Sustainable Ingredients “Clean label preservation technologies are helping


meet this demand. Without them, consumers would find themselves with a lot of mouldy bread and having to modify their shopping patterns,” Emma laughs. She adds: “The most popular clean label solution is based on fermented wheat, which is very consumer-friendly and does a great job of protecting bread quality. It does come at a premium over conventional commodity ingredients, but consumers seeking no artificial ingredients are showing a willingness to invest in more premium breads to meet this need.”


Thomas Deconinck, R&D Centre of Excellence Manager


Wets at Dawn Foods says: “At Dawn, we constantly look for new ingredients to improve our products and answer the needs our customers face. The challenge with the existing clean label preservatives that we see on the market is the different results and effectiveness. Quite often the taste of the end product is affected and the shelf life of the baking ingredient is reduced compared to usual preservatives. Depending on the use-case and specific functional needs of our customers we develop products that are as clean as possible, but without affecting taste, quality or performance. “The challenge lies with finding the balance: making baking ingredients cleaner, minimising the use of preservatives and additives, while at the same time maintaining shelf life properties and most importantly not compromising on taste. This is easier for some products than for others. For example, in fruit based products, using natural extracts and the naturally existing fruit acidity can go a long way in making the product preservative free. For products that are based on an emulsion of water and fat, you need something to stabilise.”


Sustainability and food waste are a hot topic in the bakery goods market because bread is the highest volume category of prepared food waste (excluding fresh produce) globally.


This means there is a huge opportunity to meaningfully reduce these volumes and extend the reach of the resources that go into the bakery goods industry, allowing them to feed more people instead of going to waste.


Brands and manufacturers often use both clean label and conventional preservation methods as they have multiple product lines targeting different consumer segments. Clean label preservation technologies and front of pack claims and positions that enable a product to stand out on shelf and often gain a consumer premium. They can also deliver a better final taste and appeal score than conventional preservation solutions.


“In one external study comparing calcium propionate, fermented wheats, unpreserved


bread, we found that the


and vinegar-based solutions with vinegar-based


innovation had the closest score to the unpreserved bread in terms of appeal – scoring much higher than the most popular conventional and clean label solutions,” explains Emma. While these are widely accepted and the most popular in bakery, it shows the opportunity to stand out in a competitive market with cleaner, more appealing taste that is closer to homemade bread. “I believe it is so important to find next generation preservation solutions as part of building a world of sustainable nutrition,”


stresses Emma. “There are


opportunities to create combination solutions to allow lower dosing of individual components for the same or greater protection and cleaner tastes. Bakery is such a great opportunity to protect the planet’s resources, reducing waste and feeding more people.” To conclude, Thomas of Dawn Foods states: “As a family- owned company, we believe our actions matter and that we have a responsibility to make a positive impact in communities around the world, which is reflected in the products that we develop and how we develop and produce them.”


bakeryproduction.co.uk


Kennedy’s Bakery Production May/June 2022 17


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