We spoke with Sr. Applications Specialist Christopher Gizzi about Sunset Glaze and why it is great to shine so many bakery applications.

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Thank you to all who have listened throughout the year. Enjoy our final episode of 2024 while we work on new episodes for 2025. Have a wonderful New Year.

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the world's only sourdough Liberian, Karl de Smedt, talks with Will Grant, 2017 Caputo Cup Non-Traditional Division Champion about sourdough live from the Puratos Issaquah Innovation Center.

Learn more about the Sourdough Library

Find more about WIll's restaurants and his competition career

Karl and Will have been on the show before so check out their previous episodes.

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Connie spoke with Maria Cho, the CEO of Triplebar, all about her fascinating work and how her company works in the food industry.

You can find more about Triplebar on their website

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Braden hosts a conversation with special Guest host Brendan who spoke to Branden and Amy two of our summer interns from Johnson & Wales. Enjoy!

Learn more about Johnson & Wales

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We are excited to share an episode recorded by two of our summer interns, Brendan and Alex all about fruit and fruit fillings. Enjoy!

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We sit down and talk about Zhixin's passion for food, how she got into the industry, and what she saw at the IFT Conference in Chicago.

Zhixin will be leading the IFT Philadelphia chapter for the upcoming year so if you have questions on this or anything food science related you can reach here at:

zwang@puratos.com

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https://www.ift.org/

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We sat down with Chef Elliott from the Pennsauken School District to learn about the bakery school program and all the great work he does with the students there.

You can find more on the School District here and more on the bakery school program here.

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