Bakery

Preservation in Bakery

By category, bakery products contribute the highest volume of global food waste. One way brands can help reduce this waste is to ensure products stay fresh for longer. Partner with Kerry to achieve this along with everything from mould control to reformulation and compliance.

Conventional

High-quality conventional preservation solutions, with proven authenticity, mould control and measurable shelf life and sustainability benefits.

• ProBake®: A range of propionate-based solutions to extend mould-free shelf life of all types of baked goods.
• Progusta: Food-grade acidifiers based on single (di)acetate salts.

Clean Label

Today, consumers’ expectations continue to increase as they look for authentic foods without artificial preservatives and with no compromise on safety, quality, convenience or shelf life.

Our wealth of expertise and robust clean label portfolio rises to this challenge. Access our innovative and science-backed portfolio of proven solutions, complete with ownership of the entire supply chain.
Fermentates
  • UpGrade™: A portfolio made from fermented wheat, rice and other common food substrates. Gluten-free, organic and non-GMO Project Verified options available.
Vinegars
  • IsoAge® Ca: An innovative, dry neutralized vinegar-based solution.

Flavour Systems and Natural Flavours

Sourced from food, for food, our flavour systems include natural flavours to provide a label that consumers prefer and is widely recognized around the world. These sustainable solutions lock in great taste, with no compromise on product quality or shelf life. They can be standalone or building blocks for multifunctional systems.
  • HyBake™: A range of authentic fermented flavours including sourdough.

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