New e-book from Kemin helps manufacturers navigate clean label reformulation for baked goods
Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services, recently launched a new e-book titled “Synthetic to Simple: Reformulate with Confidence” that highlights how brands can achieve clean label goals while maintaining shelf life, texture, sensory quality, and operational efficiency with proven ingredient swaps, technical support, and application expertise from Kemin.
The new e-book provides a strategic framework for evaluating functionality, performance, and commercial readiness before moving from bench work to full-scale production. The guide also outlines practical examples and proven clean label ingredient swaps from Kemin that can help brands reformulate with confidence.
“Today, manufacturers are challenged with meeting consumers’ expectations for great taste, appealing texture, and long-lasting freshness while simultaneously being tasked with simplifying ingredient statements to meet evolving regulations and transparency demands,” said Courtney Schwartz, VP of Marketing, Kemin Food Technologies – North America. “Bakery reformulation is much more complex than simply replacing one ingredient with another, as even small changes to a formula can have a tremendous impact. Successful reformulation requires careful consideration of various factors including dough behavior, finished product texture, mold-free shelf life, oxidative stability, flavor, color, processing conditions, and consumer acceptance. The new e-book provides important insights and strategies while highlighting how our range of enzymes, dough conditioners, and mold inhibitors combined with our extensive technical expertise can support manufacturers with the transition to simpler ingredients.”
The new e-book identifies ingredient solutions from Kemin for oxidation protection, mold control, and textural quality that can help manufacturers achieve a clean label and deliver fresh, safe, and high-quality finished products, including:
- FORTIUM® Plant Extract Blends – A line of rosemary-based plant extract blends that is an effective clean label alternative to synthetic ingredients such as BHA, BHT, and TBHQ. FORTIUM helps to fight oxidation, helping foods stay fresher, longer.
- SHIELD® Pure – A highly concentrated replacement for calcium propionate, matching its efficacy, application rate, and sensory attributes. Labeled as “cultured sugar,” SHIELD Pure delays mold growth without having a negative impact on other quality and sensory parameters.
- DoughSoft™ Enzyme Blend – A line of enzyme-based solutions that improve the textural quality of baked goods and replaces synthetic dough conditioners like DATEM and monoglycerides. DoughSoft also offers benefits like improved dough tolerance, optimized crumb structure, and extended textural shelf life.
“Kemin can help manufacturers navigate reformulation while protecting, and even enhancing, their bottom line,” added Schwartz. “Our team collaborates with manufacturers to evaluate their entire formulation and help them navigate reformulation to bring high-quality baked goods to market. The Kemin Bakery Innovation Center is equipped with an analytical lab, ingredient blending capabilities, and pilot-scale production to help meet product goals. Our Customer Laboratory Services (CLS) team also offers complimentary shelf life and sensory testing to support food safety, quality, and yield.”
The new “Synthetic to Simple: Reformulate with Confidence” e-book from Kemin helps guide manufacturers through the complexities of bakery reformulation. Click here to access the new e-book and learn more about unlocking smarter reformulation solutions and strategies with expert support from Kemin.
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