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Today’s consumers may be reaching for simpler, fresh, natural, or ‘free from’ products, but taste is still paramount. It’s more important than ever for bakery & snack manufacturers to meet a wide variety of demands, and we can help. At Kemin, we have the perfect solutions to significantly delay or prevent lipid oxidation, lengthen your product’s shelf life, and please consumers at the same time.
Our technical teams have extensive bakery & snack know-how, especially regarding the interaction of all food ingredients on product stability. We understand how different factors including mixing procedures, baking and storage temperatures, water activity, and pH affect the shelf life and consumer appeal of your products. We provide solutions to address those particular needs while extending your bakery & snack product’s shelf life. We offer simple solutions—as well as complex blends—to help you solve your color, flavor and microbial stability requirements.
Our on-site Customer Laboratory Services (CLS) provide dedicated support throughout all phases of testing and demonstrate efficacy in your baked good or snack’s matrix, so you can be confident that your products stay fresher, longer.
We use our formulation expertise and extensive portfolio of shelf-life solutions, to help you achieve ‘claimability’ with label claims that meet consumers’ demands—without sacrificing shelf life or sensory appeal.
Gain insight on today’s bakery and snack landscape including snacking trends, the claims that are important to different demographic groups, and how the right solutions can provide stability and meet desirable label claims, in our complimentary white paper below.
We offer a world of solutions for successful tortillas, with a complete suite of product solutions including mold inhibitors, coupled with real tortilla expertise. From lab bench to store shelf, no one understands tortilla formulation, shelf life and operational challenges like we do.
We have state-of-the-art in-house R&D with in-depth knowledge of ingredient functionality, as well as resources that bridge the gap between laboratory scale and commercial production to help protect your brand and speed up commercialization of your product and processes.
Check out our bakery & snack webinar, whitepaper, infographic and case studies for more innovation and inspiration.
Our complimentary webinar “Are Formulation Changes Putting Your Brand at Risk?” provides valuable insights about how brand loyalty and consumer trends and perceptions impact products. It examines how adding antioxidants or plant extracts to your bakery & snack products can help meet your reformulation goals while maintaining brand loyalty.
This infographic walks you through the challenges baking and snack food products face with oxidation, texture and mold. Learn how Kemin solutions can help you tackle these challenges.
“The World of Claims in Today’s Baking and Snack Marketplace” highlights the importance of understanding and meeting consumers’ demands in order to create successful baking and snack products.
See how to keep your tortillas soft and flexible, just the way consumers want them—with label-friendly ingredients. Kemin Customer Laboratory Services targets accurate enzyme performance to improve machinability and reduce waste.
Find out how to keep your tortilla products clean label, simple—and in stock, even when demand is unprecedented. Kemin Food Technologies helps you continue to meet the growing demand for ever-popular, label-friendly tortillas.
EN-HANCE® – synergistic synthetic antioxidant blends formulated with time-tested ingredients such as BHA, BHT and TBHQ that are proven to protect foods containing fats and oils from oxidation
FORTIUM® MT – traditional blends of mixed tocopherols that are designed for maximum effectiveness against color and flavor degradation
GT-FORT™ – oil-soluble green tea-based extract that can be a label-friendly alternative to traditional tocopherols and synthetic antioxidants
SHIELD® – liquid mold inhibitors which are propionic acid-based synergistic blends that control microbes, helping prevent spoilage and mold growth in tortillas, baked goods with fillings and other products where water activity level and pH are of concern
TillaPack™ – batch pack solutions for flour tortillas
TillaSoft™ – dough conditioners and tortilla softeners for flour tortillas
TillaZyme™ – enzyme gum blends for corn and flour tortillas
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