PIZZA & FLATBREAD


role is achieving this. In dough applications, Novasal – a natural alternative to table salt that lowers sodium and adds magnesium without compromising taste – can support gluten development and contributes to improved consistency and handling. In toppings, it can enhance natural flavours, helping to maintain a full taste profile. Sodium reduction can be extended across all ingredients by partially replacing sodium with magnesium, creating a more balanced mineral composition throughout the product. “Novasal can bring these functionalities together in a practical and scalable way, making mineral balanced formulations a key innovation in the next generation of pizza and flatbread,” said the Negmag spokesperson.


Advancing shelf life As demand for flatbreads and tortilla bakery products grows and distribution networks expand, bakery manufacturers are under increasing pressure to deliver products that remain fresh, safe, and consistent across extended shelf lives and varied conditions and mould contamination remains difficult to manage. Spores are widespread in production environments. They are highly resistant to processing conditions and are capable of rapid proliferation. Variability in climate, hygiene, and logistics further complicates control strategies. Traditional approaches such as calcium


propionate, organic acids, ethanol, and modified atmosphere packaging (MAP)


PIZZA MANUFACTURERS ARE LOOKING FOR SODIUM REDUCTION SOLUTIONS THAT CAN INTEGRATE SEAMLESSLY INTO THEIR EXISTING PROCESSES


remain widely used, but they do not always provide consistent protection, particularly against more resistant spoilage organisms such as chalky moulds, which behave similarly to yeasts, present a unique challenge. They can grow under MAP conditions and respond unpredictably to temperature fluctuations during transport, storage, or in consumers’ homes, making them especially problematic for flatbreads and tortillas that may be distributed across multiple markets. To address this challenge Corbion has developed fermentation-based preservation systems, including wheat- based fermented ingredients and buffered vinegar solutions, such as those within its Verdad portfolio. “These solutions offer a differentiated mode of


action when compared to conventional inhibitors, delivering effective mould control while maintaining the neutral, balanced flavour profile that is needed for flatbread applications,” said Dieneke van Houwelingen, Business Development Manager, EMEA at Corbion. Fermented wheat solutions have demonstrated strong performance against a broad spectrum of moulds, including chalky moulds that are less responsive to traditional acetate-based systems. Their functionality is linked to interactions with microbial cell membranes, particularly under optimised pH conditions, improving antimicrobial efficacy. They support shelf-life extension across a range of applications, from standard packed breads to MAP, even under challenging environmental conditions such as elevated temperature and humidity. Buffered vinegar systems can


complement this approach by providing antimicrobial activity while moderating the sensory impact typically associated with organic acids. By controlling acid release and perception, these systems allow bakeries to achieve effective preservation without introducing sharp or undesirable flavour notes. This is particularly important in wraps, tortillas, and pizza bases, where taste neutrality is essential. “Alongside ingredient innovation,


predictive modelling is transforming how manufacturers approach shelf- life development,” claimed Dieneke. “Corbion’s Natural Mold Inhibition Model (CNMIM) enables producers to predict time to visible mould growth based on formulation, process parameters, and storage conditions, while assessing resistance to multiple mould species. “By combining formulation data with predictive microbiology, this solution can reduce reliance on trial- and-error development. It also helps to accelerate timelines and increases confidence in shelf-life performance in real-world conditions, including variable temperatures and distribution environments,” continued Dieneke. As the flatbread category continues


to grow, the most effective solutions will combine ingredient functionality with predictive insight. Fermentation- based systems, including vinegar-based solutions, with advanced modelling tools can help bakeries to scale production while maintaining consistent quality, safety, and sensory performance.


APRIL/MAY 2026 • KENNEDY’S BAKERY PRODUCTION • 15


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44