Dig into current grain trends and some technical wisdom with Lin Carson, Ph.D., founder and CEO, BAKERpedia.

In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.

Today's snack food and bakery industries continually embrace and reflect new trends and formulation approaches.

In 2009, the brilliant Louise O. Fresco delivered an illuminating TED talk, "We need to feed the whole world."

While traditional bun and roll products continue to sell well, bakeries have ?diversified product offerings to include portion-controlled and nutrition-forward ?items, with more specialty products on the horizon.

According to the Canadian company, it is one of the first industrial artisan bakeries to acquire such a designation for a robust range of products.

Independent—and rapidly growing—Canyon Bakehouse has set high standards for gluten-free as it strives toward baking only ‘best-to-market’ products.