Sr. Research Scientist Kerry Beloit, WI, United States
Description: Introduce market need for bread waste reduction and sustainability impact. Focus on bread preservation with different conventional and clean label mould inhibitors such as propionic acid and acetic acid based products. Practical advice with a process diagram covering FAQs and considerations when adding a mould inhibitor into your bakery process. Demystifying the addition of acidulants, impact on yeast and sensory etc. Authenticity of ingredients and validation through sensory data and shelf life studies.
Classroom Engagement: Fun animated video on food waste in bread and its impact around the world What success looks like, brought to life with real-life case studies covering success and challenges from around the world