FSL & KERRY MOULD CONTROL SOLUTIONS: EXTENDING SHELF LIFE NATURALLY
Shelf life remains one of the most defining quality parameters for baked products, especially in hot, humid climates like the GCC. Mould spoilage contributes to over 15% of annual bakery waste globally, translating into both financial and environmental costs. To address this, FSL’s collaboration with Kerry brings the science of natural preservation into modern bakery systems.
The Science Behind Shelf-Life Stability:
Microbial spoilage in bakery products is primarily driven by moulds. Kerry’s natural fermentation and acidification systems inhibit these organisms by lowering water activity (aw) and adjusting pH, without affecting dough rheology or finished product flavour.
Our Proven Solutions:
- ProBake® Propionates (Conventional Calcium Propionate)
A reliable global standard for industrial breads and rolls, offering consistent performance and high anti-mycotic efficacy. Its salt forms (calcium/sodium) inhibit mould while maintaining neutral sensory profiles, ideal for long-shelf-life pan breads and buns.
- UpGrade™ Fermented Wheat Flour (Label Friendly)
A breakthrough in natural preservation, this fermented base provides clean-label mould inhibition through lactic acid bacteria fermentation. It delivers both freshness retention and subtle flavour enhancement, replacing chemical preservatives in artisan and flatbreads.
- IsoAge® Buffered Vinegars (Label Friendly)
Naturally fermented vinegar systems that extend shelf life without introducing off-flavours. Especially effective in flatbreads, tortillas, and low-moisture bakes, where flavour neutrality and softness are critical.
- Progusta® Acetates & Diacetates
Progusta builds on the proven protective power of acetic acid, delivering an acidic vinegar taste with added benefits including a measurable impact on mould and rope growth. For use in baked goods, including rye breads, wheat bread, white bread and sambusa dough sheets.
Key Benefits:
- Extends ambient shelf life in controlled trials, reducing logistical losses.
- Proven and consistent performance in enhancing microbial shelf life.
- Supports sustainability goals by minimising bakery returns and food waste.
- Easy-to-use, add to dry ingredients or dissolve in water for in-dough.
- Suitable antimicrobial systems can be recommended based on the finished product’s shelf-life and quality requirements.
FSL-Kerry solutions combine microbiological precision with market practicality, helping manufacturers in the Middle East achieve longer-lasting freshness naturally and economically.
Explore how our bakery ingredient solutions can enhance your products, reach our team at bcs@foodspecialities.com.
