SUSTAINABLE INGREDIENT SOURCING


FUTURE PROOF COLOR SOLUTIONS FOR YOUR BAKED GOODS


Bring bakery creations to life


with vibrant colors from fruits, vegetables, and plants


Discover the possibilities with EXBERRY® sustainable, plant-based colors EXBERRY.COM


BAKERIES ARE UNDER PRESSURE TO DELIVER PRODUCTS THAT REDUCE ENVIRONMENTAL FOOTPRINT WITHOUT COMPROMISING


HEALTH, TASTE OR TEXTURE, AND THIS CAN BE A TECHNICAL CHALLENGE


food has to be about great tasting, nutritious products, produced affordably. Fermtech has been committed from the start to extending the value we get from our crops, using the power of biology to unlock flavour and nutrition. We are excited to now be able to deploy Koji Cocoa with local and global partners, demonstrating its flavour, functionality, and cost benefits at scale. This


is our next step


to building a manufacturing and supply chain for cocoa and baking ingredients that is more resilient, secure, and lower carbon.”


formulations without sacrificing quality, taste or affordability,’ concludes Francesca.


Emulsifiers Emulsifiers – which make it possible to mix normally incompatible ingredients such as oil and water – can have wide ranging benefits in bakery applications. “They can be used to help reduce costs, improve the volume and texture of dough, ensure uniform performance, and can also offer sustainability benefits – extending shelf-life, increasing yield, and enabling more efficient use of raw materials,” argues Leif Jakobsen, Senior Innovation Specialist at Palsgaard. Discussing the advantages of Emulpals and Palsgaard SA activated


cake emulsifiers, Leif pointed to their ability to reduce E numbers in addition to reducing the amount of egg or whey protein concentrate in a formulation. “Emulsifiers also support improved formulation consistency and process stability, which helps reduce production losses and off-specification batches, supporting the reduction of avoidable food waste during the manufacturing phase,” he said. Emulsifiers can also help reduce food waste by extending shelf life. For example, a monoglyceride product such as Palsgaard DMG 5611 will significantly improve shelf life in industrial cake applications. “It serves to slow down starch retrogradation, which is a process that sees water drain out from the starch.


JUNE/JULY 2026 • KENNEDY’S BAKERY PRODUCTION • 15


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