episode of BAKED in Science, host Mark Floerke is joined by three other baking industry professionals to discuss a baker to baker approach to seasonal baking. Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling and food history in his repertoire. He is currently the CEO of Baking Innovation (https://baking-innovation.com), finding practical uses for emerging innovations and technologies. Denise Stemmler is a Technical Sales Representative at Bakers And Us (http://www.bakersandus.ca/en/). Bakers & Us is a full service wholesale distribution expert, servicing the bakery and pastry industries of the Greater Toronto Area. Peter Jacobs is a highly skilled RBA Certified Master Baker with over 40 years of baking experience. He uses his experience in the bakery and food production industry at his company, The Bakers Workshop (https://thebakersworkshop.ca), to consult clients in product development, production-line application, economic production efficiencies, formula development, and mentoring recruits. The Change of Seasons in the Bakery Some topics covered include: Bakery preparation for the holidays Leveraging current technology Ingredient cost considerations for seasonal baking Learning from other bakers Baking regulation and certification Artisanal techniques in seasonal baking This podcast is brought to you by: Enzyme Innovation Enzyme Innovation can help you extend shelf-life and prolong softness in your baked goods with SEBake Fresh Ultra™, Enzyme Innovation's proven, high-performing Maltogenic Amylase. Call (909) 203-4620 or visit enzymeinnovation.com to learn more!

Shortening (https://bakerpedia.com/ingredients/shortening/) is a commonly used ingredient in commercial baking, which helps produce moist and soft baked goods. However, this ingredient can come coupled with challenges such as off-flavors, rising costs, and not appealing to health-conscious consumers. Fortunately, enzymes can offer bakers solutions for these issues. In this episode of BAKED in Science, host Mark Floerke is joined by Dipak Roda, Senior Vice President of Market & Business Development at Enzyme Innovation (https://bakerpedia.com/enzyme-innovation/). Enzyme Innovation is a research-driven true manufacturer with more than 67 years of manufacturing experience, and unparalleled expertise in industrial probiotics and enzymes. Improving Texture and Shelf Life with Enzymes As they discuss fat reduction, some topics covered include: Eco-friendly enzyme solutions Using enzymes in corn and flour tortillas The growing tortilla market The benefits of reducing shortening Shelf-life extension using enzymes Fat reduction possibilities in muffins This podcast is brought to you by: Enzyme Innovation Need to improve the foldability, rollability, and texture of tortillas? Enzyme Innovation can help with SEBake LO™ a powerful enzyme blend that can mimic shortening function when replacing up to 33% of shortening in wheat flour tortillas. Call (909) 203-4620 or visit enzymeinnovation.com to learn more!

Quality control for ingredients and raw materials (https://bakerpedia.com/processes/quality-control-for-baking-ingredients/) is an important part of the production process for bakeries of all sizes. From flour quality to moisture, protein, and ash, there are a myriad of factors that can affect the quality of bakery products. In this episode of BAKED in Science, host Mark Floerke is joined by Arnaud Dubat, Director of Business Development at CHOPIN Technologies, a KPM Analytics brand. KPM Analytics supplies instruments that measure critical quality parameters of incoming ingredients, analyze products during the baking process and ensure final product quality. Their comprehensive range of analyzers is used by food producers throughout their production to improve efficiency, ensure quality, and protect their brand. Looking at Quality Control in a New Way During their conversation on quality assurance (https://bakerpedia.com/food-safety/quality-assurance/), some topics covered include: Variables that can impact flour type Discovering what does and doesn’t work for bakeries The importance of measuring Using new tools to collect more accurate data Improving efficiency for both bakers and millers Adjusting specifications to suit the ideal final product properties Troubleshooting quality issues This podcast is brought to you by: KPM Analytics KPM Analytics is working alongside industrial bakers for quality assurance and process control at every stage of their production to improve efficiency, ensure quality, and protect their brand. Their comprehensive range of analyzers provides critical quality measurements of incoming ingredients, analysis of products during the baking process, and inspection of final product quality for consistency. To learn more, go to www.kpmanalytics.com.

Food waste contributes significantly to environmental degradation, as large quantities of edible food are discarded for various reasons including cosmetic standards and logistical inefficiencies. However, more and more companies are rising to the challenge of mitigating food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/) and reimagining ways to put these scraps to good use. In this episode of BAKED in Science, host Mark Floerke is joined by David Wishnick of Nutraberry (https://www.linkedin.com/company/nutraberry/). Nutraberry is a Pacific Northwest natural functional ingredient manufacturer of berry seed flours and oils. This company upcycles berry seeds created during the production of seedless purée by focusing on manufacturing high quality berry seed powders to supply natural actives, colorants and exfoliants. Getting More Out of Fruit Some topics covered include: The nutritional value of fruit skins and seeds Supporting the evolution of the baking industry Fiber and oil production Addressing texture and mouthfeel Bread and artisanal applications This podcast is brought to you by: Goodway Technologies Goodway Technologies is a leading manufacturer of specialty cleaning and sanitation solutions engineered specifically for food and beverage production facilities such as Bakeries. These solutions include industrial dry steam cleaners, automated conveyor belt cleaning systems, alcohol atomizing mist spray systems, and industrial vacuums such as explosion-proof, HEPA, and wet/dry. See the Goodway difference with a free onsite demo. Call us today - 1-800-333-7467 or visit www.Goodway.com to learn more. Select Custom Solutions At Select Custom Solutions, we don’t just provide ingredients and services – we craft success stories for our customers in the food, beverage, and nutrition industries. Let us be the driving force behind your next masterpiece. Experience the difference with Select Custom Solutions – where innovation meets excellence, and your satisfaction is our priority. Learn more at selectcustomsolutions.com.

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 innovations. Established in 1932, the Baking Association of Canada (BAC) [https://www.baking.ca] serves as the national representative for the Canadian baking industry, which has historically run this well-known event. In this episode of BAKED in Science, host Mark Floerke is joined by Colleen Cross of Annex Business Media (https://www.annexbusinessmedia.com), Editor of the Bakers Journal (https://www.bakersjournal.com) and Canadian Pizza Magazine (https://www.canadianpizzamag.com) to discuss the growth and evolution of Canada’s Bakery Showcase (https://bakerpedia.com/baked-in-science-ep84-celebrating-canadian-bakers/) after the pandemic. In the 2024 Bakery Showcase Canada, Annex Business Media stepped in to help organize this trade show. Highlights from Bakery Showcase Canada As they recap this industry event, some topics covered include: Bakery Showcase Canada’s 2024 numbers How Annex Business Media got involved Organizing the showcase The wide variety of exhibitors Educational opportunities at the event Chronicling the history of Bakery Showcase Canada Mentorship and the future of the Canadian baking industry This podcast is brought to you by: Brabender This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com

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 billion with more consumers demanding plant-based alternatives, whether for ecological or ethical reasons. In the baking industry, plant-based baked goods (https://bakerpedia.com/the-plant-based-revolution-in-patisserie/) continue to be in high demand, with many citing reasons such as dietary restrictions, allergens, sustainability, and cost reduction. In this episode of BAKED in Science, Mark is joined by Morgan Keim and Brock Kuhlman of Plantible (https://www.plantiblefoods.com). Plantible is unlocking the power of plants to promote the health and longevity of people and the planet. They work with pioneering food brands to create better plant-based products that are affordable, tasty, and nutritious, making animal-based protein the less desirable alternative. Going Plant-Based for the Planet As they discuss plant-based protein alternatives, some topics covered include: Creating sustainable food systems RuBisCo (Rubi Protein™) Protein Consumer trend toward plant-based for health reasons Egg price volatility The science behind egg replacement Gluten-free enhancement Rubi Whisk™ to replace eggs in a variety of baked goods Innovating with ingredient solutions This podcast is brought to you by: Malt Products This podcast is made possible by Malt Products, a family business that manufactures and distributes a full line of natural, nutritious grain extracts and sweeteners. They source their extracts from whole grains and offer a full range of other sweeteners, available with non-GMO and organic certification. Learn more at www.maltproducts.com