Clean Label Preservative

LCI launches BAKESAFE, a clean label preservative for bakery products

2/01/2011 --- “Bakesafe is a innovative product that brings our clean label philosophy to bakery preservatives,” says Anne Lionnet, Marketing Manager for Bakery at Limagrain Céréales Ingrédients (LCI). “In our trials we had very positive results with Bakesafe compared to calcium propionate. Trials on the kinetics of mould growth showed there was no significant difference from using Bakesafe in the recipe - in fact Bakesafe gave a better result than the control.”

Bakesafe is easy to use - the dosage is 0.1-2.5% of the weight, or in substitution, depending on the initial quantity of calcium propionate. There is no significant difference on the rheology of the dough and no modification of the proof time. Depending on the recipe, there can be a slight increase in the elasticity, but that is easily correctable. The labelling is 'fermented whey and wheat flour'. If the final product doesn't contain any additive, then an 'additive free’ claim could be used.
 

“Use of Bakesafe in the recipe is a clean label alternative to calcium propionate or potassium sorbate and, at a time when research shows that a significant number of European consumers regularly look at product labelling - especially additives - Bakesafe is a timely new ingredient for the bakery sector,” Ms Lionnet adds.