Bakery and snacks: Kemin exec talks shelf life and food safety innovations

16 Jul 2020 --- Kemin Food Technologies has been highlighting its range of clean label antimicrobial and antioxidant solutions this week at the 2020 Institute of Food Technologists Annual Meeting and Food Expo (IFT20) virtual event, SHIFT20. TillaZyme, which uses a mix of enzymes and gums, is a portfolio of solutions for the tortilla industry while Fortium RVC is a consumer-friendly blend of rosemary extract and ascorbic acid that helps lengthen the shelf life of baking and snack products by delaying the onset of lipid oxidation in fats and oils.

Speaking to FoodIngredientsFirst, Courtney Schwartz, Kemin’s Marketing Director explains how enzymes are very specific in their functionality and in their stability. 

“We have selected a blend of two different amylases which cleave starch molecules at different temperature conditions, for example, just prior to baking and during baking. It produces smaller sugar molecules, mainly maltose and some other oligosaccharides. They help in slowing down retrogradation which is a key contributing factor in staling. This makes baked goods soft, resilient and moist,” she says.

“Baked goods with high moisture, such as tortillas, break and tear when only enzymes are added. Therefore, hydrocolloids such as carboxymethyl cellulose are added as well. It holds the moisture and gives strength to the product.” 

TillaZyme provides quality and customized characteristics for corn tortillas. It also allows manufacturers ease of use with precisely measured ingredient quantities and allows formulators to meet consumer demands for fresher, safer and more appealing finished tortilla products, notes Schwartz.

Fortium RVC helps lengthen the shelf life of baking and snack products. As an alternative to synthetic antioxidants and traditional tocopherols, it helps fill the gap between efficacy and clean labels. Utilizing proprietary grinding technology, Fortium RVC ensures small, uniform particle suspension for improved physical stability in each application.

Synthetic antioxidants have a maximum dosage level in food products which limits the amount that can be used. This requires manufacturers to use multiple types of synthetic antioxidants or sacrifice on shelf life. Synthetics coming under fire
Schwartz points out how synthetic antioxidants have a maximum dosage level in food products which limits the amount that can be used. This requires manufacturers to use multiple types of synthetic antioxidants or sacrifice on shelf life. 

“However, the biggest drawback for synthetic antioxidants is how they appear on the ingredient label. As consumers are demanding more clean label ingredients, synthetics are coming under fire for use in food products,” she notes. 

“Mixed tocopherols, while more label-friendly than synthetic antioxidants, often have issues with allergens. Most tocopherols are derived from soybeans which cause issues for manufacturers who do not want to label soy on their ingredient statement,” she says. 

Along with these antioxidant solutions, Kemin also presented the Bakery Innovation Center to IFT attendees. The center is designed to inspire innovation within the bakery market and includes the support team and all the equipment and capabilities needed for Kemin and its customer-partners to accelerate product development.

Opportunities and setbacks of virtual shows 
Speaking about the opportunities and challenges of a virtual trade show, Schwartz spotlights the lack of face-to-face interaction with attendees. “We use tradeshows as a time to meet up in person with customers and prospects to discuss projects and bring in members from many different functional groups of our team together in person.”

“During a live event, we often get attendees who have never heard of Kemin to stop by when they see our booth to learn more. In a virtual space they have to seek out the companies they are looking for. It’s harder to “stumble upon” a company that could help you out. While the search functionality and tagging in the virtual space does help this, it can still be a challenge.”

“The benefit of a virtual platform is it provides a space for attendees to learn about companies beyond the three-day tradeshow since they have access to the platform for a while afterward. In a live environment, if you miss the three days, you are out of luck.” 

“This also is the benefit of all the presentations. Many times you have to pick between presentations due to time restrictions or multiple events happening at once. Now you can view all the presentations at your leisure over time. This allows for attendees to get more education and presenters to have continuous follow-up,” Schwartz concludes. 

By Gaynor Selby and Benjamin Ferrer