The present invention relates to a process for preparing a non-yeast baked product comprising i. preparing a dough comprising adding a composition comprising natamycin having needle shaped crystals to the dough wherein the mean length of the needle shaped crystals is from 0.1 to 20 μm; and ii. baking the dough.

A ready-to-eat baked pizza packaged for long-term storage at room temperature, having an appearance and organoleptic properties comparable to those of a freshly made pizza is disclosed. A process for obtaining a ready-to-eat packaged pizza which can be stored at room temperature, according to the invention, is also described.

A ready-to-eat baked pizza packaged for long-term storage at room temperature, having an appearance and organoleptic properties comparable to those of a freshly made pizza is disclosed. A process for obtaining a ready-to-eat packaged pizza which can be stored at room temperature, according to the invention, is also described.

Packaging material for food products with antimicrobial and antifungal properties including: a) a core layer of polymeric material including at least one active substance having antimicrobial and/or antifungal activity dispersed in the polymer matrix, b) a coating applied to a side of the core layer obtained from a lacquer or a polymeric paint including nano-fillers of a phyllosilicate or hydrotalcite, c) a coating for the release of an active antimicrobial or antifungal agent comprising encapsulated ethanol and a polymeric component selected from chitosan grafted with polyethylene glycol or cyclodextrin, a mixture of chitosan and polyethylene glycol and a polymer or mixture of polymers for printable paint applied to other side of the base layer; optionally the material further comprises: d) a coating with oxygen scavenger activity applied to the coating layer c) and/or a further coating e) including active substances of type b).

A kit for presenting a precooked waffle includes a precooked waffle on a stick within a container and a packet containing a topping for the precooked waffle, the packet within the container.

A kit for presenting a precooked waffle includes a precooked waffle on a stick within a container and a packet containing a topping for the precooked waffle, the packet within the container.

Provided is a natural complex preservative agent for a grain or grain-based product. The preservative agent contains 50 wt % or greater of a Cordyceps extract and a broccoli extract, wherein the Cordyceps extract and broccoli extract are conjugated.

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended shelf-life and good organoleptic properties. In accordance with the invention combination of an acetate component and a propionate component, in particular combinations of a (buffered) vinegar and a propionate component prepared by fermentation can be applied in bread and other baked dough products to accomplish satisfactory mold inhibitory effects at dosages that do not (negatively) affect the organoleptic properties of the product, such as flavor, taste or aroma. Hence, the present invention provides new preservative systems, the uses thereof for inhibiting mold in baked dough products, and the baked dough products accordingly obtained.