Review of Advanced Clean Labeling Solutions for Functional Shelf Life Extension




March 30, 2022 — Extending shelf life remains a priority for food producers, but is now being met by demand for cleaner labels that combine naturalness and functionality. Claims to reduce food waste – linked to natural preservation – are resonating with consumers as they seek sustainable food solutions.

FoodIngredientsFirst speaks with leading suppliers Kerry, Corbion and DSM to discuss future developments in food preservation.

Draw attention to expiration dates
It’s no surprise that consumer behavior has changed dramatically due to the COVID-19 pandemic. Consumers continue to shop less frequently, but they buy more per trip.

Whether it’s inflation or not, spending per trip has risen an average of 22% from pre-pandemic levels, and average weekly grocery spending has jumped 16%, according to the cited data. by Kerry.

Kerry’s research places greater emphasis on reducing food waste, with 67% of consumers actively taking action to reduce food waste (Credit: Kerry).“Our consumer research shows a high importance placed on reducing food waste, with 67% of consumers actively seeking to reduce food waste in the wake of the COVID-19 pandemic and 82% of global consumers who viewed sustainability as the time of purchase was strongly influenced by best before/best before date,” notes Eelco Heintz, global head of RD&A for Kerry Food Protection & Preservation.

“We see that vinegar is trending as a preservative ingredient. Our vertical integration, global scale and security of supply is accelerating the conversion from conventional preservation to vinegar-based preservation for many and we are also seeing the halo effect on our conventional acetic acid-based solutions.

Desire for transparency
Consumers demand transparency and want to know more about the “who, what, where and how” behind the food they buy. The evolution of ingredient and flavor choices away from artificial ingredients and artificial flavors now includes clean label, transparency and sustainability.

A clean label and well-established flavors are essential, especially in meat products that use preservatives. According to Innova Market Insights, three of the top five positionings for the meat category are “clean label” and “free” claims.

“At Corbion, we are well equipped to combine our extensive expertise in protecting against microbiological spoilage and food safety issues with attention to oxidative challenges, to provide a holistic set of solutions and maintain product quality throughout. shelf life,” comments Amber Beckett, senior business development and product manager at Corbion.

“Our science-backed product offerings include classic rosemary, acerola and green tea offerings, as well as unique science-backed blends that are equipped to meet the challenges that can arise in the harshest conditions, like fading under shop lighting.

Corbion’s latest launches in shelf life solutions include its natural plant-based antioxidants, in particular its new Origin portfolio.

“The differentiating qualities of the portfolio – unique value-added processing, certified authenticity and a strong reputation for sustainable sourcing – combine to provide benefits to effectively delay rancidity and color loss during shelf life,” says Beckett.

Herbal Shelf Life Extension
In terms of product range, Kerry offers portfolios of fermentates, vinegars, herbal extracts and conventional preservatives.

“The innovation here optimizes each mode of action to achieve maximum efficacy at very low doses of each individual component, elevating the best taste of the natural product and approaching the sensory experience of a ‘preservative-free’ solution” , says Heintz. .

“We see this type of ingredient technology replacing processes such as high pressure processing, which is energy and water intensive and therefore not sustainable.”

Kerry is currently building on the success of its free-flowing sodium-free solution Provian K (Credit: Kerry).Kerry is currently building on the success of its free-flowing sodium-free meat preservation solution Provian K (mixture of potassium acetate and potassium diacetate) with the upcoming launch of Provian N (mixture of sodium acetate and sodium diacetate).

“[The Provian line of solutions’] the functionality is to be bacteriostatic – i.e. to inhibit bacterial growth – in meat applications. Provian leverages the proven potency of acetates to deliver potent preservative performance at doses comparatively lower than other solutions on the market,” says Heintz.

“Provian N will have cost advantages over Provian K which was formulated to be innovative in the sodium-free space.”

Heintz notes that there is significant demand for this cost reduction in emerging markets. “Despite being sodium based, the dosage is so much lower in application that it can still help some customers achieve their sodium goals compared to other sodium based solutions on the market which require up to five times more dosage to be effective and therefore add more sodium than Provian N.”

Functional Enzymes for Baking
DSM’s BakeZyme Fresh XL and BakeZyme Master maltogenic enzymes help keep baked goods fresh longer by boosting resilience and moisture in a range of applications, including take-out sandwiches and tortillas.

With BakeZyme Master, an amylase ingredient, bakers can produce bread with increased softness, delayed staling and an appetizing sensory profile. This can be enjoyed not just the first week, but throughout the product’s shelf life.

This solution is also particularly effective in improving the folding capacity of tortillas. With these industry-leading solutions, consumers and producers can enjoy improved freshness for longer and help reduce food waste that can occur once produce hits consumer shelves.

“Our tests demonstrate that the addition of BakeZyme Master significantly delays bread crumb firming, while maintaining bread resiliency – important indicators of product freshness,” says Helma Stolze-Lagerweij, Global Applications Manager Bakery & Confectionery .

“Bread made without maltogenic amylase stale faster and after three to five days the crumb is twice as hard as freshly baked bread. Meanwhile, bread made with 10-20 ppm of BakeZyme Master can last two to four weeks of shelf life before reaching the same hardness as breads made without maltogenic amylase at just four days of shelf life,” she explains.

“These results are confirmed by sensory panels, which verified high scores for softness, moistness and cohesion.”

BakeZyme Master also leads to lower starch retrogradation. As a result, less water migrates from the gluten to the starch crystals, which keeps the gluten network plasticized longer and to a greater extent.

BakeZyme Master is also very effective in low pH dough conditions or high sugar doughs and is therefore a multi-functional tool to ensure high bread quality during shelf life.

By Benjamin Ferrer

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