The American Society of Baking (ASB) has announced the 2017 winners of the Innovation Awards Programme. Kerry received the 2017 Innovation Award for Operational Excellence for Biobake® enzymes and taste solutions for crackers. Kerry’s natural sponge and dough flavour paired with Biobake® enzymes allows cracker manufacturers to greatly reduce fermentation time or eliminate it altogether.
“Our natural sponge and dough flavour is the closest match we have found to the flavour that develops during traditional fermentation time. Pairing this flavour with our Biobake® enzyme technology revolutionizes manufacturers’ approach to cracker production,” says Bogdan Farjon, research scientist and baker at Kerry. “Cracker manufacturers can work with Kerry to develop innovative solutions that lead to cost-savings including reduced scrap dough and also efficiency in processing and startup time.”
The ASB programme celebrates leaders in the grain-based foods industry for their innovative development and implementation of leading edge products, equipment design and advancements in ingredient technology. The Innovation Award for Operational Excellence recognizes companies that have demonstrated continuous improvement, dedication, best practices, creativity, innovation and ongoing contribution to the advancement of bakery production and operations.
Kerry is proud to participate in ASB’s annual BakingTech event, and is dedicated to finding new ways to deliver optimal taste, nutrition, and operational efficiency for the baking industry.
In 2017, Kerry’s enzyme business is celebrating 50 years of expertise. From an initial focus on cereal chemistry for brewing, Kerry extended to applications in bakery, cereal based nutritional beverages, confectionery, dairy, meat and animal nutrition. Today, Kerry’s enzyme business delivers creative, practical and cost-effective solutions for multiple applications. Kerry partners with customers all over the world to deliver solutions that meet customers’ most pressing challenges.