A new antimicrobial, based on sorbic acid and potassium sorbate, will provide between 10 and 30 per cent more shelf life for muffins and cakes in comparison to existing offerings, due to the adoption of new development technology, claims Kemin.
K. Ganapathy, marketing manager for Kemin Food Technologies India, told that bakery manufacturers do not have to make any modifications or invest in new equipment to use Amplifresh as, she explained, it is a readily dispersible paste for use in conventional cake and muffin processing.
“It is available in an easy-to-use paste form which can be directly added to the batter during the mixing stage,” he said.
The antimicrobial, said Kemin, is manufactured in a HACCP & ISO 9001:2008 certified facility in Gummidipoondi, near Chennai in India, which is a division of Kemin Food Technologies based in Des Moines, Iowa.
The company claims the antimicrobial will allow bakers to manage inventory more efficiently, reduce product waste, as well as address aftertaste challenges associated with conventional options.
A wide range of micro-organisms – bacteria, yeasts and moulds – can cause spoilage and food safety issues with baked products. However, the level of food poisoning associated with baked foods is low compared to many other types of food.
But, according to a recent review published in the journal Food Control, economic losses related to the presence of moulds in bread are estimated to be more than €200m per year in Europe.
Ganapathy said that existing antimicrobials have a tendancy to oxidize, which can undermine the original taste profile of the cakes and muffins upon storage. However, with the firm’s propriety manufacturing process behind Amplifresh, he claims “the active molecules are delivered with enhanced stability.”
The antimicrobial has been developed with the Indian cake market in mind but a company spokesperson said a plan to release in onto the European maket is currently under review.