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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
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
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
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
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
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
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

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

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
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