durafresh tm for replacement of sorbate in bakery …...2016/04/03 · the non-gmo project verified...
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DuraFresh TM for Replacement of Sorbate in Bakery Fillings
Clean Label ConferenceMarch 28-29, 2016
2 | Taste & Nutrition
Consumers Want Cleaner Label Products
71%Consumers
think there are more harmful ingredients
than manufacturers
tell them
53%Consumers
prefer foods & beverages with a short list of ingredients
75%Consumers are buying free-from
foods because they think they are more natural
Millennials60% Gen X 55%
Baby Boomers
46% Swing Generation
35%
Consumers Worry About Potentially
Harmful Ingredients in Their Food
Source: Mintel GNPD, Mintel Free‐From U.S. Report 2015; Nielsen Global Health & Wellness Survey 2015; National Marketing Institute
3 | Taste & Nutrition
Free From
3
16%18%
14%
0.00%
5.00%
10.00%
15.00%
20.00%
2010 2011 2012 2013 2014 2015
U.S. Bakery Launches Making Free‐From Claim 2010‐15
Free From Additives/Preservatives Allergen Free Gluten‐Free
Source: Mintel, AC Nielsen
Udi’s 2015
↑22%
Udi’s 2015 sales:$171M↑22%
colors, flavors, and preservatives
Arnold/Brownberry’s line of Healthfull breads are all free from artificial colors, flavors, and preservatives
4 | Taste & Nutrition
Customers Are Taking Action
and colors from their cereals by 2017
General Mills is removing all artificial flavors and colors from their cereals by 2017
their tortillas
Chipotle is removing preservatives from their tortillas and working to get to only 4 ingredients in their tortillas
products.
Panera has a list of 150 ingredients they are removing or have removed from their products.
5 | Taste & Nutrition
Remove “chemical” additives that consumers have flagged
Formulate with natural flavors, colors, and preservatives
Have gluten-free and allergen-free options
How to be successful in Free-From
6 | Taste & Nutrition6 | Taste & Nutrition
What Does Clean Label Mean for Bakery?
Free-From Free-From label
claims up 6% globally since 2009
New Launches with Free-From claims up
10%
Organic/Non-GMO The Non-GMO Project
Verified grew from 0 to $3.5B since 2005
More than 5,000 food products carry the Non-GMO Project Verified Logo in the U.S.
Friendlier Ingredient Lists Shorter ingredient
lists
Consumer friendly ingredients
Kitchen Pantry
7 | Taste & Nutrition
Products
7
DuraFresh 5011
DuraFresh 7000
DuraFresh 5015
Cultured Corn Syrup Solids
Powder
2X more concentrated
Usage level: 0.1 - 0.5%
Cultured Dextrose Liquid
Minimal pH impact
Usage level: 0.25 -1.0%
Cultured Grade A Skim Milk, Grade
A Skim Milk Powder
Ideal for dairy based products
Usage level: 0.25 -1.0%
8 | Taste & Nutrition
Extending Shelf life of Ambient Stable Bakery FillingsFillings were inoculated with a 2-log cocktail of mold isolates.Variety Aw pH range Treatment Result
Apple 0.961 3.5 – 3.9
No preservatives Visual Mold at Day 6
0.75% DF7000 No mold observed at Day 770.50% DF5011
Cherry 0.929 3.3 – 3.8
No preservatives Visual Mold at Day 4
0.75% DF7000 No mold observed at Day 770.50% DF5011
Cream Cheese 0.968 3.8 – 4.1
No preservatives Visual Mold at Day 5
0.75% DF7000 No mold observed at Day 770.5% DF5015
9 | Taste & Nutrition
Mold Control in a Savory Filling pH 4.80
0
1
2
3
4
5
6
7
0 5 8 15 29 50
Log
CFU
/g o
f Mol
d
Time (days) at room temperatureUninoculated control - no preservatives Inoculated control - no preservatives0.1% sorbic acid 1% DuraFresh 7000
*Mold was added at 100 cfu/g on day 0.
10 | Taste & Nutrition
Mold Control in a Sweet Filling pH 2.50
0
1
2
3
4
5
6
7
0 5 8 15 29 50
Log
CFU/
g o
f Mol
d
Time (days) at room temperature
Non-inoculated sample Control - no preservatives 1% DuraFresh 7000
*Mold was added at 100 cfu/g on day 0.
11 | Taste & Nutrition
Conclusions:
DuraFresh products are effective at controlling mold outgrowth in shelf stable bakery fillings.
DuraFresh demonstrates similar performance to sorbicacid.
Multiple variations of DuraFresh available to meet your specific needs.
Enhances safety and quality of bakery fillings with clean label ingredients.
