Phage Biocontrol for Pathogen Mitigation in Milling05.05.2024As an FDA-approved processing aid, phages present an efficient method of pathogen mitigation that doesn’t impact flour pH. Add phages during the wheat temper for protection against foodborne illnesses.
4 Considerations When Switching From Emulsifiers to EnzymesBy StaffReplacing chemical emulsifiers with enzymes causes a trickle-down effect across baking operations.
Natural Ingredients for Shelf-Life Extension in Clean Label Baked Goods Next-gen anti-staling agents and natural mold inhibitors replace conventional chemical options without the downsides associated with natural products.
Sponsored ContentClean Label Ingredients for Shelf-Life Extension09.12.2023Are chemical mold inhibitors and anti-staling agents outdated? Natural alternatives extend shelf life without harming yeast activity or label appeal.