EP93: Adopting AI and Vision Inspection In Production Lines

BAKED In Science by BAKED In Science

Dec 12, 202400:32:44Science & Medicine

Providing high-quality bakery products is essential for successful bakery operations. However, traditional, rule-based methods for quality assurance ( can be time-consuming and have become more difficult with current lab...

Related Episodes

Continue listening to more episodes from BAKED In Science.

EP111: Dealing With Adversity

Aug 31, 2026 - 00:19:00

While baking might be an art, bakers know that it isn’t always a cakewalk. Between trends ( formulation,...

EP110: The Flavorful Story Behind Vanilla

Jul 29, 2026 - 00:23:33

Vanilla remains one of the most popular flavors in the baking industry, but this fruit has a much more co...

EP109: The Latest Innovations from Bakery Showcase Canada

May 25, 2026 - 00:21:52

Bakery Showcase is Canada’s biggest baking show. Hosted by the Baking Association of Canada [ (BAC), this...

EP108: Profit Through R&D

Apr 14, 2026 - 00:22:18

Choosing the right flour can make or break your bakery process. Wheat flour constitutes over 50% of bread...

EP107: The Biggest Bakery Trends of 2026

Feb 13, 2026 - 00:35:40

From functional ingredients and plant-based innovations to bold global flavors, today's consumers are hun...

EP106: Engineering Gluten-Free Baked Goods

Jan 15, 2026 - 00:39:33

Gluten-free formulations come with their share of difficulties and troubleshooting. When developing glute...

EP105: How Flour Influences Product Development

Dec 12, 2025 - 00:28:21

Wheat flour is the backbone of most baked goods, making up over half of a bread recipe and about a quarte...

EP104: Repurposed Grains for Less Food Waste

Nov 25, 2025 - 00:34:37

An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or was...