A global food company approached Kerry with the objective of improving the softness and shelf life of their doughnuts without compromising on key taste components. The goal was to improve characteristics including freshness and texture while also extending the overall shelf life of the yeast raised doughnut.
Kerry’s enzymes and bakery applications team worked together to create a new formulation that included Biobake BA1, an enzyme designed to delay the staling process in doughnuts. The new recipe met the company’s demands and cost targets. The resulting doughnuts maintained their soft texture and improved their eating quality and volume with the same weight. The Biobake BA1 enzyme solution was easily sourced from Kerry’s Carrigaline, Ireland, plant and the new formulation required no changes to the label or nutritional profile of the doughnut, although the product’s shelf life and freshness increased from 7 days to 12.
This project reinforced Kerry’s positioning as a true partner for innovation. We helped our customer deliver on their shelf life target while improving the mouthfeel of the product. Our positive engagement on this has opened the door to additional projects involving other Kerry technologies, highlighting our understanding of how different technologies work together. The ingredients used for this product were produced at a nearby Kerry facility, which further improved product sustainability and cost.