Baked In Science

Bakery customers keep expecting more and more out of baked goods, like more protein in bread or sweet goods. It’s the talk of the industry: How can i make protein rich products, and what are alternative, innovative sources? If you have any doubts about the relevance of this topic, then know at the IFT 18 Expo—one of the largests events of its kind—a whole track was committed to the subject. And that’s a big deal. I chat with Brendan Niemira, a USDA research leader and chair of the Annual Meeting Scientific Program Advisory Panel (AMSPAP) who is responsible for selecting programing for IFT. He fills me in on the intensive and inclusive process that involves over 20 tracks. This year, submissions from all tracks such as food chemistry, microbiology and sustainability kept bringing up protein. So they decided it deserved a deepdyve. You can listen to the proteins programming,and all the other sessions from IFT 18 on their website. There’s a lot to consider: - Where does the protein source come from and