Kemin supports demand for safe food and label-friendly ingredients

Kemin Industries has developed a potassium-sorbate alternative for the bakery industry that inhibits mould growth and extends the life of bakery products.

Shield V Plus Dry, a natural ingredient made through cutting-edge technology, is now available for food producers in the EMEA (Europe, Middle East and Africa) region.

Developed by a team of food scientists and industry professionals, Shield V Plus Dry combines the preservation properties of buffered vinegar with the anti-mould properties of a botanical extract. The result is a powerful food solution that inhibits mould growth in cakes and delays the formation of mould in tortillas and flatbreads (Kemin internal study 23-21175).

The global cake market size was valued at USD$42.94 billion in 2019 and is anticipated to grow at a compound annual growth rate (CAGR) of 3.3% from 2020 to 2027 (Cake Market Size & Share | Industry Report, 2020-2027 | Grandview Research).

The high popularity of celebrating various types of special occasions and successes through cake cutting is expected to remain a key driving force over the next few years, Kemin notes. Moreover, the rising demand among Millennial and Generation Z consumers for cake as dessert following a meal when dining out and at weekend parties across the globe is projected to grow the industry.

Unlike traditional preservation methods that rely on synthetic additives, Shield V Plus Dry is positioned as a consumer-friendly option that boasts a balanced flavour profile and heat stability.

It allows manufacturers to meet the demands of health-conscious consumers without compromising on taste or sensory attributes.

One of the key features of Shield V Plus Dry is its versatility. While specifically formulated for bakery products, this innovative solution can also be applied as a natural alternative to potassium sorbate in emulsions, sauces, dressings and other highly aqueous foods.

Its naturally occurring active molecules —such as acetic acid and sorbic acid — work in synergy to slow down the development of moulds, ensuring product freshness over an extended period (Kemin internal study 23-6369 & 23-6370).

“We are thrilled to introduce Shield V Plus Dry to the bakery industry,” said Caroline Ecoffard, product platform manager, Kemin Food Technologies – EMEA. “Our product represents an additional step in natural preservation, offering bakery manufacturers a powerful tool to extend the shelf life of their products while meeting consumer demands for clearer labels and superior quality.”

Shield V Plus Dry is the result of extensive research and development conducted with a strong commitment to sustainability and food safety. The product aligns with the industry’s growing emphasis on natural ingredients and environmentally conscious practices.

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