Baked goods are the largest category of food waste globally, therefore extending their shelf life is an important means of waste reduction. Maintaining product quality over longer shelf life can contribute to a more sustainable future by reducing the likelihood of the bakery products being thrown away by consumers.

A recent Kerry global consumer research conducted with 5,154 consumers across ten countries confirmed enormous support for reducing food waste through shelf-life extension. The results showed that 98 percent of consumers are actively trying to reduce food waste, over 72 percent believe improving shelf life would help reduce waste, and one-third would be willing to switch brand loyalties for a longer shelf life. 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 and has a neutral taste. The solution is suitable for kosher, halal, vegetarian, and vegan product manufacturing. In recent 12-week shelf life sensory trials, Biobake Fresh Rich significantly outperformed a benchmark fresh-keeping enzyme in both softness and moistness perception.

Kerry offers a wide range of innovative enzyme technologies that can help industrial bakeries improve the efficiency and sustainability profiles of their product offerings. Extending shelf life is a strategy being used by many bakeries to increase product appeal with consumers, extend overall profits, and reduce food waste. Biobake Fresh Rich is a versatile, clean label solution that maintains freshness in sweet bakery applications over a longer shelf life, helping build brand loyalty.

Kerry: www.kerry.com