Sunson Enzymes Biotechnology

As the demand for gluten-free products continues to soar, today’s bakers are presented with both challenges and opportunities. For a deeper dive into gluten-free baking techniques and tips, download our comprehensive Gluten-Free Baking Pocket Guide, sponsored by Enzyme Innovation Inc., Grain Millers, Inc., BENEXIA®, and Comprehensive Process Solutions. Grab the guide here: https://lnkd.in/d93n3_aa #glutenfree #glutenfreebaking #bakery #bakeryingredients #glutenfreeflours #bakerytrends #bakingindustry

Discover how we helped a client achieve consistent quality and shelf life in their bread with standardized cultured wheat! 🍞 ✨ Check it out in our latest case study! Read more: https://wix.to/bAxG6t8 #FoodIndustry #QualityAssurance #Bakery

Who’s at fault when bread and baked goods start molding before they should? If you’re thinking it’s the product developer or the QA department, think again. The truth is, it’s a team-wide issue. Everyone has a role to play in keeping mold at bay. Learn more on the blog: https://lnkd.in/d_Th-sRV #mold #shelflife #shelflifeextension #bakery #formulation #sanitation #foodproduction #foodandbeverage

Unveiling the Benefits of Cultured Dextrose in Plant-Based Protein Foods Cultured dextrose is a food ingredient produced through a fermentation process where glucose, often derived from corn or other starchy plants, is converted into various organic acids and other compounds by specific bacteria or yeast. This process not only imparts a tangy flavor but also enhances the nutritional profile of the ingredient. The fermentation is carefully controlled to ensure the desired outcomes, with the resulting product being rich in beneficial microorganisms and flavor enhancers. In the context of plant-based protein foods, cultured dextrose plays a multifaceted role. It can significantly improve the flavor profile of these products, making them more palatable and appealing to a wider consumer base. The fermentation process itself can also aid in breaking down complex carbohydrates and proteins into simpler forms, enhancing the digestibility and overall nutritional value of the plant-based proteins. Moreover, cultured dextrose can contribute to the nutritional content of plant-based foods. The fermentation process can increase the bioavailability of certain nutrients, making them more easily absorbed by the body. Additionally, it can introduce beneficial probiotics, which are essential for gut health and can support the immune system. From a food safety standpoint, cultured dextrose can act as a natural preservative. Its acidic nature helps inhibit the growth of harmful bacteria, thereby extending the shelf life of plant-based protein products and ensuring they remain safe for consumption over a longer period. In summary, cultured dextrose is a valuable ingredient that can enhance the taste, nutritional content, and safety of plant-based protein foods. Beyond its applications in the plant-based food sector, cultured dextrose is also used in the production of fermented beverages, as a flavor enhancer in various food products, and in the pharmaceutical industry for its probiotic properties. Its versatility and health benefits make it a significant component in the development of functional foods and dietary supplements. #CulturedDextrose #PlantBasedProteins #FermentationScience #FoodIngredients

An 18-state outbreak of listeria from deli meat has become America’s biggest outbreak in over ten years. > According to the Centers for Disease Control and Prevention (CDC), 9 deaths have been tied to the outbreak in August– the most since listeria linked to cantaloupe melons killed 33 people in 2011. > This recent outbreak has been linked to meat produced at a Virginia facility, where the Department of Agriculture has noted several safety infractions in the last year. 🗨️Food expert Darin Detwiler said complex supply chains and demand for more susceptible fresh and ready-to-eat foods were also contributing to an overall rise in US food recalls. 🔬 LGC Standards offers the easi-tab™ range of lyophilised microbe standards for listeria and other commonly tested-for bacteria in food and water: https://okt.to/ClNTUF ↘️plus a wide range of listeria PT samples: https://okt.to/vtXVM3 #FoodSafety #ListeriosisOutbreak #FoodRecall #ScienceForaSaferWorld

Important reminder that when it comes to food safety, you’re never too big to fail. Food safety must be done the right way, every day, every store, every employee, every process, every product, and every ingredient. It’s a tremendous responsibility. Hopefully, the swift actions taken by public health officials and McDonald’s have contained the outbreak and prevented additional illnesses. Tough year for food safety. Time to reThink a lot of what we’re doing as a profession.