bake - November/December 2023 - 13
few who were frustrated chefs, and several who said that
I was a frustrated scientist myself. However, the more I
learned about science, the more I realized I knew very
little about it.
And the same goes for scientists learning about culiand
low carb bread company,
announced Chad Robertson,
founder of Tartine Bakery and
acclaimed baking visionary, as an
EQUII Ambassador. Robertson will be collaborating
closely with the EQUII team, including Canonne, to
develop exciting new bread products utilizing EQUII's
high protein and low carb baking mix.
To learn more about the current landscape of pastry,
baking, and consumer food, bake connected with
Canonne recently to offer his perspective on where we
have been and where we are heading.
bake: What do you consider to be the most influential
developments happening today in the creation of
premium quality pastries?
Canonne: I think that highly nutritional plant base is the
most influential development happening today and it has
been for many years, but today the plant-based pastry
must taste good, and the ingredients must be functional.
Gone are the days of long ingredient lists and ingredient
names you can't pronounce. We have so many new tools
when it comes to replacing or reducing animal proteins
and improving our diet and our food system.
Fungi, nuts, fermented grains, plant-based dairy, or
egg replacements are now ingredients of premium
quality breads and pastries. Looking back at my most
impactful research and development projects and the
types that won innovation awards, five years ago, I dived
into the world of fungi-based protein and joined the team
of Nature's Fynd to discover the versatility of fungi in
pastry and baking. A couple of years later, I partnered
with Bridor to launch " The Pains Cuisinés, " a line of bread
that would satisfy the growing desire for healthier bread,
new tastes, textures, and flavor combinations.
Last year, I joined renowned scientists, Doctors Monica
Bathia and Baljit Ghotra, and co-founded EQUII, a food
tech company and fermented grain platform, repurposing
starch in grain and manufacturing a complete plantbased
yeast protein. Grain being the largest sustainable
commodity on the planet, our mission is to solve two
massive global issues, balanced nutrition and sustainable
proteins. None of these major product developments
bakemag.com | NOV-DEC 2023 > 13
nary. There are great examples of breakthrough culinary
innovations where scientists worked very closely with
chefs. That is what for example gave birth to nouvelle
cuisine, molecular gastronomy and the sous vide
SEBASTIEN CANONNE
http://www.bakemag.com
bake - November/December 2023
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bake - November/December 2023 - Intro
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bake - November/December 2023 - BLANKa
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https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
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https://digital.bakemag.com/sosland/bake/bake-july-august-2023
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https://digital.bakemag.com/sosland/bake/bake-redbook-2023
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https://digital.bakemag.com/sosland/bake/bake-may-june-2023
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https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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