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
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
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
