USA – Millbio, a natural ingredients leader, has recently broadened its product offerings to cater to the baking industry.
The company introduced several innovative ingredients, including Spring X-Tra Life, X-Tra Guard Rowan Berry Extract, Fermenta X-Tra 5, and Spring X-Tra Gusto.
This expansion reflects Millbio’s commitment to providing bakers with clean-label solutions that enhance product quality and shelf life.
Spring X-Tra Life is fermented wheat flour that improves dough characteristics and flavour. This ingredient is part of a growing trend towards using fermented products in baking, which enhances taste and offers potential health benefits.
Peter Luck, managing director of Millbio North America, says, “This product enhances the taste profile significantly by masking unwanted off-notes, which come with certain added ingredients.”
This statement highlights the product’s ability to improve flavour while focusing on health-conscious baking.
Another notable addition is X-Tra Guard Rowan Berry Extract, a natural alternative to synthetic preservatives like calcium propionate and potassium sorbate.
This ingredient particularly appeals to bakers looking to meet consumer demand for cleaner labels and healthier options.
The extract is derived from rowan berries and is designed to inhibit mould growth, thus extending the shelf life of baked goods.
Fermenta X-Tra 5 combines the benefits of rowan berry extract and Spring X-Tra Life, potentially increasing the shelf life of bread by up to five days.
This dual functionality helps bakers maintain product freshness and aligns with the growing consumer preference for natural ingredients.
Millbio’s focus on research and development is evident in the creation of this product, as it strives to meet the evolving needs of the baking industry.
Spring X-Tra Gusto, an Italian fermented, cultured wheat flour and sourdough, offers aromatic profiles that can elevate the sensory experience of baked goods.
This ingredient caters to the increasing popularity of sourdough, often perceived as a healthier option. Luck emphasizes the appeal of sourdough, stating, “The appeal of sourdough as a ‘better-for-you’ ingredient contributes to added value positioning.”
This sentiment reflects the broader trend in consumer preferences towards flavorful and nutritious products.
Millbio’s expansion comes as the baking industry is witnessing a significant shift towards natural and clean-label products.
The company’s headquarters and state-of-the-art laboratory in Northern Italy have positioned it as a key player in this niche market.
Since its founding in 1992, Millbio has focused on developing innovative solutions combining nature and technology, ensuring bakers access high-quality ingredients.
As the demand for natural baking solutions grows, Millbio’s new ingredient line addresses the challenges bakers face in maintaining product quality and freshness.
By replacing synthetic preservatives with natural alternatives, the company meets regulatory demands and aligns with consumer preferences for transparency and health.
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