Baking & Snack - July 2020 - 32

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clean-label freshness

"Consumers are seeking comfort knowing that foods
they buy are genuinely safe to eat and authentic, real
and fresh," said JoAnn Rupp, global insights manager
at Corbion. "Clean-label claims, positionings and
ingredients they recognize on the packages of the
foods they buy give them some assurance that those
foods are good for them to eat."
Sixty-two percent of consumers agree with
the statement, "I am what I eat; I pick my food
carefully," according to Ms. Rupp. To do this, they
read packaging labels carefully, looking for greater
transparency from brands.

The science behind fresh
These consumer demands leave bakers with the task
of extending shelf life and freshness markers like
softness, resilience and moistness in a clean-label
way. The natural anti-staling power of enzymes make
it easier to walk this tight rope of clean label and
longer-lasting baked goods.

"Enzymes help change the structure of starch
to slow down the staling process and prevent
recrystallization," said Jesse Stinson, director,
technology, Corbion.
These natural proteins cleave long-chain starches
into shorter chains, which retrograde more slowly.
This, in turn, delays staling and helps the bread
crumb stay softer longer.
"Recent advancements in enzyme technology have
also made it easier for bakers to ensure
other aspects of freshness, including softness,
moistness, resilience, tenderness and shelf life,
allowing them to deliver a premium baked good
product," Ms. Stinson explained.

A freshness solution for every bread
Bakery customers and consumers are looking for
longer lasting freshness and friendlier labels with
This model shows how different blends in
the Ultra Fresh portfolio exhibit
freshness indicators of
ion
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softness, resilience,
te
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e
life
shelf-life extension
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and more.
5.0

4.0

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3.0
2.0
1.0

Resilience

As bread ages on the shelf, it begins to lose those
three appealing characteristics: softness, resilience
and moistness. This is due to starch retrogradation.
During the baking process, starches in the
formulation, mainly amylopectin, absorb water, swell
and gelatinize. This creates much of the tender eating
quality in bread. However, after baking, the starch
begins to lose some of the moisture it has absorbed,
causing the starch granules to recrystallize. This
process, known as retrogradation, is the main source
of staling and causes bread crumb to become firm,

dry and brittle. This process cannot be reversed, only
delayed. Enzymes can slow the process down.

Sugar Replacement

Freshness contributes a lot to the eating quality
of a loaf of bread: softness, resilience, moistness.
And consumers expect that loaf to retain those
characteristics longer. In fact, 70 percent of
shoppers would like in-store bakery bread to stay
fresh up to five days longer, and 90 percent would
like commercial bread to remain fresh up to 14 days
longer. In addition to wanting extended freshness,
consumers are very aware of the food they are eating.

Gu
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ine
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Ultra Fresh Premium Advantage
Ultra Fresh Supreme 400
Ultra Fresh Classic 75

Ultra Fresh Premium 250

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Baking & Snack - July 2020

Table of Contents for the Digital Edition of Baking & Snack - July 2020

Baking & Snack - July 2020 - 1
Baking & Snack - July 2020 - 1
Baking & Snack - July 2020 - 2
Baking & Snack - July 2020 - 3
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http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
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