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Ingredients manufacturer Kemin Industries has developed Shield V Plus Dry, a potassium-sorbate alternative for the bakery industry. Shield V Plus Dry is a natural ingredient that uses cutting-edge technology to inhibit mould growth and extend the shelf life of bakery products. Shield V Plus Dry is a food solution that significantly prevents mould growth in cakes and slows down mould formation in tortillas and flatbreads. It combines the preservation properties of buffered vinegar with the anti-mould properties of a botanical extract, naturally extending the freshness and quality of bakery products. According to the company, Shield V Plus Dry offers a balanced flavour and is heat-stable, allowing manufacturers to cater to health-conscious consumers without compromising on taste or sensory attributes. Kemin said that "one of the key features of Shield V Plus Dry is its versatility," as while it was specifically formulated for bakery product, this solution can serve as a natural substitute for potassium sorbate in emulsions, sauces, dressings and similar highly aqueous foods. Its naturally occurring active molecules, like acetic acid and sorbic acid, collaborate to slow down the development of moulds, extending product freshness for a longer duration. Caroline Ecoffard, product platform manager of Kemin Food Technologies – EMEA, said: "We are thrilled to introduce Shield V Plus Dry to the bakery industry. Our product represents an additional step in natural preservation, offering bakery manufacturers a powerful tool to extend the shelf life of their products while meeting consumer demands for clearer labels and superior quality." The ingredient is currently available for food producers in the EMEA region.