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Kerry has announced the introduction of Biobake Fresh Rich, an enzyme that helps sweet baked goods retain their freshness for longer. The clean-label starch-acting enzyme enables sweet baked goods containing more than 20% sugar to remain fresher for longer, significantly reducing food waste. It is designed to create a softer, more consistent and more flexible crumb structure with improved perceived moistness, enabling products to stay fresher for longer. According to Kerry, baked goods are the largest category of food waste globally so extending their shelf life is an important means of waste reduction. As this enzyme extends the shelf life of baked goods without compromising the quality of the product Kerry hopes to contribute to a more sustainable future by reducing the amount of baked goods which are thrown away by the consumer. Deborah Waters, product director for enzymes at Kerry, said: “Biobake Fresh Rich is a proven performer, maintaining product freshness, softness and moistness in high-sugar content products. This delivers significant benefits in reducing food waste by making the supply chain more robust and improving the sustainability profiles of bakeries... Biobake Fresh Rich can help bakers address 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, has a neutral taste and is suitable for kosher, halal, vegetarian and vegan product manufacture.