Kemin helps keep your bakery and snack products fresher, safer, longer—with our lines of value-added plant extracts, antioxidant and mold inhibiting products, and our extensive bakery and snack technical know-how. 

 

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Bakery and Snack Solutions

KEMIN HELPS YOU MEET CONSUMER DEMANDS AND PROTECT SHELF LIFE AT THE SAME TIME

Today’s consumers are increasingly reaching for simpler, fresh, natural, or ‘free from’ products, but taste is still paramount. It’s more important than ever for bakery and snack manufacturers to meet a wide variety of demands, and we can help with the perfect solution to significantly delay or prevent lipid oxidation, lengthen your product’s shelf life, and please consumers at the same time.

Watch to see how we tackle oxidation and help keep your bakery and snack products fresher, longer.  

BAKERY AND SNACK EXPERTISE

Our technical teams have extensive know-how regarding the interaction of all food ingredients on product stability, and our Customer Laboratory Services provide dedicated support throughout all phases of testing—all to develop solutions that positively affect your product’s shelf life. We understand how different factors including mixing procedures, baking and storage temperatures, water activity, and pH affect the shelf life and consumer appeal of baking and snack products, and we provide solutions to address those particular needs.

We offer simple solutions as well as complex blends to help baking and snack manufacturers solve your color, flavor and microbial stability requirements. Our onsite Customer Laboratory Services (CLS) demonstrate efficacy in your baked good or snack’s matrices, 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. 

TRUE TORTILLA EXPERTISE

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.

Our complimentary white paper “A World of Tortilla Solutions for Today’s Growing Marketplace” highlights today’s tortilla landscape and offers solutions to tortilla manufacturing challenges.

MEET DESIRABLE LABEL CLAIMS

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 and snack products can help maintain your brand loyalty and meet your reformulation goals. 

 

Our complimentary white paper “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. The white paper provides insight on today’s baking 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. 

KEMIN OFFERS THE BAKING AND SNACK SOLUTIONS YOU NEED:

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® MTtraditional blends of mixed tocopherols that are designed for maximum effectiveness against color and flavor degradation

GT-FORToil-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, preventing spoilage and mold growth in tortillas, baked goods with fillings and other products where water activity level and pH are of concern

TillaPackbatch pack solutions for flour tortillas

TillaSoft – dough conditioners and tortilla softeners for flour tortillas

TillaZymeenzyme gum blends for corn and flour tortillas

 

Upcoming Events:

Visit Kemin Food Technologies at TIA in booth #222 in San Diego, CA, May 1st - 2nd, 2020.

Visit Kemin Food Technologies at IFT in booth #S2608 in Chicago, IL, July 12th- 15th, 2020.

Bakery & Snack