IBIE 2016 PREVIEW
Kerry: Combining taste, nutrition and efficiency
Ingredients supplier Kerry will be showcasing two bakery prototypes at IBIE to demonstrate how manufacturers can combine taste, nutrition and operational efficiency.
One of the prototypes are crackers, which usually require a long fermentation process to deliver a natural texture and dough flavor, according to Kerry.
“Our fermented and dough flavors bring optimal taste, while cutting hours from production time,” said Kerry technical sales director Peggy Dantuma, adding that Kerry Biobake enzymes can help the dough run well through a sheeter without tearing.
Kerry is also demonstrating clean-label dirty chai muffins that use an emulsifying texture system with enzyme technology to achieve operational efficiency, said the supplier.
Booth number: 1555