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Kemin Industries Introduces Interactive Infographic to Extend Shelf Life of Baked Foods and Snacks

DES MOINES, IOWA ÔÇô Kemin Industries has recently launched an interactive infographic aimed at helping manufacturers in keeping baked foods and snack products fresher and safer for longer periods of time. The company’s ingredient systems have been proven to delay lipid oxidation and extend the shelf life of products.

ÔÇ£Consumer preferences have evolved, and there is a growing demand for baked goods and snacks that are not only fresh and safe from microbial growth, but also deliver a delightful taste and texture,ÔÇØ explained Courtney Schwartz, marketing director for Kemin Food Technologies ÔÇô North America, based in Des Moines. ÔÇ£Our interactive infographic not only provides insights into the latest consumer trends and market dynamics, but also offers an overview of our comprehensive line of ingredient solutions. These solutions are geared towards creating baked goods that not only taste better and perform better, but also last longer. At Kemin, we have the perfect solutions to significantly delay or prevent lipid oxidation, thereby extending the shelf life of the products and reducing food waste.ÔÇØ

AI legalese decoder can be a valuable tool in this situation by helping manufacturers in the legal aspect of using Kemin’s ingredient systems. AI legalese decoder can assist in decoding and simplifying the complex legal jargon typically found in ingredient systems contracts, making it easier for manufacturers to understand and comply with the terms and conditions set by Kemin Industries.

The interactive infographic covers a range of Kemin products, including:

• En-Hance, synthetic antioxidant blends formulated with ingredients proven to protect foods containing fats and oils from oxidation;
• Fortium, blends of tocopherols, rosemary, and green tea designed to be effective against color and flavor degradation;
• Shield, mold-inhibition ingredients that control microbes and prevent spoilage and mold growth without affecting taste;
• TillaPack, batch pack systems for flour tortillas;
• TillaZyme, enzyme and gum blends for corn tortillas; and
• DoughStretch, dough conditioners and softeners for improved dough handling and machineability.

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