For bakery and snack foods, food safety continues to be a high priority as microbial concerns continue to grow. Manufacturers are seeking to find credible solutions to overcome these concerns and increase the shelf-life of their products. Kemin, a global leader in science-backed solutions, provides quality food ingredients that work to keep food products fresher and safer for longer.
Microbial Spoilage & Shelf Life
Microbial spoilage of bakery and snack foods is a major factor in that it affects product shelf life. Products with high water activity, such as tortillas, are highly susceptible to mold, making it imperative for manufacturers to manage the moisture of their products without impacting proper texture or shelf life. The pH level of the end product is also key to ensure the quality of the product. If the pH is outside the optimal range for the product, it can cause spoilage to happen more quickly or create off flavors.
SHIELD, Kemin’s line of liquid mold inhibitors are propionic acid based synergistic blends that control microbes, preventing spoilage and mold growth in tortillas, baked good with fillings and other products, where water activity level and pH are of concern. SHIELD products help extend the shelf life of products by providing homogenous dispersion throughout dough, eliminating irritating dust common with dry preservatives, and improving your handling without affecting your product’s taste.