This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Snack and Bakery logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Snack and Bakery logo
  • eMAGAZINE
    • eMagazine
    • Archive Issues
    • Advertise
    • Contact
    • Subscribe
  • EXCLUSIVES
    • State of the Industry
      • State of the Industry: Snacks
      • State of the Industry: Bakery
    • Tortilla Trends
    • Bakery of the Year
    • Snack Producer of the Year
    • Top 50 Snack & Bakery Companies
    • IBIE 2022
  • SNACK PRODUCTS
    • New Products
    • Chips
    • Crackers
    • Frozen Snacks/Appetizers
    • Nuts & Trail Mixes
    • Popcorn
    • Pretzels
    • Puffs/Extruded Snacks
    • Tortilla Chips
    • Other Snacks
  • BAKERY PRODUCTS
    • New Products
    • Bars
    • Breads
    • Breakfast Products
    • Cookies
    • Desserts
    • Pizza
    • Muffins
    • Snack Cakes
    • Sweet Goods
    • Tortillas
  • INGREDIENTS
    • New Ingredients
    • Chocolate
    • Dairy
    • Extruded
    • Flavors & Colors
    • Fruit
    • Functional
    • Grains
    • Inclusions
    • Nutritional
    • Nuts & Seeds
    • Sweeteners
  • EQUIPMENT
    • New Equipment
    • New Technology
    • Belts & Conveyors
    • Depositors, Dividers & Rounders
    • Extruders
    • Fryers
    • Inspection & Detection
    • Laminators & Sheeters
    • Mixers
    • Ovens & Proofers
    • Packaging
    • Slicing, Cutting & Portioning
  • TRENDS
    • Artisan Baking
    • Better-For-You
    • Cannabis Edibles
    • Clean Label
    • Flavor Trends
    • Food Safety
    • Gluten-free
    • Keto
    • Plant Efficiency
    • Sustainability
  • MORE
    • Blogs
    • Classifieds
    • eBooks
    • Events
      • IBIE 2022
    • Ingrained Insights Podcast
    • Interactive Product Spotlights
    • SFWB Store
    • Slideshows
    • Submit New Products
    • Videos
    • Webinars
    • Case Studies & Advertorials
    • eNewsletter
  • BUYER'S GUIDE
    • Construction, Sanitation & Maintenance
    • Ingredients
    • Instrumentation, Computers & Controls
    • Packaging Materials & Containers
    • Processing & Packaging Equipment
    • Services, Supplies & Merchandising
    • Shipping & Delivery
    • Vending & Dispensing
    • Get Listed!
    • Take a Tour
Home » Authors » Lin Carson

Lin Carson

Lin Carson, Ph.D., is the CEO and founder of BAKERpedia (http://bakerpedia.com). Her industry experience includes work in R&D and quality control at Wendy’s and Dave’s Killer Bread, as well as running a bakery-café. For more information, or if you want to attend a clean label bread seminar at the Middleby Bakery Innovation Center, send a note to lin.carson@bakerpedia.com.

Articles

ARTICLES

Clean label: Now and the future

Perfecting artisan bread processing

Lin Carson
July 1, 2020
No Comments
Ingredients and processing play a 50/50 role in the quality production of artisan bread. It's the simple ingredient list and simple processing that is helping boost this style of bread's popularity in the natural and clean label trend.
Read More
Clean label: Now and the future

Ingredient functionality in artisan bread production

Lin Carson
March 11, 2020
No Comments
Artisan breads sales are on the rise. The global artisan bakery market is expected to increase at a rate of 4.1 percent from 2019–24 to reach a market value of $4.5 billion.
Read More
Process solutions for clean-label baking

Process solutions for clean-label baking

Lin Carson
November 13, 2019
No Comments
Cleaning up the label of baked goods is more than just ingredients. If you're going to join the clean-label, natural baking trend, here's what you need to know about the non-ingredient side of things.
Read More
Using fermentation to clean up your dough label

Using fermentation to clean up your dough label

Lin Carson
May 16, 2019
No Comments
The fermentation of dough leads to a strengthening of the dough matrix. Dough conditioners and oxidizers like azodicarbonamide (ADA), bromate and ascorbic acid, as well as their enzyme counterparts, lead to the strengthening of the dough matrix.
Read More
Practical advice for clean label bakery ingredient substitutions

Practical advice for clean label bakery ingredient substitutions

Lin Carson
January 3, 2019
No Comments
How do I know the clean label trend is here to stay? Because you can see the market growing, as both big and small brands put out their "natural" or organic alternatives.
Read More
baked goods

Successfully baking clean label bread

Lin Carson
November 6, 2018
No Comments
Baking clean label bread introduces its fair share of challenges. However, with growing demand, it's worth the challenge. And with an understanding of baking systems and a little help from new innovations, baking clean label bread has never been easier.
Read More
How to clean up your cake label

How to clean up your cake label

Lin Carson
May 10, 2018
No Comments

Consumers are weary of words like "chlorinated," "bleached" and "aluminum" on ingredient labels. While every baker is saying "But we've used these for ages!" this reason doesn't sit well with consumer groups and buyers like Whole Foods.


Read More
Clean label: Now and the future

Strategies for developing clean label baked goods

Lin Carson
January 11, 2018
No Comments

The desire for safe, healthy food isn't necessarily new, but it has been picking up steam ... big time. While the FDA may not have a definition for what exactly counts as a "clean label," consumers are asking to buy them. As bakers, we need to simplify our formulas with natural solutions.


Read More
Subscribe For Free!
  • eMagazine Subscription
  • eNewsletter
  • Online Registration
  • Subscription Customer Service

More Videos


sfwb Buyers Guide and Sourcebook

Submit a Request for Proposal (RFP) to suppliers of your choice with details on what you need with a click of a button

Start your RFP

Browse our Buyer's Guide for food processing and packaging equipment as well as products and services.

Find Suppliers

Events

July 21, 2022

Fresh Bread Category Insights and Younger Consumers

This webinar will provide perspective on how younger consumers are approaching the fresh bread category, and particularly center-store fresh bread products like sandwich breads, buns and rolls, bagels, and English muffins, as well as artisan breads found in the in-store bakery (ISB).

 

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Products

Advances in Science & Engineering of Rice

Advances in Science & Engineering of Rice

See More Products
sfwb events
sfwb pak webinar 7-21

Get our new eMagazine delivered to your inbox every month.

Stay in the know on the latest snack and bakery industry trends.

SUBSCRIBE TODAY!
  • More
    • Associations
    • Columns
    • Custom Content & Marketing Solutions
    • Digital Literature
    • Food & Beverage Brands
    • Interactive Product Spotlights
    • Market Research
    • SFWB Store
    • Want More?
    • Subscribe
    • Survey And Sample
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2022. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing