Kerry, a global leader in taste and nutrition, is excited to announce the introduction of Biobake Fresh Rich, an innovative enzyme solution for sweet baked goods that delivers longer-lasting softness, freshness and moistness perception over shelf life, while supporting food waste reduction.

Read: November Issue of Food Infotech Magazine.

This new, clean-label starch-acting enzyme enables sweet baked goods containing more than 20% sugar to remain fresher for a longer period of time, significantly reducing food waste. It is designed to create a softer, more consistent and flexible crumb structure, with improved perceived moistness, enabling products to stay fresher for longer.

Baked goods are the largest category of food waste globally and as such, extending their shelf life is an important means of waste reduction. Maintaining product quality over longer shelf life can contribute to a more sustainable future by reducing the likelihood of the bakery products being thrown away by consumers.

Commenting on the new baking product announcement, Deborah Waters, Product Director for Enzymes at Kerry, stated – “Kerry’s new Biobake Fresh Rich is a proven performer, maintaining product freshness, softness and moistness in high-sugar content products like muffins, pancakes and pound cakes over longer shelf life. This delivers significant benefits in reducing food waste by making the supply chain more robust and improving the sustainability profiles of bakeries.”

“Our recent Kerry global consumer research conducted with 5,154 consumers in 10 countries including India confirmed enormous support around the world for reducing food waste through shelf-life extension. It found 98% of consumers are actively trying to reduce food waste, over 72% believe improving shelf life would help reduce waste and one-third would be willing to switch brand loyalties for a longer shelf life. Biobake Fresh Rich can help bakers address these important evolving consumer desires, all while allowing manufacturers to contribute to a more sustainable environment.”

Biobake Fresh Rich comes in a highly dispersible dry format and has a neutral taste. It is suitable for kosher, halal, vegetarian and vegan product manufacture. In recent sensory trials versus a benchmark fresh-keeping enzyme over a 12-week shelf life, Biobake Fresh Rich significantly outperformed the benchmark in both softness and moistness perception.

Kerry Biobake Fresh Rich muffins

Padmanabha Raju S, Technical Head & Bakery Lead, RDA, Kerry Asia Pacific, Middle East & Africa stated – “Textural shelf life, which can be affected by staling and drying, is a critical attribute of long shelf-life packaged cakes, and manufacturers in tropical countries often find it a challenge to fulfil consumer expectations on the sensorial experience. Biobake Fresh Rich is customised to bridge this gap and we see massive opportunity in this area as packaged cakes is a popular, fast-growing segment in this region.”

Deborah Waters added – “Kerry offers a wide range of innovative enzyme technologies that can help industrial bakeries improve the efficiency and sustainability profiles of their product offerings. Extending shelf life is a strategy being used by many bakeries to increase product appeal with consumers, extend overall profits and reduce food waste. Biobake Fresh Rich is a versatile, clean label solution that maintains freshness in sweet bakery applications over a longer shelf life, helping build brand loyalty.”

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An editor by day & dreamer at night; passionately involved with both print and digital media; Pet lover; Solo traveller.

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