Baking & Snack - September 2022 - 52

EXTENDED SHELF LIFE
Lesaffre's antimicrobial
agent is a blend of
fermented wheat and
citric acid. The wheat is
a source of propionic acid,
a natural antimicrobial agent.
The citric acid helps to lower the pH
of the product so that there is a higher quantity
of undissociated propionic acid available.
" When there is an abundant amount of undissociated
propionic acid, there is a larger quantity of
hydrogen ions available
to enter the microbial cell,
which reduces the internal pH of the cell and makes
it more difficult for the cell to remain at a neutral pH, "
Dr. Cropper said. " This, in turn, can have a negative
effect on the microbial cell, preventing the growth of
the mold. "
AB Mauri North America uses the bacterial fermentation
of wheat starch to produce a shelf life-extending
ingredient. It contains natural propionic and acetic acids
with citric acid added as a pH regulator.
" Effectiveness depends on the pH of the product and
Consumers expect
baked goods to last
longer but have a
clean label, which
leaves bakeries
trying to thread the
needle of long shelf
life, good quality and
a desirable label.
Puratos
the cleanliness of the bakery, but typically a mold-free
shelf life of 14 to 21 days is possible with many baked
goods, " Mr. Boutte said. " The effectiveness is very similar
to adding 0.25% to 0.5% of standard calcium propionate.
Propionic and acetic acid inhibit mold by penetrating
the mold cell wall, which reduces pH inside the cell.
This forces the cell to use energy to correct the pH and
slows growth. It can be used in a wide range of baked
goods as long as the pH is below 6.0. "
The clean label portfolio from Kemin includes plantderived
ingredients, such as rosemary and green tea
extracts. They assist with retarding the oxidation of fats
and oils in foods, thereby preventing the development of
stale, rancid tastes and smells.
Bartek Ingredients is introducing an ingredient based
on malic and fumaric acids. It can be used alone or in
combination with natural mold inhibitors, such as cultured
wheat or cultured dextrose, and extend the shelf
life of baked goods longer than calcium propionate.
" Bakers are being compelled to trade out common
preservatives like calcium propionate for pricier natural
mold inhibitors that require higher usage levels to
achieve the same shelf life, " said Mohammad Emami, senior
product marketing manager at Bartek. " Their high
cost-in-use compared to calcium propionate, combined
with the unpleasant sensory attributes they impart at
high levels, make them a challenge to use. "
Bartek's new ingredient allows for a reduction in the
amount of natural mold inhibitor, thereby helping bakers
reduce costs and improve overall system performance.
When used in combination with natural mold
inhibitors, 1% of the acidulant-based ingredient has
been shown to extend the shelf life of baked goods from
seven to 28 days.
" It mitigates off-flavors and aromas generated by
some natural mold inhibitors, " Mr. Emami said. " Any
baked good that's using a natural mold inhibitor or seeking
extended shelf life claims is a great application. "
Blue California has launched several nature-based
food preservatives produced via fermentation or enzymatic
bioconversion with its biotech innovation partner,
Conagen. One example is rosmarinic acid, the major antioxidant
in rosemary. It has been shown to reduce undesirable
browning in baked goods.
" While these compounds are naturally found in nature,
our proprietary bio-based manufacturing methods
enable us to offer a more sustainable supply of naturebased
preservatives of high purity, quality and cost-effectiveness, "
Ms. May-Zhang said. " They are clean label
and considered GMO-free, vegan and kosher. The natural
antioxidant p-Coumaric acid, for example, is an antimicrobial
found ubiquitously in the plant kingdom. It's
in cereal grains, peanuts, tomatoes, carrots, basil, garlic,
vinegar, wine and honey. p-Coumaric acid is shown to
inhibit lipid peroxidation and scavenge free radicals. In
addition, it has been shown to limit the growth of microbial
and fungal strains. "
As retailers and consumers pack more bakery products
on shelves, these products will need to last longer
or risk being tossed out. To keep garnering sales, bakers
are turning to natural solutions that offer their own challenges.
With the right solution and know-how, however,
bakers can address their shelf life challenges from a formulating
and labeling perspective.
52 Baking & Snack September 2022 / www.bakingbusiness.com
*
©Moving Moment - stock.adobe.com
http://www.bakingbusiness.com

Baking & Snack - September 2022

Table of Contents for the Digital Edition of Baking & Snack - September 2022

Baking & Snack - September 2022 - Intro
Baking & Snack - September 2022 - 1
Baking & Snack - September 2022 - 2
Baking & Snack - September 2022 - 3
Baking & Snack - September 2022 - 4
Baking & Snack - September 2022 - 5
Baking & Snack - September 2022 - 6
Baking & Snack - September 2022 - 7
Baking & Snack - September 2022 - 8
Baking & Snack - September 2022 - 9
Baking & Snack - September 2022 - 10
Baking & Snack - September 2022 - 11
Baking & Snack - September 2022 - 12
Baking & Snack - September 2022 - 13
Baking & Snack - September 2022 - 14
Baking & Snack - September 2022 - 15
Baking & Snack - September 2022 - 16
Baking & Snack - September 2022 - 17
Baking & Snack - September 2022 - 18
Baking & Snack - September 2022 - 19
Baking & Snack - September 2022 - 20
Baking & Snack - September 2022 - 21
Baking & Snack - September 2022 - 22
Baking & Snack - September 2022 - 23
Baking & Snack - September 2022 - 24
Baking & Snack - September 2022 - 25
Baking & Snack - September 2022 - 26
Baking & Snack - September 2022 - 27
Baking & Snack - September 2022 - 28
Baking & Snack - September 2022 - 29
Baking & Snack - September 2022 - 30
Baking & Snack - September 2022 - 31
Baking & Snack - September 2022 - 32
Baking & Snack - September 2022 - 33
Baking & Snack - September 2022 - 34
Baking & Snack - September 2022 - 35
Baking & Snack - September 2022 - 36
Baking & Snack - September 2022 - 37
Baking & Snack - September 2022 - 38
Baking & Snack - September 2022 - 39
Baking & Snack - September 2022 - 40
Baking & Snack - September 2022 - 41
Baking & Snack - September 2022 - 42
Baking & Snack - September 2022 - 43
Baking & Snack - September 2022 - 44
Baking & Snack - September 2022 - 45
Baking & Snack - September 2022 - 46
Baking & Snack - September 2022 - 47
Baking & Snack - September 2022 - 48
Baking & Snack - September 2022 - 49
Baking & Snack - September 2022 - 50
Baking & Snack - September 2022 - 51
Baking & Snack - September 2022 - 52
Baking & Snack - September 2022 - 53
Baking & Snack - September 2022 - 54
Baking & Snack - September 2022 - 55
Baking & Snack - September 2022 - 56
Baking & Snack - September 2022 - 57
Baking & Snack - September 2022 - 58
Baking & Snack - September 2022 - 59
Baking & Snack - September 2022 - 60
Baking & Snack - September 2022 - 61
Baking & Snack - September 2022 - 62
Baking & Snack - September 2022 - 63
Baking & Snack - September 2022 - 64
Baking & Snack - September 2022 - 65
Baking & Snack - September 2022 - 66
Baking & Snack - September 2022 - 67
Baking & Snack - September 2022 - 68
Baking & Snack - September 2022 - 69
Baking & Snack - September 2022 - 70
Baking & Snack - September 2022 - 71
Baking & Snack - September 2022 - 72
Baking & Snack - September 2022 - 73
Baking & Snack - September 2022 - 74
Baking & Snack - September 2022 - 75
Baking & Snack - September 2022 - 76
Baking & Snack - September 2022 - 77
Baking & Snack - September 2022 - 78
Baking & Snack - September 2022 - 79
Baking & Snack - September 2022 - 80
Baking & Snack - September 2022 - 81
Baking & Snack - September 2022 - 82
Baking & Snack - September 2022 - 83
Baking & Snack - September 2022 - 84
Baking & Snack - September 2022 - 85
Baking & Snack - September 2022 - 86
Baking & Snack - September 2022 - 87
Baking & Snack - September 2022 - 88
Baking & Snack - September 2022 - 89
Baking & Snack - September 2022 - 90
Baking & Snack - September 2022 - 91
Baking & Snack - September 2022 - 92
Baking & Snack - September 2022 - 93
Baking & Snack - September 2022 - 94
Baking & Snack - September 2022 - 95
Baking & Snack - September 2022 - 96
Baking & Snack - September 2022 - 97
Baking & Snack - September 2022 - 98
Baking & Snack - September 2022 - 99
Baking & Snack - September 2022 - 100
Baking & Snack - September 2022 - 101
Baking & Snack - September 2022 - 102
Baking & Snack - September 2022 - 103
Baking & Snack - September 2022 - 104
Baking & Snack - September 2022 - 105
Baking & Snack - September 2022 - 106
Baking & Snack - September 2022 - 107
Baking & Snack - September 2022 - 108
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2022
https://digitalbs.bakingbusiness.com/sosland/bs/-baking-snack-june-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
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
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
https://www.nxtbook.com/sosland/bs/2016_02_01
https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
https://www.nxtbook.com/sosland/bs/2015_09_01
https://www.nxtbook.com/sosland/bs/2015_08_01
https://www.nxtbook.com/sosland/bs/2015_07_01
https://www.nxtbook.com/sosland/bs/2015_06_01
https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
https://www.nxtbook.com/sosland/bs/2013_12_01
https://www.nxtbook.com/sosland/bs/2013_11_01
https://www.nxtbook.com/sosland/bs/2013_10_01
https://www.nxtbook.com/sosland/bs/2013_09_01
https://www.nxtbook.com/sosland/bs/2013_08_01
https://www.nxtbook.com/sosland/bs/2013_07_01
https://www.nxtbook.com/sosland/bs/2013_06_01
https://www.nxtbook.com/sosland/bs/2013_05_01
https://www.nxtbook.com/sosland/bs/2013_04_01
https://www.nxtbook.com/sosland/bs/2013_03_01
https://www.nxtbook.com/sosland/bs/2013_02_01
https://www.nxtbook.com/sosland/bs/2012_12_01
https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
https://www.nxtbook.com/sosland/bs/2012_09_01
https://www.nxtbook.com/sosland/bs/2012_08_01
https://www.nxtbook.com/sosland/bs/2012_07_01
https://www.nxtbook.com/sosland/bs/2012_06_01
https://www.nxtbook.com/sosland/bs/2012_05_01
https://www.nxtbook.com/sosland/bs/2012_04_01
https://www.nxtbook.com/sosland/bs/2012_03_01
https://www.nxtbook.com/sosland/bs/2012_02_01
https://www.nxtbook.com/sosland/bs/2011_12_01
https://www.nxtbook.com/sosland/bs/2011_11_01
https://www.nxtbook.com/sosland/bs/2011_10_01
https://www.nxtbook.com/sosland/bs/2011_09_01
https://www.nxtbook.com/sosland/bs/2011_08_01
https://www.nxtbook.com/sosland/bs/2011_07_01
https://www.nxtbook.com/sosland/bs/2011_06_01
https://www.nxtbook.com/sosland/bs/2011_05_01
https://www.nxtbook.com/sosland/bs/2011_04_01
https://www.nxtbook.com/sosland/bs/2011_03_01
https://www.nxtbook.com/sosland/bs/2011_02_01
https://www.nxtbook.com/sosland/bs/2010_12_01
https://www.nxtbook.com/sosland/bs/2010_11_01
https://www.nxtbook.com/sosland/bs/2010_10_01
https://www.nxtbook.com/sosland/bs/2010_09_01
https://www.nxtbook.com/sosland/bs/2010_08_01
https://www.nxtbook.com/sosland/bs/2010_07_01
https://www.nxtbook.com/sosland/bs/2010_06_01
https://www.nxtbook.com/sosland/bs/2010_05_01
https://www.nxtbook.com/sosland/bs/2010_04_01
https://www.nxtbook.com/sosland/bs/2010_03_01
https://www.nxtbook.com/sosland/bs/2010_02_01
https://www.nxtbook.com/sosland/bs/2009_12_01
https://www.nxtbook.com/sosland/bs/2009_11_01
https://www.nxtbook.com/sosland/bs/2009_10_01
https://www.nxtbook.com/sosland/bs/2009_09_01
https://www.nxtbook.com/sosland/bs/2009_08_01
https://www.nxtbook.com/sosland/bs/2009_07_01
https://www.nxtbook.com/sosland/bs/2009_06_01
https://www.nxtbook.com/sosland/bs/2009_05_01
https://www.nxtbook.com/sosland/bs/2009_04_01
https://www.nxtbook.com/sosland/bs/2009_03_01
https://www.nxtbook.com/sosland/bs/2009_02_01
https://www.nxtbook.com/sosland/bs/2008_12_01
https://www.nxtbook.com/sosland/bs/2008_11_01
https://www.nxtbook.com/sosland/bs/2008_10_01
https://www.nxtbook.com/sosland/bs/2008_09_01
https://www.nxtbook.com/sosland/bs/2008_08_01
https://www.nxtbook.com/sosland/bs/2008_07_01
https://www.nxtbook.com/sosland/bs/2008_06_01
https://www.nxtbook.com/sosland/bs/2008_05_01
https://www.nxtbook.com/sosland/bs/2008_04_01
https://www.nxtbook.com/sosland/bs/2008_03_01
https://www.nxtbook.com/sosland/bs/2008_02_01
https://www.nxtbook.com/sosland/bs/2007_12_01
https://www.nxtbook.com/sosland/bs/2007_11_01
https://www.nxtbook.com/sosland/bs/2007_10_01
https://www.nxtbook.com/sosland/bs/2007_09_01
https://www.nxtbook.com/sosland/bs/2007_08_01
https://www.nxtbook.com/sosland/bs/2007_07_01
https://www.nxtbook.com/sosland/bs/2007_06_01
https://www.nxtbook.com/sosland/bs/2007_05_01
https://www.nxtbook.com/sosland/bs/2007_04_01
https://www.nxtbook.com/sosland/bs/2007_02_01
https://www.nxtbook.com/sosland/bs/2006_12_01
https://www.nxtbook.com/sosland/bs/2006_11_01
https://www.nxtbook.com/sosland/bs/2006_10_01
https://www.nxtbook.com/sosland/bs/2006_09_01
https://www.nxtbook.com/sosland/bs/2006_08_01
https://www.nxtbook.com/sosland/bs/2006_07_01
https://www.nxtbook.com/sosland/bs/2006_06_01
https://www.nxtbook.com/sosland/bs/2006_05_01
https://www.nxtbook.com/sosland/bs/2006_04_01
https://www.nxtbook.com/sosland/bs/2006_03_01
https://www.nxtbook.com/sosland/bs/2006_02_01
https://www.nxtbook.com/sosland/bs/2005_12_01
https://www.nxtbook.com/sosland/bs/2005_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com