Bakers must consider the many threats for contaminating a finished product, even during cooling and packaging stages.
Making it work

A number of recent product introductions showcase how varied shelf-life-extending ingredients are. Interestingly, a number of products promote the wholesomeness of the macronutrients in the formulation while at the same time have no problem relying on chemical preservatives.

For example, Martin’s Famous Pastry Shoppe Inc., Chambersburg, PA, recently introduced Martin’s Old-Fashioned Real Butter Bread, a wheat bread made from non-GMO ingredients and 100% real butter without any oils or artificial colors or sweeteners. What it does contain is calcium propionate, which is identified as a preservative on the ingredient statement.

CytoSport Inc., Walnut Creek, CA, offers a range of Muscle Milk Protein Bars. The sunflower oil in the formulation contains tocopherols, which the ingredient statement indicates are present to protect flavor. What the tocopherols do is retard the progression of fat oxidation, which leads to rancidity.

The Kellogg Company, Battle Creek, MI, is rolling out Kellogg’s Special K Blueberry Almond Quinoa Nourish Bites. Ingredient statements indicate this snack contains rosemary extract for freshness.

Philadelphia Bagel Chips and Cream Cheese Dip, a new snacking combo from Chicago-based Kraft Heinz Co., contain multiple shelf-life-extending ingredients. The bagel chips include rosemary extract and ascorbic acid, which are both parenthetically described as antioxidants. The dip uses sorbic acid, a preservative. With all of the factors affecting shelf life, staling and the quality of any product, bakers must balance a lot as they formulate their baked goods.