Baked In Science

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 Capit