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EP109: The Latest Innovations from Bakery Showcase Canada
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…
EP108: Profit Through R&D
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…
EP107: The Biggest Bakery Trends of 2026
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…
EP106: Engineering Gluten-Free Baked Goods
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…
EP105: How Flour Influences Product Development
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…
EP104: Repurposed Grains for Less Food Waste
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…
EP103: Exploring Flour and Fermentation with a Bread Sommelier
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…
EP102: Leveraging Data for Optimal Quality Control
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…
EP101: Taking a Bite out of IBIE 2025 with AB Mauri
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…
EP100: Magic Enzymes
Enzymes are protein catalysts that facilitate chemical reactions in bakery products without producing any change in their molecular structure. In the baking process, enzymes…
EP99: Health Concerns Around Ultra-processed Foods
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…
EP98: Scaling Up in the Bakery
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…
EP97: Sweet Baking Solutions
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…
EP96: AI Automation in the Baking Industry
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…
EP95: Support for Canadian Entrepreneurs
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…
EP94: Tackling Baking Challenges with Research Consultants
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…
EP93: Adopting AI and Vision Inspection In Production Lines
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
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…
EP91: Less Shortening, More Foldability
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…
EP90: Innovation in Quality Assurance and Quality Control Processes
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.…
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BAKED in Science has published 109 episodes since January 2018, covering topics in Science.
BAKED in Science is currently highly active with new episodes monthly. Average episode length is 33m.
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