bake - November 2019 - 34

Courtney Schwartz

KEMIN Food Technologies
FAST FACTS
Kemin Industries is a global
ingredient manufacturer that
strives to sustainably transform
the quality of life every day for
80% of the world with its products and services. The company
supplies over 500 specialty ingredients for human and animal
health and nutrition, pet food,
aquaculture, nutraceutical, food
technologies, crop technologies
and textile industries.
Established in 1961, Kemin is
a privately held, family-ownedand-operated company with more
than 2,800 global employees
and operations in 90 countries,
including manufacturing facilities in Belgium, Brazil, China,
India, Italy, Russia, San Marino,
Singapore, South Africa and the
United States.

Kemin Industries recently announced the

enzyme blends speciﬁc to ﬂatbreads and

opening of a new Bakery Innovation Center

baked goods. These products complement

at its global headquarters in Des Moines,

Kemin Food Technologies' existing portfolio

Iowa. The $1.5 million investment was

of plant extracts, antioxidants and mold-

designed to inspire innovation within the

inhibiting products to help manufacturers

bakery market, and includes all the equip-

maintain safety and freshness.

ment, capabilities and bakery support team
needed for Kemin and its customer-partners

The dedicated Bakery Innovation Center

to accelerate product development.

combines R&D support and expertise,
Customer Laboratory Services and an

"This is a really exciting time for Kemin

in-house bakery pilot plant, allowing bakery

and our team as our new Bakery

and snack manufacturers to expedite

Innovation Center opens," says Courtney

commercialization of new bakery products.

Schwartz, marketing director, Kemin
Food Technologies. "This center expands

Highlights of the 2,300-square-foot bakery

our bakery footprint and introduces new

innovation facility include an analytical lab

capabilities made possible with the latest

allowing continuous evaluation of baked

technology and a dedicated team of

goods for texture and microbial stability to

experts. Investing in and expanding our

ensure texture remains consistent based on

team of bakery experts was just as impor-

moisture and water activity. This lab includes

tant as building this facility because we

a texture analyzer to help evaluate dough

are working together with our customer-

and ﬁnished products under all moisture

partners to develop a new generation of

variations.

bakery products that are sure to exceed
consumers' expectations."

Pilot scale production capabilities include
a complete tortilla line with a combina-

The bakery expansion includes the launch

tion corn and ﬂour tortilla oven that allows

of batch packs, premixes, emulsiﬁers and

Kemin to mimic commercial production. All
new ingredients and technologies can be screened
and tested in all possible
processing conﬁgurations
before trials are done at a
customer's facility.

changer for our bakery
business, as it gives us
the opportunity to work
more closely with our
customer-partners," says
Anita Srivastava, Ph.D., CFS.,
senior product development
manager, bakery applications at Kemin.

34 < NOV 2019 | bakemag.com

KEMIN FOOD TECHNOLOGIES

"Our new facility is a game-
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