Advances in bakery and snack processing

Kemin releases interactive 'how to' bakery and snack guide

By Gill Hyslop

- Last updated on GMT

Kemin releases interactive 'how to' bakery and snack guide

Related tags Kemin Food Technologies Clean label Shelf life Ingredients Food safety

The web-based tool is designed to help producers stand out in a competitive marketplace by demonstrating how the right clean label solution can provide stability while meeting a brand’s goals for clean, simple labels.

‘Baking a difference today and tomorrow’​ highlights oxidation challenges and clean label solutions to ensure products stay fresher for longer.

According to a 2021 report by Mintel, consumers want products that are devoid of unwanted ingredients and carry the ‘all-natural’ claim.

However, taste, texture and freshness outrank clean label in importance and are critical to a brand’s success. These consumer priorities challenge bakery and snack manufacturers to balance the clean label that appeals to consumers, with a high-quality sensory experience that delivers the crispiness, crunchiness or chewiness they seek.

Addressing today’s challenges

The Kemin team understands how different factors – including mixing procedures, processing and storage temperatures, water activity and pH levels – affect shelf life and consumer appeal.

The company’s experts are on hand to help manufacturers solve formulation challenges – from the simple to the complex – to ensure consumers can enjoy products at every stage of shelf life. Kemin Food Technologies has an extensive portfolio of shelf-life solutions aimed to help producers achieve ‘claimability’ that don’t sacrifice shelf life or sensory appeal.

“In the snack and bakery category, products that are formulated with fewer ingredients but still offer high nutritional value, such as reduced fat and increased proteins and fibre content, continue to grow in popularity,”​ said Courtney Schwartz, marketing director, Kemin Food Technologies – North America.

“Fats and oils are key components in many baking and snack formulations and finding clean-label solutions to protect product quality and shelf life is critical to manufacturers.

“Kemin’s new interactive guide highlights a variety of ways producers can replace undesirable ingredients with effective clean-label solutions to ensure products stay as fresh as possible for as long as possible.”

How to guide

The guide – available on Kemin’s website – explores:

  • How to retain the fresh appearance and sensory qualities of snacks by delaying oxidation and extending shelf life
  • How to extend the shelf life and maintain the texture of baked goods while reducing microbes and mould
  • How to maintain create products that stay soft, moist and pliable through their shelf life

It also takes a deep dive into Kemin’s extensive ingredients portfolio, which ranges from antioxidants, plant extracts and mould inhibitors to dough conditioners, enzyme blends and batch packs.

For over half a century, Kemin Industries has been dedicated to using applied science to address industry challenges and offer product solutions to customers in more than 120 countries. The US headquartered company develops over 500 speciality ingredients to feed a growing population with a commitment on maintaining the safety and efficacy of food.

Founded in 1961, the family-owned company has a 3,000-strong workforce managing its operations in 90 countries, including manufacturing facilities in Belgium, Brazil, China, Egypt, India, Italy, Russia, San Marino, Singapore, South Africa and the US.

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