News & Analysis on the Bakery and Snacks Industries
Product waste skyrockets without anti-staling agents and mold inhibitors. But consumers are scrutinizing labels more than ever before. How can you have it all?
Clean label enzyme-based solutions could be the answer. They don’t impact yeast activity like other natural alternatives, but they still supply powerful anti-staling and anti-molding benefits.
Read the white paper to explore clean label shelf-life extension.
Bakeries are reconsidering chemical emulsifiers as demand rises for natural ingredients. Thankfully, enzymes perform the functions of the six most common emulsifiers. Beyond clean labels, enzymes also boost the bottom line.
Bakeries today must do more with less, even as goals creep higher and higher. There’s less time, less staff, and less budget. But quality can’t decrease. How do you achieve it all?
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