RISING TO THE CHALLENGE
Inspiring bakery innovation with advanced enzyme solutions
Recent ingredient supply disruptions and global economic instability have driven bakery producers to seek to balance production costs with product quality. And as consumers demand for healthier and more label-friendly offerings grows, so do their expectations for more sustainable products. To remain competitive, efficient, and appealing to consumers, bakery producers’ biggest challenge is to manage productivity and protect cost margins – without sacrificing brand quality and consistency. On the plus side, these market trends also present exciting new opportunities to capture greater market share and further business growth.
BOOK A CHAT WITH OUR EXPERTSTACKLING TODAY’S BAKERY CHALLENGES
At IFF, we’re passionate about finding innovative new solutions to meet the challenges facing bakers and help drive the industry forward. That’s why we’ve developed three ways for bakeries to leverage emerging market opportunities.
Protect
Optimize productivity by minimizing costs and maximizing yield
To drive revenue, it’s essential to manage costs along the whole production chain. From optimizing raw materials to minimizing production waste and unsold product returns, enzymes support greater cost-efficiency and consistent quality.
IMPROVING DOUGH STRENGTH AND HANDLING FOR BETTER YIELD
During proofing, an optimal mix of enzymes helps reinforce the gluten network, increasing dough strength and volume for more reliable production outcomes and yield.
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Achieve business growth through expansion and impactful new product development
Bakeries are striving to meet consumer needs for sustainable label-friendly products with better-for-you nutritional claims. But reformulating recipes without impacting product quality or production costs isn’t always easy.
CREATING BETTER-FOR-YOU BAKERY PRODUCTS
Adding nutritious protein and fiber to dough often disrupts gluten’s natural stability. Enzymes support greater dough strength and stability throughout processing for better yield and quality.
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SHINE
Uphold brand equity with robust solutions and superior finished quality
For bakery brands, maintaining brand consistency regardless of changing market conditions and raw material quality variations is key. Enzymes help ensure a stable output, delivering the baked goods consumers know and love – every time.
BAKED GOODS THAT STAY FRESHER FOR LONGER
Enzymes can increase bread softness, moisture and resilience throughout the desired shelf life to keep staling at bay, allowing consumers to enjoy your baked goods at their best.
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ENZYMES DESIGNED FOR YOUR
BAKERY PRODUCTION NEEDS
IFF: The partner you can count on
We continue to support bakery producers by bringing cutting-edge enzyme technologies to the market. With leading formulation and product design know-how, our experts can help you solve challenges and bring your products to market faster.
PARTNER WITH US
Our science-backed enzyme solutions address a wide range of bakery production challenges and evolving market needs. Let’s explore a world of innovation possibilities to take your business to new heights. Get in touch with us today.