BAKED in Science

• 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 (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

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• 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 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

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• 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 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!

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• 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 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.

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• 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 (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

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