Baked In Science

Rich, complex flavors can truly set a baked good above the rest. And while familiar, traditional flavors can make customers fall in love with your brand, out-of-the-box profiles can take it to a whole new level! The possibilities are practically endless when it comes to flavors in baking.Typically, they are added to food to boost the aroma, taste and sensate components that make a food more desirable—from a burst of fruit flavor to a kick of spice. Learn more about flavors in baking: https://bakerpedia.com/ingredients/flavors/ So what’s new in the world of flavors? In this episode of BAKED in Science, your host Mark Floerke is joined by Jeff Stopa, Research Chef & Taste Designer at ZoomEssence—a supplier of powdered flavors for food and beverages. Their patented process allows for natural flavors that bring a strong punch and long shelf life. As a Research Chef, Jeff applies his training in both culinary and food science to create food and beverage products. Currently at ZoomEssence, he is working on a l