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BAKED in Science

by BAKED In Science
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Latest episodes

  • EP112: Protein in Baking

    October 15, 2026 · 38 min

    Protein (https://bakerpedia.com/processes/high-protein-bread/) is having a serious moment in the baking world. It's showing up in everything from sandwich breads to morning muffins, and bakers are finally getting the chance to think…

  • EP111: Dealing With Adversity

    August 31, 2026 · 19 min

    While baking might be an art, bakers know that it isn’t always a cakewalk. Between trends (https://bakerpedia.com/the-top-bakery-trends-for-2025/), formulation, regulations (https://bakerpedia.com/navigating-fda-deregula…

  • EP110: The Flavorful Story Behind Vanilla

    July 29, 2026 · 24 min

    Vanilla remains one of the most popular flavors in the baking industry, but this fruit has a much more complex history than many realize. Vanilla (https://bakerpedia.com/ingredients/vanilla/) is thought to have originated in Central and…

  • EP109: The Latest Innovations from Bakery Showcase Canada

    May 25, 2026 · 22 min

    Bakery Showcase is Canada’s biggest baking show. Hosted by the Baking Association of Canada [https://www.baking.ca] (BAC), this well-known event is the ideal spot to catch up on the latest trends and innovations in the Canadian baking…

  • EP108: Profit Through R&D

    April 14, 2026 · 22 min

    Choosing the right flour can make or break your bakery process. Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas, which is why controlling the quality (https://bakerpedia.com/processes/flour-quality/) of…

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  • EP107: The Biggest Bakery Trends of 2026

    February 13, 2026 · 36 min

    From functional ingredients and plant-based innovations to bold global flavors, today's consumers are hungry for products that tell a story and fit their lifestyle. Savvy bakers who keep a finger on the pulse of the newest bakery trends…

  • EP106: Engineering Gluten-Free Baked Goods

    January 15, 2026 · 40 min

    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…

  • EP105: How Flour Influences Product Development

    December 12, 2025 · 28 min

    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…

  • EP104: Repurposed Grains for Less Food Waste

    November 25, 2025 · 35 min

    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 (…

  • EP103: Exploring Flour and Fermentation with a Bread Sommelier

    October 23, 2025 · 22 min

    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…

  • EP102: Leveraging Data for Optimal Quality Control

    October 1, 2025 · 25 min

    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…

  • EP101: Taking a Bite out of IBIE 2025 with AB Mauri

    August 21, 2025 · 20 min

    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…

Full episode archive on Apple Podcasts →

About the show

Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!