Kerry DuraFresh—Antifungal ingredient

12 Pages·2016·1.31 MB·English

DuraFresh TM for
Replacement of
Sorbate in Bakery
Fillings
Clean Label Conference
March 28-29, 2016
Consumers Want Cleaner Label
Products
71%
Consumers Worry 
Consumers
think there are
About Potentially 
more harmful
ingredients
than
Harmful Ingredients in  manufacturers
tell them
Their Food
53%
Millennials Consumers
60% Gen X55% prefer foods &
beverages with
a short list of
Baby  ingredients
Boomers
46% Swing 
Generation 75
35% %
Consumers
are buying
free-from
foods
because they
think they are
more natural
Source: Mintel GNPD, Mintel Free‐From U.S. Report 2015; Nielsen Global Health & Wellness Survey 2015; National Marketing Institute
2 | Taste & Nutrition
Free From
UUddii’’ss 22001155
sales:
U.S. Bakery Launches Making Free‐From Claim  $171M
2010‐15 ↑↑2222%%
20.00%
18%
16%
15.00%
14%
10.00%
5.00%
0.00%
2010 2011 2012 2013 2014 2015
Free From Additives/Preservatives Allergen Free Gluten‐Free
Arnold/Brownberry’s line of
Healthfull breads are all
free from artificial
ccoolloorrss,, ffllaavvoorrss,, aanndd
pprreesseerrvvaattiivveess
Source: Mintel, AC Nielsen 
3 | Taste & 3
Nutrition
Customers Are Taking Action
Panera has a list of
150 ingredients they
are removing or have
removed from their
pprroodduuccttss..
Chipotle is removing
preservatives from
their tortillas and
working to get to
only 4 ingredients in
tthheeiirr ttoorrttiillllaass
General Mills is
removing all
artificial flavors
aanndd ccoolloorrss ffrroomm tthheeiirr
cceerreeaallss bbyy 22001177
4 | Taste &
Nutrition
How to be successful
in Free-From
 Remove “chemical” additives that
consumers have flagged
 Formulate with natural flavors,
colors, and preservatives
 Have gluten-free and allergen-
free options
5 | Taste &
Nutrition
What Does Clean Label Mean for
Bakery?
Organic/Non-GMO Friendlier
Free-From
Ingredient Lists
 The Non-GMO Project
 Free-From label
Verified grew from 0
 Shorter ingredient
claims up 6%
to $3.5B since 2005
lists
globally since 2009
 More than 5,000 food
 Consumer friendly
 New Launches with
products carry the
ingredients
Free-From claims up
Non-GMO Project
10%
Verified Logo in the  Kitchen Pantry
U.S.
66 || TTaassttee &&
NNuuttrriittiioonn
Products
DuraFresh  DuraFresh  DuraFresh 
5011 7000 5015
Cultured Corn Syrup Cultured Grade A
Cultured Dextrose
Solids Skim Milk, Grade
 Liquid
A Skim Milk
 Powder
 Minimal pH impact
 Powder
 2X more concentrated
 Usage level: 0.25 -
 Ideal for dairy
 Usage level: 0.1 - 0.5% 1.0%
based products
 Usage level: 0.25 -
1.0%
7 | Taste & 7
Nutrition
Extending Shelf life of Ambient
Stable Bakery Fillings
Fillings were inoculated with a 2-log cocktail of mold
isolates.
Variety Aw pH range Treatment Result
No preservatives Visual Mold at Day 6
Apple 0.961 3.5 – 3.9 0.75% DF7000
No mold observed at 
Day 77
0.50% DF5011
No preservatives Visual Mold at Day 4
Cherry 0.929 3.3 – 3.8 0.75% DF7000
No mold observed at 
Day 77
0.50% DF5011
No preservatives Visual Mold at Day 5
Cream 
0.968 3.8 – 4.1 0.75% DF7000
No mold observed at 
Cheese
Day 77
0.5% DF5015
8 | Taste &
Nutrition
Mold Control in a Savory Filling
pH 4.80
7
6
5
d
l 4
o
M

f
o 3

g
U/
F 2
C

g
o
1
L
0
0 5 8 15 29 50
Time (days) at room temperature
Uninoculated control - no preservatives Inoculated control - no preservatives
0.1% sorbic acid 1% DuraFresh 7000
*Mold was added at 100 cfu/g on day 0.
9 | Taste &
Nutrition
Mold Control in a Sweet Filling
pH 2.50
7
6
5
d
l
o 4
M

f
o
3

g
/
U
2
F
C

g
1
o
L
0
0 5 8 15 29 50
Time (days) at room temperature
Non-inoculated sample Control - no preservatives 1% DuraFresh 7000
*Mold was added at 100 cfu/g on day 0.
10 | Taste &
Nutrition