Baked In Science

The vegan trend may have started off small, but it’s a force to be reckoned with these days. For bakers, it means replacing key functional ingredients. However, it’s also an opportunity for innovation and powerful solutions. So what do you need to know about it? Our first guest to weigh in is Mark Floerke, the community and forum manager with BAKERpedia. Trained as a pastry chef and confectioner in Germany, Mark is a seasoned baker who has recently retired after 25 years with ADM. He shares with Dr. Lin how he has seen the vegan trend evolve over the years and the driving factors behind it. A few topics they discuss are: - How to design a food product for the vegan trend - The key functional ingredients to replace - Innovative solutions that work well - Why egg replacement is a big deal in this story - Why the vegan trend is driving innovation and new products Speaking of innovation, our next guest is Tyler Lorenzen, CEO of PURIS. Tyler grew up helping his father pollinate peas. Now, th