Kerry received the award in recognition of its Biobake enzyme, which, combined with the company's natural sponge and dough flavor, allows cracker manufacturers to 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,” said Bogdan Farjon research scientist and baker at Kerry.
He also noted that the enzyme can assist manufacturers with cost-savings, from reducing scrap dough and improving efficiency in processing and start up time.
Identifying innovators
The ASB Innovation Awards Program is an annual competition that honors visionaries in the grain-based foods industry for advancements in products, equipment design and ingredient technology.
This year’s ASB Product Development Competition was won by TriSprout Thins, a baked rosemary and garlic snack made with sprouted amaranth, spelt, and wholewheat flours.
Baking Hall of Fame
Since 2005, annually at the BakingTech conference, the Society also inducts new honorees into its Hall of Fame.
This year, ASB welcomed Albert L. “Bud” Cason of Bud’s Best Cookies, Murray and Marvin Lender of Lender’s Bagels, and Joe Schwebel of Schwebel Baking Co to the fold.
