Millbo taps into salt, fat & sugar reduction in bakery

By Jenny Eagle

- Last updated on GMT

Millbo bread. Pic: Millbo.
Millbo bread. Pic: Millbo.

Related tags Food

Millbo in Italy is tapping into salt, fat and sugar reduction challenges in bakery by creating customized formulas for manufacturers.

The company recently showcased its Spring X-tra Life & Taste at FIE 2017 in Frankfurt, Germany, (November 28-30), which uses balsamic vinegar as a natural preservative to enrich its Italian flavour bread.

Packaging semi-finished products 

sacco_millbo

The company has already been recognised with a number of certifications including BRC and Food Safety System Certification 2200 (for dosing, mixing and packaging semi-finished products for bakery and confectionery) and Kosher Certification. 

Alessandro Boggiani, president, Millbo, said thanks to its extensive R&D research, it has been able to create new, natural baking E-free solutions for products low in fat, sugars and salt, and those containing egg derivatives and chemical agents.

The firm has also partnered with the University of Gastronomic Sciences in Pollenzo, Turin, to host workshops responding to issues on eco-sustainability and respect for the environment.

At Millbo, thanks to our expertise and extensive R&D capabilities, we can create unique formulas tailored to one’s needs​,” said Boggiani.

We put our customers’ needs first with our application lab and expert teams, working closely to develop the greatest formulation tailored to each customer.​”

Breads & snacks

Other R&D projects include sourdough and cultures (to improve aroma, taste and quality of bread), malts (all the colors of naturalness), enzymes (a complete range that includes both pure enzymes and blended solutions) and bakery mixes (tailormade solutions for special breads and snacks). 

MILLBO (2)

Spring X-tra Life & Taste is based on organic acids from fermentation using natural preservatives instead of chemical preservatives.

Millbo also chooses to be E-free and is looking to extend bread's shelf-life and create natural leavened sweet goods using natural anti-staling and anti-molding technology.

Related news

Related products

show more

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Content provided by Kemin Food Technologies | 26-Feb-2024 | Case Study

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness,...

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Plant-based prowess

Plant-based prowess

Content provided by ADM: Innovation that Feeds the Future | 18-Oct-2023 | Case Study

Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels...

Related suppliers

Follow us

Products

View more

Webinars