Consumers are increasingly demanding bakery products that have better fresh-like qualities. In addition, changes in retail and internationalization of markets have resulted in increased distribution distances, and longer storage times are required. Settinga new standard for sustained and enhanced freshness across the entire life cycle of bakery products.
The ingredients in bakery products such as flour, egg, sugar and salt are usually the sources of spoilage organisms. High water activity, neutral pH and warm or humid storage conditions predisposed these products to fat oxidation and mold spoilage. And staling and moisture loss may become bakery firmer and texture loss.
Our solutions include Natap®, Proteria®, Planteria™, Guardox™, Amylax™, and White Fiber™ have been developed to effectively delay mold growth, staling moisture retention, and oxidation throughout the entire supply chain.