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doi:10.1094/CFW-55-6-0309 |
VIEW ARTICLE Baking: Innovative Baking D. F. Busken. Oak State Products, Wenona, IL, U.S.A. Cereal Foods World 55(6):309-310. Baking has been around for all of recorded history. Innovation is the creation of something new that has not been made or done before. To this, you need to add something “of value” for the consumer. We can make a dense gooey mass that is tough as nails but is it innovation? Only if you have a customer or an application for it; every new product needs a market. How do you come up with something new in baking that hasn’t been already done in the previous 4,000 years? Over the past 300 or so years, we have begun to understand more about what goes on in a loaf of bread and why, or more often than not, why not. Like space probes or the ability to look at ever-smaller particles, this raises more questions and presents more opportunities than it answers. With this new understanding, or rather vision, of possibilities, the opportunities for innovation should be everywhere.
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