Baking & Snack - October 2015 - 59

FORMULATION
Ingredient App

FRESH BREAD, LONGER
Award-winning enzyme blend keeps bread fresh down to the last slice.
by Charlotte Atchley

Every year at the Institute for Food Technologists' Expo,
companies launch the latest and greatest in food ingredients, and a few of those get recognized with the IFT
Expo Innovation Award. Winners exhibit innovation,
technical advancements in food science, scientific merit
and a benefit to food manufacturers and/or the consumer. Corbion Caravan's Ultra Fresh Premium Advantage,
one of the winners of the award this year, offers benefits
to both the baker and the end consumer through extended shelf life.
Corbion Caravan, Lenexa, KS, already had some extended shelf life solutions in its ingredient portfolio, but
the company thought it could do better.
"What makes this unique is that it does have the ability to revolutionize how bread manufacturers approach
their business," said Abby Ceule, director of market management for bread, Corbion Caravan. "If they can make
product less often, reduce their waste through this blend
and have product out there longer, that's certainly something that can offer up quite the cost savings for them. We
also have something for the consumer in that it offers up
the highest quality and best texture in bread out there."
The Corbion Caravan team wanted to create something that would not only reduce waste but also enable manufacturers to get in front of more customers
through extended shelf life and possibly even distribute
bread less often, which would save money. On the consumer side of the coin, the team wanted consumers to
be able to finish a loaf of bread and still enjoy the same
fresh quality and texture as when they first opened the

bag. Enter Ultra Fresh Premium Advantage.
This blend of enzymes, developed over the course of
two years, extends the shelf life of a loaf of commercial
white or wheat bread by an extra seven days. While a
typical loaf will last anywhere from 14 to 21 days, a loaf
using Ultra Fresh Premium Advantage will last from
21 to 28 days while still delivering the same quality of
softness, texture and taste as when the loaf was first
purchased.
When Corbion Caravan was developing the enzyme
blend, the team focused on hitting the right target of extra shelf life, so the company did some homework. The
research team asked consumers how many extra days of
shelf life they would accept for a loaf of bread that typically lasted 14 days and limited them to a few options.
Seven days was the overall favorite.
The benefits of an extra seven days of freshness reverberate with less product stales on the shelf at the grocery
store and less waste at the consumer level. With an extra seven days, a baker can make distribution more efficient or even expand it to a wider region. "There's the
flexibility of the enzyme blend to work for the specific
operator's needs," Ms. Ceule said. "It's not a one-trick
pony. We have found that with customers we're selling it
to, each one is using it a little differently to fit its operations' needs."
With this pony, Corbion Caravan hopes bakers can
ride into new horizons of business. For more information
on Corbion Caravan's extended shelf life products and
other ingredient solutions, visit www.corbion.com.

Bread stays fresher longer
with a clean-label enzyme
blend that benefits both
manufacturers and
consumers.
Corbion Caravan

www.bakingandsnack.com / October 2015 Baking & Snack 59

http://www.corbion.com http://www.bakingandsnack.com

Baking & Snack - October 2015

Table of Contents for the Digital Edition of Baking & Snack - October 2015