A large amount of food waste comes from the baked goods industry, which is something the Kerry Biobake Fresh Rich enzyme is formulated to help combat against. The enzyme is a clean label, starch-acting enzyme that will enable baked goods that contain more than 20% sugar to stay fresher for longer and thus prevent them from being disposed of. The enzyme helps to support a softer crumb with better consistency and will help with moisture retention.
Product Director Deborah Waters spoke further on the Kerry Biobake Fresh Rich enzyme saying, "Biobake Fresh Rich is a proven performer, maintaining product freshness, softness and moistness in high-sugar content products. This delivers significant benefits in reducing food waste by making the supply chain more robust and improving the sustainability profiles of bakeries… Biobake Fresh Rich can help bakers address important evolving consumer desires, all while allowing manufacturers to contribute to a more sustainable environment.”
What's Driving This Trend
- Clean Label Baked Goods
- The Kerry Biobake Fresh Rich enzyme enables baked goods with more than 20% sugar to stay fresher for longer, reducing food waste.
- Enhanced Moisture Retention
- By supporting better moisture retention, the enzyme helps maintain a softer crumb with improved consistency in baked goods.
- Sustainable Supply Chain
- The use of Biobake Fresh Rich enzyme in bakeries contributes to a more robust supply chain, reducing food waste and improving sustainability profiles.
Who This Affects Most
- Baked Goods
- The Kerry Biobake Fresh Rich enzyme offers disruptive innovation opportunities to improve freshness and reduce waste in the baked goods industry.
- Food Manufacturing
- The enzyme's ability to prolong freshness and moisture retention presents disruptive innovation opportunities in the food manufacturing industry.
- Sustainability
- The use of the Biobake Fresh Rich enzyme in the baking industry aligns with sustainability goals, offering disruptive innovation opportunities in sustainable practices.
