Case Studies

When a commercial baker was faced with the problem of extending the shelf life of his baked goods, he went natural.  He went with CytoGuard® YM from A&B Ingredients, a natural mold inhibitor produced from flaxseed and oregano. Mold spoilage accounts for the discarding of roughly 1.3 billion tons of food each year.  And, bakery goods contribute to about 200 million pounds of that mold spoilage waste.  A statistic which this company did not want to contribute. “Today’s consumers are becoming ... Read more →

While salt reduction has become more than just a buzzword for the food industry, food processors are quick to point out the rapid rise to prominence of low sodium sea salt among consumers.  As one food ingredients company notes, “potassium chloride has become the choice substitute for sodium chloride by the industry.”  Unfortunately, the bitter notes of potassium chloride impacts the taste profile of the finished product, which often leaves consumers a bad taste.  Until now. What this company discovered ... Read more →