Kemin Food Technologies’ Olessence meets demand for fresh food and label-friendly ingredients
Kemin Industries recently launched Olessence B Liquid to boost flavour while preserving freshness in dry bakery products.
The next generation of Kemin’s natural solutions for the bakery industry is now available for food producers in the EMEA (Europe, Middle East, and Africa) region.
The global ingredient manufacturer said the synergistic, plant-extract blend of specific natural flavours, including olive extract, provide a balanced flavour profile and, as a secondary benefit, contribute to the reduction of adverse effects of oxidation, while polyphenols and flavonoids act as radical scavengers, effectively delaying the oxidation process and development of rancidity (source: Kemin internal study TD-23-9377).
Protecting food formulations with natural alternatives that maintain quality, freshness, and flavour is a growing force in dry bakery products, noted Kemin. As retailers require longer shelf life, food ingredient manufacturers and food manufacturers are facing challenges and opportunities for maintaining the freshness of these foods.
What started as a trend has become the expectation for the bakery industry, which has been challenged to reconsider the addition of synthetic ingredients and chemical preservatives that have been in use for decades. Integrating natural food ingredients provides an opportunity to extend shelf life, maintain optimal quality of products, and meet consumer demands.
“Olessence B Liquid, which invites consumers to ‘savour the crunch, preserve the freshness’, represents a significant milestone in our commitment to providing natural and effective solutions for the food industry,” said Kelly De Vadder, marketing director, Kemin Food Technologies – EMEA. “We are proud to offer a new product line that not only meets the highest quality standards but also aligns with the increasing consumer preference for clean and transparent ingredient lists.”
Each component of the blend in Olessence B Liquid brings unique attributes that synergistically contribute to the overall efficacy of the natural-extract solution. Natural flavourings’ sources are also well known for their secondary antioxidant properties, effectively delaying the oxidative deterioration of bakery products. Additionally, naturally occurring polyphenols in olive extract can help to stabilise fats and oils by curbing the onset of rancidity (source: Kemin internal study TD-23-9378).
According to Kemin, by harnessing the natural properties of these plant extracts, it has created a product for manufacturers to elevate the quality and extend the shelf life of dry bakery products, catering to the evolving demands of health-conscious consumers.
