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#57 Under the Microscope with Corbion
Bake to the Future
English - October 25, 2022 04:00 - 26 minutes - 24.7 MBManagement Business News Business News aba americanbakersassociation americanbakingassociation bakedgoods bakercareers baketothefuture bakingbusiness bakingindustry bakingindustryadvocacy bakingmanufacturing Homepage Download Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: #56 How Can the Baking Industry Help End Hunger by 2030?
Next Episode: #58 Which Generation Loves Pie the Most?
Corbion, an ABA Premium Allied Member, specializes in emulsifiers, functional enzyme blends, and other innovative ingredients that help make baked goods taste better, last longer, and nourish our bodies. We sat down at IBIE 2022 with Corbion's top scientific experts to understand how to meet consumer demands around clean label while preserving baked goods on the shelf.
Recorded on September 20, 2022.
With special guests:
Ricardo Moreira, Director of Product Management, Preservation, CorbionĀ and Frank Segers, Scientist of Microbiology, Corbion