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Consumers are looking to stretch their food dollars further, and breads with a longer shelf life allow them to do just that while also reducing waste.
However, achieving this extended shelf life can come at the expense of a cleaner label, which today is at odds with consumers who are increasingly weary of artificial ingredients and ultra-processed foods. Getting the best of both a clean label and longer shelf life poses its challenges.
“First off is going to be that softness characteristic; you really want to stay soft, moist, resilient over time, but not becoming overly gummy,” said Ben Reusser, innovation center manager, Cain Food, in this episode of Since Sliced Bread. “Going to the mold…the further you want to go out, the more opportunity there is for mold to grow.”
Thankfully, bakers today have more clean label ingredients at their disposal to extend shelf life while satisfying health-conscious shoppers.
“I think people have a more positive opinion of enzymes, cultured wheat, vinegar, things of those natures, something that they might have in their kitchen, or something that doesn't sound so chemical,” Reusser said.
Listen to this episode of Since Sliced Bread to learn how to boost shelf life in a clean label fashion without sacrificing product quality.
Since Sliced Bread is available to download on a range of applications, including Apple Podcasts, Spotify or wherever you listen to podcasts. It can also be accessed on Bakingbusiness.com.
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