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
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!
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
