Balchem® Human Nutrition and Health is a segment of Balchem® Corporation.
Consumers around the world have a renewed awareness of nutrition and its impact on overall health and self-care. They view good health holistically and it includes healthy relationships, behaviors, habits, and practices that support the body, mind, and soul. We are dedicated to helping businesses deliver food, beverages, and dietary supplement solutions that meet consumer needs as they look for new ways to live healthier lives.
At Balchem® Human Nutrition and Health, we look forward to providing solutions that delight and nourish – from indulgence and sensory experiences to the rigors of targeted essential nutrition.
We invite you to engage with us to discover how our products, expertise, and technologies can enable your differentiation in the market.
Bakery Solutions
BakeShure® Preservation & Shelf-Life
Balchem’s proprietary controlled-release encapsulation technology minimizes the unwanted side effects of food acids and preservatives during the baking process. With BakeShure® Preservation technology, you can maintain yeast activity, delivering the bread volume and sensory characteristics consumers expect while achieving the desired shelf life to minimize waste and maximize market reach.
BakeShure® Leavening
BakeShure® encapsulated leavening provides full control of the reaction between sodium bicarbonate and the acidic components within doughs and batters, improving baked product yield, production versatility and appearance. Encapsulation extends the shelf life of products and enables high quality refrigerator and freezer-to-oven baked goods to meet the expectations of bakers and consumers both at home and in food service.
BakeShure® Sours/ Acidulants
BakeShure® Sours make it possible to produce high quality sourdough bread without the complexity of starter cultures. Balchem’s proprietary ‘drop-in’ microencapsulation technology allows manufacturers to easily create new sourdough formulas without the need for fermentation and its associated processing complexity and ingredient management. BakeShure® Sours do not release until the final stages of baking, meaning formulators using our technology see improved color, greater loaf volume, and better-finished product appearance, with little to no change in the production process.
INhance™ Inclusions
Drop-in inclusion technology that utilizes lipid-based ingredient delivery systems to add flavor, color and textural sensory experiences to bakery products and beyond.
Convenient
- Drop in technology ideal for rapid development (e.g. LTOs)
- Create differentiation to existing formulations
- Eliminates concerns about seasonal availability/ variability
- Little to no color bleed or streaking
- Long shelf life
Customizable
- Flavor and color combinations
- Various sizes and shapes
- Match aw of mixes
- Available free of BE ingredients, artificial colors and flavors, sugar, and soy
Improve Processes
- Stability in finished product
- Ease of handling (e.g. no refrigeration)
- Soft & pliable – won’t tear or puncture dough
- Various forms available to suit specific applications (e.g. non-scorch for griddle applications)
Add Targeted Sensory Experiences
- Lipid based inclusions deliver flavor and aroma consistency
- Creates flavor, aroma, and color bursts upon baking
Contact Us
email: [email protected]
Website: https://balchem.com/human-nutrition-health
