Baking & Snack - August 2018 - 84

EXTENDED SHELF LIFE

To clean or not to clean
Switching to clean-label ingredients doesn't come
without some cost, both financially and functionally,
and it may not be in every brand's best interest. Trying
to decide if the investment is worth it requires bakers to
weigh pros and cons and know their target consumer.
"While a majority of today's consumers want
cleaner labels, not all consumers are concerned with
eliminating unwanted ingredients from their products," said Ashley Robertson, market manager, bakery,
Corbion. Even those consumers who do care about
natural ingredients still expect their baked goods to
taste good and be of high quality. "It's important for
bakery manufacturers to understand not only the
primary desires and drivers of their consumers but
also the impact their solution could have on product
functionality," she continued.
While making this decision, it's important that bakers consider the role of natural mold inhibitors with
other variables in formulating. Kerry Ingredients works
with bakers to determine and balance these factors,
according to Ann Husgen, technical business development director, food protection and fermentation,
functional ingredients and actives, food and beverage. "Kerry has addressed this by clearly scoping out
the project, the baseline incumbent performance, the
application and its associated scientific characteristics,
and matched with the appropriate clean label antimicrobial and usage rate," she said.

consumers want," Ms. Robertson explained.
Brolite's NI Natural Mold Inhibitor and the company's
other natural mold inhibitors use synergies between ingredients to extend shelf life and preserve the quality of the product. Brolite also offers those made with organic ingredients.

Challenged by cost
When it comes to clean-label mold inhibitors, higher cost is
a reality that bakers must come to terms with. Two factors
contribute to a higher price tag: higher ingredient prices and
higher usage levels.
"The cost of producing natural mold inhibitors is at a premium to chemical products," said Arnaud Deniaud, director,
technical services, Lesaffre. "Like any fermented product,
there is a natural variability in the process because it's made
using a living organism." To ensure its ingredients' effectiveness, Lesaffre establishes quality standards, particularly in
regard to raw material sourcing.
Not only do the raw materials going into these ingredients
drive up costs, but formulators also often have to use more
of them to get the effectiveness. This impacts taste as well
as the bottom line. "Cost is really the biggest challenge," Mr.
Skrzypiec said. "We are constantly working on getting better
products into our customer's bakeries while trying to get the
cost closer to what is currently being used for conventional
mold inhibition."
At the end of the day, regardless of synthetic or natural
mold inhibitors, bakers want their products to stay fresher
longer without an impact on finished product quality or
functionality. Today's latest mold inhibitor solutions allows
bakers to count those costs and overcome them.

*

Since 1929, Knappen Milling Company has been
producing soft wheat products that have been exceeding
customers' expectations. Throughout the years we have
expanded our milling capabilities and product mix to
meet our expanding customer needs. Today we mill soft
white and red wheat flour and clean soft white, red, and
hard red wheats. Let us put our expertise to work for you.
Get exactly what you are looking for in a miller.

KNAPPEN MILLING COMPANY
110 S. Water Street | Augusta, MI 49012
269-731-4141 or 1-800-KNAPPEN | Fax: 269-731-5441
www.knappen.com

84 Baking & Snack August 2018 / www.bakingandsnack.com


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Table of Contents for the Digital Edition of Baking & Snack - August 2018

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