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
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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
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 ingredients. The high-protein bread (https://bakerpedia.com/processes/high-protein-bread/) trend, much like the keto trend, has shown plenty of staying power with grocery stores stocking more and more products in this category.
In this episode of BAKED in Science, Mark is joined by Sebastien Canonne, co-founder of The French Pastry School (https://www.linkedin.com/school/the-french-pastry-school/) in Chicago, to discuss transitioning into R&D and the science that goes into designing better-for-you bakery products.
The Role of Bakery Science in Nutritious Bakery Products
As they discuss research & development of healthy baked goods, some topics covered include:
The French Pastry School’s legacy
How bakery science helps improve product quality
Identifying nutritious types of protein
Formulating EQUII
The opportunities for plant-based, clean-label protein
Capitalizing on food technology to further the growth of the 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
BlueSens
Dough volume, gas retention, and total gas volume in only one measurement. YeastForce is for the determination of raising power, dough volume, gas retention, and total gas volume in the dough piece, or sugar solutions, as CO2 pressure measurements. YeastForce can determine the gas holding capacity in dough or of proofing dough samples, with yeast, baking soda, or sourdough as CO2 gas concentration kinetics. Visit www.bluesens.com for more information.
Grain Millers
This podcast is brought to you by Grain Millers, 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!
BAKED in Science
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
