2 reasons why a long shalf life of gluten-free bread is so important

It is often beyond our comprehension how products that generally have a short shelf life can have their best before date extended to over 4 months. This is the most common question about gluten-free breads. Is it possible to preserve products against aging without using preservatives? Why is such treatment necessary? Well – find out in our article.

Extending bread shelf life – necessary or unnecessary?

Necessary, and yet not always so obvious. Seeing a long shelf life on bread often makes you anxious. No wonder, each of us subconsciously associates bread with a bakery where fresh loaves are baked every day.

As it turns out, extending the shelf life is necessary for several reasons:

  • a gluten-free product targets fewer people compared to a gluten-containing product. The consequence is slower product rotation on the store shelf. Distributors and retailers expect the manufacturer to ensure a shelf life that will enable them to sell a safe and tasty product without the risk of loss due to its expiry.
  • kanother, and most important aspect is the expectation of an extremely demanding and conscious gluten-free consumer. A demanding consumer expects a product with high availability but safe, as little processed as possible and, most importantly, free of preservatives.

SHORT SHELF LIFE = PRODUCT AVAILABLE IN LOCAL STORES OR BY MAIL ORDER

LONGER SHELF LIFE = PRODUCT AVAILABLE IN ALL STORES


A few months of shelf life and no preservatives?

As you can see, the expectations are high and meeting all these expectations is quite difficult. However, it is possible and with no preservatives! 😊 This requires state-of-the-art technology of packaging products in barrier film, which is filled with a modified protective atmosphere.

What is a modified protective atmosphere?

The modified protective atmosphere slows down the development of microbiology which is responsible for bread aging and keeps it fresh throughout its shelf life. Once this atmosphere is broken, products become subject to a natural aging process. Moreover, modified atmosphere neither interferes with the ingredients of the product not changes its properties.
Owing to this solution our customers can enjoy a safe and preservative-free product.

Process additives in breads

So why would you find technological additives in gluten-free bread and what are they? (Refer to the article which addressed process additives in detail: Ingredients of gluten-free bread – why it differs from gluten equivalents). You will learn in the article what ingredients you can find and what function they have – all of them are plant ingredients and are safe for health. Small addition of these ingredients makes the bread taste equally good on the first and last day of its shelf life – it preserves its freshness, softness, moistness and does not crumble. This means that if the bread was to be consumed within, say, 3 days – it could then be stripped of all additives.

Unlimited availability of bread

By extending the shelf life of bread, you can enjoy its availability in more and more stores, regardless of where the bread is actually produced. Baking gluten-free bread yourself is also a very good idea.

Gluten-free and vegan sourdough bread made with buckwheat and teff flour

Let us know if you were aware of these relationships?

Author:

Anna Raczek
Incola

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