Avoidable bread waste leaves consumers with a stale taste
A recent study by Kerry reveals 98% of consumers polled are actively trying to minimise food waste by switching to brands or products that offer better shelf life.
Kerry helps bakers to slash waste by ramping up the shelf life of sweet baked treats
Kerry has launched an enzyme that extends the softness and moistness perception of a sweet baked good over a 12-week shelf life. Pic: Kerry
The global nutrition specialist has launched an enzyme solution that delivers longer-lasting softness, freshness and moistness perception over the shelf life of a sweet bakery treat.
Related news
Kerry aims to crack the chains of ‘eggflation’ with egg reduction enzyme
The global nutrition leader has developed an enzyme solution that reduces the number of eggs needed by up to 30% in a variety of bakery applications.
Has indulgence taken a backseat to healthy snacking?
#healthandwellness, #better-for-you and #better-for-all – that is both people and the planet – have become familiar trigger words in the bakery and snacks sectors. But what is behind the consumer preference towards more natural, more nutritious, function...