Baked In Science

It’s time to get au naturel with your baking. Natural colors and flavors are one of the challenges of clean label or natural baking. So let’s dive in to taste and see! We start with one of the most storied flavors: vanilla. Daphna Havkin-Frenkel is a biologist and food scientist, as well as owner and manager of Bakto Flavors—a company that specializes in natural flavors for gourmet goods. Daphna has spent many years focusing on the flavor vanilla, and the process behind it. The world of vanilla is a fascinating one, from farming the plant, to its extraction, to the market surrounding it. Daphna and Dr. Lin discuss all aspects, like: - What makes vanilla so unusual? - What’s the science behind the curing process? - Conventional vs. organic methods - The vanilla crisis - Labeling vanilla If you’d like to learn more about the vanilla world and using it as flavor, learn more at https://www.baktoflavors.com/ To learn more about the colorful side of natural baking, we’re joined by Taygun Ba