How CNMIM Assists Bakers: Shelf-Life Targets: CNMIM helps bakers achieve their shelf-life targets by providing accurate predictions of mould growth, ensuring that products stay fresh until they are consumed.


Brand Protection: By dramatically lowering the risk of mould, the tool helps protect the brand image. Consistently mould-free products meet customer expectations and build brand loyalty. Natural-Label Transparency: As consumers increasingly demand natural and transparent ingredient labels, CNMIM enables bakers to deliver products that align with these preferences. This tool supports the use of natural mould inhibitors, contributing to cleaner labels. Efficiency and Confidence: The predictive capability of CNMIM allows bakers to streamline their formulation process, reducing the need for costly and time- consuming experiments.


This efficiency


translates into faster product development and a more reliable production process.


Looking ahead


based solutions over traditional chemical preservatives, we believe we are able to not only support a more sustainable food system but also deliver healthier, safer food products that align with consumer preferences. For example,


fermentation, a biobased


process, uses natural resources more efficiently and produces less waste compared to chemical preservatives. This aligns with our commitment to SDG 2; reducing food waste and CO2 emissions, contributing to zero hunger. By utilising natural fermentation, Corbion not only conserves precious resources but also supports more environmentally-friendly practices. This impact is enhanced by collaborating with suppliers to ensure their own sustainable sourcing and manufacturing, minimising the ecological footprint of food production. From a consumer perspective, fermentation


offers significant health benefits. It has been used for centuries to preserve food, protecting it from harmful pathogens like Listeria. This natural method enhances the safety, flavour, and texture of food, providing high-quality, nutritious options. As today’s consumers demand simpler, more transparent ingredient lists, fermentation-based


solutions meet this


demand by eliminating the need for artificial preservatives, resulting in cleaner labels that attract health-conscious shoppers


bakeryproduction.co.uk


Predictive modelling tool for natural mould inhibition


Known as the Corbion Natural Mould Inhibition Model (CNMIM), our predictive modeling tool is a groundbreaking innovation for the baking industry. It is designed to predict the time to visible mould growth in label-friendly pan breads, assisting bakers in choosing the best natural mould inhibition solutions for their products.


How CNMIM Works: Prediction of Mould Growth: CNMIM predicts how resistant a bread formulation is to 11 different moulds. This prediction takes into account the specific parameters of the baker’s product and process, offering a tailored analysis for each unique formulation.


Formulation Assessment: By analysing the product’s resistance to mould, bakers can quickly and confidently identify the optimal natural mould inhibition solution. This ensures that the bread maintains its freshness and stays


mould-free determining


the complex mould


for the


desired shelf life. User-Friendly Interface: The tool simplifies


growth


process of potential,


allowing bakers to make informed decisions without extensive trial and error.


The bakery industry is shifting rapidly towards a sustainable future through innovations that emphasise consumer education, collaborative efforts, and sustainable ingredient solutions. By increasing awareness about the benefits of eco-friendly bakery products, we aim to boost demand for sustainable options and drive broader industry shifts. Looking ahead, Corbion plans to deepen its partnerships with industry stakeholders to promote sustainability across the bakery supply chain. This includes


sharing best


practices and working together to achieve greater overall sustainability. As the bakery


industry evolves,


growing consumer awareness and stricter environmental regulations will increase demand for sustainable products. Bakeries will adopt more sustainable practices, leveraging technological advancements to improve production efficiency,


waste


management, and sustainability metrics. The industry is likely to embrace circular economy practices, focusing on reducing waste,


reusing materials, and


recycling. Sustainable business models will become integral, with bakeries integrating sustainability into their operations for long- term viability and competitiveness, reshaping supply chains, production methods, and product offerings.


Kennedy’s Bakery Production June/July 2024 11


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