Being a skilled baker is a continuous process of refining your craft. It starts by mastering new techniques, comprehending the science behind it, or learning the skills to keep up with emerging trends. 

That’s why the team at BAKERpedia shares information: to empower, inspire change and improve food manufacturing processes. So how did we become the digital epicenter for baking? From a 200-page resource to a comprehensive database of over 980 pages, along with multiple forms of media like videos, podcasts, and seminars, BAKERpedia has come a long way. 

Here to share the journey and what’s next is BAKERpedia Founder and CEO Dr. Lin Carson. Along with host Mark Floerke, she’s joined by Bob Schnyder, VP of Growth. The group shares about their efforts to create a central hub for all things baking, plus what’s in the works for 2023 to give you access to more resources and knowledge! 

Want to learn more about how to get involved with BAKERpedia as a supplier and sponsor? Email bob.schnyder@bakerpedia.com!

This episode covers: 

    - What’s new and what’s coming up
    - Ways to learn and grow with BAKERpedia 
    - A peak behind-the-scenes
    - Keto Pocket Guides: https://bakerpedia.learnupon.com/store/3101091-baking-keto-pocket-guide 
    - New programs launching
    - Our community of food and baking professionals: https://www.facebook.com/groups/bakingindustryprofessionals/ 

Stay updated with the latest trends and techniques in the world of baking! Join our mailing list to see new content and ways to get involved: https://bakerpedia.com/sign-up-for-the-bakerpedia-newsletter/

Baked In Science

EP73: Shared Knowledge for the Baking Industry

Each year the baking industry gathers to learn, network, connect and explore at BakingTECH, a show hosted by the American Society of Baking (ASB). This year was marked by the introduction of new leadership, discussions on hot topics like AI, and making space for a new generation of bakers. 

In this special episode recorded live from the show, Dr. Lin of BAKERpedia sits down with Kristen Spriggs, the new Executive Director of ASB. Kristen has over 20 years of experience in membership-based organizations and is known for creating and supporting communities. Although new to the baking industry, she has already started building relationships with industry partners, feeling a strong bond between professionals in this field. With a passion for innovation and a collaborative approach, she looks forward to working with other trade organizations and service partners to advance the industry’s success.

Lin and Kristen cover a lot of ground in this episode, including glimpses at what is in store for the future of ASB and things we should consider to modernize our approach to baking to utilize technology. 

Some topics covered include: 
   - Trends in the industry 
   - BakingTECH highlights 
   - Implementation of AI in baking
   - The possibility of a lights-out bakery 
   - Supporting the next generation of bakers

Join us next year at the 100th ASB BakingTECH show in Chicago, February 27th to 29th, 2024. Learn more at https://asbe.org/

THIS PODCAST IS BROUGHT TO YOU BY: 

J&K Ingredients 
Their clean label mold inhibitor, SOR-Mate, will keep your cakes and other sweet goods mold-free without the need for artificial preservatives! To learn more, go to http://www.jkingredients.com today!


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 http://www.kpmanalytics.com 

Grain Millers
They’re a trusted ingredient partner specializing in organic and conventional whole grain ingredients that boost nutrition and taste. Their products and partnerships allow us to provide simple, clean food that helps people live healthier lives. Find out how at https://www.grainmillers.com/.

Baked in Science

EP74: Modernizing Baking Techniques

Laneway, Jon Vitti, Kentucky,, Lessthanone, Loveboat, Luckydaye, Masturbation. While, Komisyon, Kayıt, Kaiser Disco, Mcmorrow, Kutuplaşma, K.E, Kokoro, Khalia Empire, Lash Help, Kaiji Chorus, Leaky Leaks, Nalebuff;, Kdrecords, Job,, Kelvin Leerdam, Keep,, Jolo Reeves, Koon, Mainpage, Marc O'tool, Lui Danzi, Lichtblick,  Kiosque, Kid Lizard, Ldubzee, Kevin Sabatucci, Lifeadvice, Parkeston Quay, Kcc, Kiwifarms, Kidocean

Afrobaile  gaming background DOWNLOAD

The Ingredients of a Comfort Food

Who really controls our plate? Tune in as we explore the intersection of food science, politics, and economics with Brett Casper, author of The Political Gut: Reset Your Reality: Quantum Nutrients, Two Brains, Upside-Down Diets.

Moments with Marianne airs in the Southern California area on KMET1490AM & 98.1 FM, an ABC Talk News Radio affiliate!  

Brett Casper is a food expert and recognized internationally as a ‘pioneer’ in the kombucha industry. He founded award winning wellness brand Pure Luck® and opened NYC’s first kombucha café, all before gut health became a buzzword. He has been profiled on 3 continents and received accolades from Food & Wine, NY Magazine, Vogue and ELLE. While notably collaborating with Michelin Starred chefs, FENDI, Fresh®, Brooklyn Brewery, Porsche and Six Senses Resorts. https://thepoliticalgut.com 

For more show information visit:
www.MariannePestana.com

#book #speaker #radioshow #MomentsWithMarianne #guthealth #BrettCasper #ThePoliticalGut #healing #food #foodscience #wellness #wellbeing #diet #diets #nutrients #guthealth

The Political Gut with Brett Casper

It's official! TTG Radio is now The Next Bite ~ A Food and Fitness Podcast by Danye Phillips :)

Get ready for weekly podcast episodes centered around nutrition in bite sized chunks that break down food science and translate the details into lifestyle appropriate portions. 

For more ways to connect with me, please visit my website ⁠https://danyephillips.com/⁠ and my Instagram ⁠@danyephillips⁠
You can always email me at info@danyephillips.com

I can't wait for you to enjoy, Your Next Bite!


Welcome to "The Next Bite!" Dive into Food & Fitness with Danye Phillips (Ep. 276)

It's time to discuss the daily recommendations for the third major macronutrient, dietary fat intake! What does a nutrition fact panel mean when the Daily value is referenced and how does this pertain to your daily Calorie intake? Danye Phillips is breaking the food science down for you. 

Want to join an upcoming nutrition workshop? Register Now:
⁠https://danyephillips.myflodesk.com/februaryportions⁠

Connect with Danye on Instagram @danyephillips

Website: https://www.danyephillips.com

Free Weekly Recipes: https://danyephillips.myflodesk.com/recipes

Fat or Fiction? The Real Deal on Dietary Fat Intake Recommendations (Ep. 284)

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 for how these foods may be affecting public health. 

In this episode of BAKED in Science, host Mark Floerke is joined by Bogdan Dobraszczyk, retired research fellow. Bodgan has worked in the cereals industry for many years as a research scientist at Rank Hovis MacDougall Research Centre, and then as a Research Fellow at the Reading University where he developed and worked on many research projects on dough rheology and baking. 

A Closer Look at Ultra-processed Foods

While discussing ultra-processed foods, some topics covered include:
How UPF relates to clean label (https://bakerpedia.com/processes/clean-label/)
Current health scare about ultra-processed foods
The xanthan gum conundrum
A hunger for natural alternatives 
Retail industry’s interest in the UPF concern
Lack of definitions for clean label

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

EP99: Health Concerns Around Ultra-processed Foods

In this episode of the MUSAE podcast, Dr Aoife O'Gorman (UCD School of Agriculture and Food Science) talks to Sanja Šikoparija and Víctor Fernández, who worked together as part of the NOURISH team, one of the winning projects from MUSAE's Second Open Call. Aoife also talks to Eva Monestier from POLIMI, coordinators of the MUSAE project.

MUSAE is an EU Horizon funded project developing approaches for art-driven innovation. The project brings together experts from different disciplines to define an innovative model to integrate artistic collaboration in the European Digital Hubs.

The vision is to enable companies to develop innovative products and services that address key issues in the food system.

The UCD team - Prof Lorraine Brennan and Dr Aoife O Gorman - bring expertise in food and health and are actively involved in mentoring the artists as they develop their future prototypes.

For more information about MUSAE, please visit: https://musae.starts.eu/

MUSAE - NOURISH Team, participants in MUSAE's Second Open Call and POLIMI

AYOOO Netflix Book Club number 267 is Forks Over Knives!  Join the usual suspects @dennisrooney7 and @_miketoohey as they chop up this scary food doc (I think so anyway).  Peep the pods ig @netflixbookclubpodcast to see the schedule.  Next week we talk Grizzly Man!

267 - Forks Over Knives

UCD Conway Institute is an interdisciplinary research centre based in University College Dublin. We explore the mechanisms of health and disease. This allows us to develop new preventative strategies, diagnostics and therapeutics to benefit health & well-being. Our vision is to be a leader in biomedical research and innovation. We provide an invigorating environment to facilitate excellence in the biomedical sciences and translate new knowledge.  https://www.ucd.ie/conway

Every week we watch a movie that's streaming on Netflix, then we talk about it.

In a single moment your life can change!  “Moments with Marianne” is a transformative hour that covers an endless array of topics with the ‘best of the best.’ Her guest are leaders in their fields, ranging from inspirational authors, top industry leaders, business and spiritual entrepreneurs.  Each guest is gifted, and a true visionary!  A recognized leader in her own work, and while teaching others to develop, refocus, and grow; Marianne will bring the best guest, and sometimes a special surprise.  Don’t miss this – you never know just which ‘moment’ will change your life forever.

Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!

With a little science and humor, I’m here to break down nutrition one bite at a time so that you can take one more daily struggle off your plate. In each episode, I’ll help you navigate conflicting diet trends, confusing food labels, and crazy health claims that bombard your brain daily. I’m going to nerd out about the research so you don’t have to and I’ll be able to guide you in deciphering what’s optimal vs what your best option is in that moment. If you're confused about protein and macros or just trying to answer the never ending question, "What's for dinner?" You're in the right place.

New tracks tagged #food science