A rich, complex flavor 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.

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.

Listen to the full episode on BAKERpedia: [ Ссылка ]

Want to learn more about baking with natural flavors? Check out this article: [ Ссылка ]

Curious to check out other BAKED in Science episodes? View them all here: [ Ссылка ]

Need help with your product? Talk to one of our bakery consultants: [ Ссылка ]

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