Zero additives, maximum results: How is the baking ... - Angelyeast

The clean label trend continues to gain momentum.

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Consumers today have ever-growing awareness of the nutritional profiles and origin of the foods they eat, seeking out streamlined ingredients lists and health claims that are clear and easy to understand. Clean label products are minimally processed and contain only ingredients that are free from additives, artificial flavors, colors and preservatives.

More recently, on-pack 'free-from' claims, such as gluten-free, dairy-free are being associated with the clean label movement. In a survey, 75% of global consumers believed that a clean-label food and beverage product was 'natural' and two-thirds said it was 'free from synthetics'.

In the baking sector, there is growing demand for clean label options, as consumers are unwilling to sacrifice freshness or naturalness; bread was cited by 70% of consumers as being important for natural claims.

Consumers are most likely to perceive changes in volume, texture, softness, flavor, and other characteristics when traditional additives have been removed. Achieving a clean label together with desired sensorial attributes and performance, such as shelf life, is a key consideration for industrial bakers.

Yeast products support clean label

By its very nature, yeast is a clean label ingredient. Single-celled fungi microorganisms, yeasts occur everywhere in nature and yeast extract, made from saccharomyces cerevisiae (baker's yeast), is a rich blend of natural components of amino acids, carbohydrates, vitamins and minerals. Because it derives from natural fermentation, yeast is infinitely available.

In the baking industry, yeast-derived products can help to improve bread quality by promoting softness and reducing aging without the need for oxidants, emulsifiers or other chemical additives.

Leading yeast extract manufacturer Angel Yeast has a portfolio of zero-additive products which include yeast improvers, flavor enhancers, baking enzymes and bread solutions. All products come with industrial packaging to guarantee protection from damage and cross-contamination during transport and storage, and maintain products at optimal freshness. This offers peace of mind for baking bakers, as well as increased efficiency and cost benefits.

Angel Yeast’s Industrial Zero-Additives Bread Solution includes the following:

1. Fresh Yeast

Yeast is a beneficial biological leavening agent for the human body. Angel Yeast uses advanced control systems, fully integrated automation production, multi-level product quality control, and a standardized logistics system to ensure the stability of the fresh yeast quality.

Its Fresh Yeast contains high quality strains and raw materials and strictly controls the process, with low levels of bacteria and dead cells, resulting in a full fermentation flavor and stable product. It has a high sugar tolerance of up to 25% sugar, more than 2% salt, and has a long fermentation time with full fermentation flavor and aftertaste. It can be more cost-effective than dry yeast.

2. Angel Instant Dry Yeast (Natural Preservative, Extended Shelf Life)

Angel Instant Dry Yeast is a carefully selected and optimized strain of excellent quality. It boasts better tolerance, stability, and adaptability than regular yeast, making it a reliable performer in a range of baking environments and formulas. Instant Dry Yeast has excellent application effects in the medium to long shelf life of bread. It has good performance in cold shock resistance when added to doughs, with excellent effects in enriched dough typically used for croissants and Danish pastries. It is available in large quantities for industrial bakers, offering both convenience and high-cost performance.

3. Angel PURE Bread Improver (No Added Oxidants, No Added Emulsifiers)

PURE Bread Improver is free from added oxidants, emulsifiers, thickeners, and other chemical additives, offering manufacturers solutions for cleaner and healthier labelling. Its main ingredients are enzyme baking products such as protease and Glucose-amylase, enzyme preparations. These give bread long-lasting moisture and softness while increasing volume, improving its texture and enhancing chewiness and digestibility. It also can significantly increase the freshness of bread during its shelf life.

4. BakeryDream Bread Flavoring Liquid (Natural Preservative, Extended Shelf Life)

This is a natural preservative solution that promotes longer shelf life. Because the fermentation produces alcohol, which has a certain natural preservative effect, this can reduce the use of some preservatives, in turn offering the potential for cleaner label solutions.

It is made from Saccharomyces cerevisiae (baker's yeast), and fermentation conditions are strictly controlled for stable and lasting flavor. The product is rich in fruit sugars, which can keep the dough moist.

BakeryDream Bread Flavoring Liquid significantly enhances the bread's fermentation flavor, especially highlighting the grape flavor, shortening the fermentation time of the seed liquid, and facilitating quality control. The resulting bread is soft and moist, with a unique fermentation flavor, and improved taste.

5. BakeryDream Lactic Fermented Butter (Natural Fermented Butter)

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This is made from cream (milk fat) sourced from cows raised on fresh grass. This results in a pale-yellow butter produced from lactic acid fermentation and containing 82% fat. The production of lactic acid helps inhibit the growth of spoilage bacteria, extending the shelf life of the product. It is free from any added vegetable fats yet has a soft easy-to-spread texture.

The fermentation also results in a butter with a richer, aromatic flavor compared to regular butter.

6. Baker®FB Mosh

Baker®FB Mosh is a blended enzymatic preparation consisting of multiple selected biological enzymes specifically designed for maintaining freshness in baked products. Enzyme preparations are natural biocatalysts and have clean label attributes that can help to promote a more natural solution for the food industry.

Baker®FB Mosh is designed to solve production issues such as premature aging, water loss, crumb shedding, and hardness during the storage of baked goods. It can keep bread at optimal softness and chewiness within its shelf life, providing consumers with an improved tasting experience and offering baking manufacturers opportunities to create more differentiated products.

About Angel
Angel Yeast Company is a high-tech listed company specializing in yeast and biotech. Product business covers Yeast and Baking, Yeast Extract-Savoury, Nutrition & Health and Biotechnology fields. It is one of the world's leading companies in the yeast industry. Angel has 12 holding subsidiaries and provides products and services for more than 150 countries and regions.

Press Contact
ANGEL YEAST CO.,LTD
Address: 168 Chengdong Avenue, Yichang, Hubei , P. R.China

: +86-717-,

Fax: +86-717-

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Dive Brief:

• Baked goods manufacturers who want to shift their products away from chemical dough conditioners to a cleaner label can use enzyme blends to help get there, according to Baking Business. Customized blends may be necessary to replace one dough conditioner and to get just the right level of functionality, ingredient company representatives told the publication.

• A systems approach and adequate testing through plant trials are required to make this switch, they told Baking Business. Otherwise, it's difficult to replicate the appearance, texture and taste of the previous formulation that used chemical dough conditioners.

• Blending the enzymes is important because it guarantees better dispersal throughout the dough and improves functionality, while testing different types makes it more likely to hit on the right formula that the manufacturer needs for a specific product.

Dive Insight:

Baked goods manufacturers are no different than other companies when it comes to meeting customer demands for cleaner labels. But they have to be careful when replacing chemical dough conditioners — such as the emulsifiers DATEM and mono- and di-glycerides, and sodium stearoyl lactylate, or SSL, which improves mix tolerance and volume — so that they don't inadvertently change how the final product looks and tastes.

"Companies are more reticent to include things like dough conditioners," Jeni Rogers, an attorney at Holland & Hart LLP who specializes in food regulations, told Food Dive last summer. "By regulation, when you have a dough conditioner in your ingredients list, it will specify 'dough conditioner' — and have some kind of chemical name that doesn't project the kind of image that companies that are really going for a clean label usually would want on the package."

According to recent data from Label Insight, 67% of consumers have trouble understanding whether a product meets their needs from merely looking at a package, and about half say they aren't much better informed after reading a product label. As transparency becomes more important, consumers increasingly align their brand loyalty with items that do what they claim to do with clean labeling. Food companies are well aware of this and improved the health profile of about 180,000 products in , according to the Consumer Goods Forum.

Not all food additives and preservatives are bad, according to two food safety and nutrition professors at Iowa State University. Some are there to guard against pathogens and spoiling or for aesthetic reasons, they said, although consumers may find it difficult to understand the risk-benefit ratio. The trick is to balance these factors and come out with a quality product people feel comfortable with and can relate to. In the case of baked goods, the right enzyme combination is crucial.

A common enzyme is amylase, which breaks down complex starches into simple sugars. If this function doesn't happen, fermentation with yeast fails. Therefore, wheat flour needs to have the right amount of amylase to achieve a good flavor and nice crust — as well as maximize shelf life. Since many wheat flours lack amylase, it has to be added.

Those baked goods manufacturers who carefully and systematically make the transition away from chemicals to clean labels may attract new customers, as well as retain the loyal fans. But as companies begin to change up their ingredient list, they have to maintain those qualities shoppers associate with their favorite product — or risk harming brand loyalty and losing market share.

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