Using our fat encapsulation technology.
Food waste is a global problem that has serious effects on the environment. According to the Guardian, one third of all food produce is thrown away and this accounts for 8% of all greenhouse gas emissions.
Food waste costs the global economy £737 billion every year. Products that become inedible before purchase represent wasted food and money, plus further carbon emissions.
In hotter and more humid climates, this issue can be even more acute. Heat and moisture create the perfect atmosphere for mould to grow. In countries with poor infrastructure, it can be even more challenging to get a product from bakery to retailer to consumer before it becomes inedible.
TasteTech works with bakeries around the world, providing encapsulated ingredient solutions to reduce numbers of wasted loaves.
There are various ways to increase the shelf life of bread, like improved packaging and smarter ingredients. TasteTech’s encapsulation technology is the perfect solution for up to 30 days of mould-free bread, even in the most challenging of climates.
Smarter ingredients
Sorbic acid is a very effective mould inhibitor. However, when used in a bread dough, it reduces yeast activity affecting the volume of a loaf. TasteTech’s fat encapsulation technology protects the yeast during the proving stage, allowing it to ferment optimally. Baking then melts the fat barrier, releasing the sorbic acid. This disperses into the bread and prevents the growth of mould for longer, thus extending shelf life.
A large plant bakery in West Africa contacted us to assist with improving the shelf life of their yeasted products. Due to local infrastructure, bread was taking too long to reach customers. Stores were returning the bread as it was growing mould before it could be sold. Using our flagship preservative, our bakery experts worked closely with their R&D team to help them get the right balance of mould protection and cost in use, eventually reaching a target shelf life of 14 days.
On this occasion, SorbicPlus achieved the target mould-free shelf life on its own, but we have found that when combined with calcium propionate we can achieve up to 30 days of shelf life (under lab conditions). Our bakery experts understand the needs of manufacturers and work with them to achieve the results they desire.
To try SorbicPlus for yourself, request a sample.
