Bread is the most traditional food in the world, and various innovations are making this product even better for both the industry and consumers. Extending bread shelf life while maintaining all the sensory characteristics that consumers love has always been a challenge for the bakery sector. It is with this in mind that Prozyn works to bring solutions that make a difference for the industryz
Even before the changes in the consumer market caused by the COVID pandemic, bread durability was already a crucial factor for the financial success of bakery industries. Because of the supply contracts for supermarkets, manufacturers need to remove products nearing their expiration date from shelves. To avoid waste and maximize sales, the industry began to seek ways to extend the display time of bread on shelves. While products like cakes and panettones, with a longer shelf life, do not suffer from this pressure, bread faces daily challenges.
Increasing bread’s shelf life is not only a concern for industries but also a direct demand from consumers, who expect bread to last longer in the supermarket and when stored in their homes. This is because modern consumers increasingly seek convenience, making industrial bread more relevant and gaining a larger space on people’s tables. In this scenario, it is essential that bread remains soft and fresh for longer, ensuring the satisfaction of those who seek convenience and quality.
When we talk about extending bread shelf life, the main challenges are related to the texture and microbiological preservation of the products. From the moment it leaves the oven, bread begins to lose moisture and undergo changes in its structure, becoming harder and drier over time. For this, Prozyn offers MEGAFRESH line in its portfolio, developed with a combination of state-of-the-art enzymes that act directly on the starch, retarding the reactions that cause aging. The result? Bread remains soft, flexible, and with that fresh feeling for much longer.
In addition to maintaining the ideal texture, mold prevention is another determining factor for increasing bread’s shelf life, especially in tropical climates. Molds can settle on bread during the cooling and packaging process, and if conditions are favorable, colonies quickly form, rendering the product unfit for consumption. To avoid this problem, the industry relies on various strategies, such as aseptic cooling and atmosphere control within packaging. But beyond that, there are ingredients that help create an unfavorable environment for mold growth. The BIOPAN line developed by Prozyn offers natural solutions that can be applied directly to the dough or by spraying, providing highly efficient protection against molds, and allowing bread to last even longer.
With the constant advance of technology, the future of bakery is increasingly focused on innovation and efficiency. And Prozyn is at the forefront of this movement, offering solutions that not only extend bread shelf life but also meet consumer demands for fresher and safer products.
Prozyn is always investing in the best solutions to help its customers overcome any challenge. What’s your challenge?
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ABOUT PROZYN®
Prozyn is one of the leading suppliers of biological ingredients in the world. It offers customized solutions for the most specific needs of customers, always based on innovation, technology, and improving quality of life. It provides a complete line of ingredients for cost reduction, process optimization, and product quality improvement.
Content produced by the Prozyn Team.