Lin Carson, Ph.D., Founder & CEO, BAKERpedia
Lin Carson’s, Ph.D., love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then Ph.D. from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Carson decided to launch BAKERpedia to cover this gap.
Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually.
You can catch Lin Carson regularly on the BAKED In Science podcast solving baking problems or helping educate and inspire bakers with BAKERpedia Academy classes.
Clean label and natural baking are becoming a key focus for the industry. However, success relies not only on the ingredients you take out but the ones you put in. Innovative products call for innovative ingredients. What are effective solutions available to those formulating baked goods? Sorbic acid, sourdough, alpha dextrins and natural fermentation by-products are all alternatives to replace traditional emulsifiers and preservatives. We will talk about these new ingredients, their origins, how they are made, and why they are almost always effective only at higher use levels.