Good news for bakers as Engrain announce new enzyme development that will extend the shelf life of packaged breads and other bread based products.
'Cerezesl' and 'Cerez soft', available for purchase through research products in the US, are specialised blends of enzymes that reduce the staling effect in packaged bread. The enzymes transform how the bread ages, resulting in a longer shelf life long after traditional products have begun to stale.
"When it comes to the shelf life of bread, there are many factors which influence a consumer’s perception of the freshness of packaged sandwich bread. Two of the most critical factors which determine the freshness are softness of the bread and whether or not the bread has remained free of mold growth," Engrain said.
New legislation is set to change the classification and labeling of chemicals. The CLP project (classification labeling and packaging) aims to draw on the information of EU legislation with the GHS (Globally harmonised system of classification and labeling of chemicals) to identify hazardous chemicals and to inform users about these hazards.
Until now the many different systems for classifying and labeling chemicals have been causing confusion, errors and misunderstandings among workers and consumers alike. Due to this, the main purpose of the CLP is to amend the system for classifying and labeling and have the same classification for chemicals in all countries.
 |
| Bread - Photo by Michel Marcon (Photo credit: Wikipedia) |
No comments:
Post a Comment