IFF: enzymes can boost bakery sector with label-friendly solution

13 Apr 2021

Enzymes are the key to anchor clean label formulation strategies in the bakery sector, International Foods & Fragrances (IFF) said in a recent webinar. With demand from consumers for natural ingredients reaching new heights, the flavor company posited that enzymes will become the answer that allows the bakery sector to evolve and accommodate the market for natural products with tasty ingredients.

During the webinar, Janelle Crawford, part of IFF’s marketing department, noted that enzymes not only have a positive, label-friendly reputation among consumers, but they are also traditional solutions that have stood the test of time.

IFF: enzymes can boost bakery sector with label-friendly solution

Certain enzymes like amylase and protease are commonly used in wheat bread products due to their role in breaking down complex starches into simple sugars. Since many wheat flours naturally lack these enzymes, they must be added. Generally, the alternative solution to using enzymes is a chemical dough conditioner, but with consumers shying away from labels containing these terms, many companies are looking to favor custom combinations of enzymes that can replicate the same level of functionality as chemicals that result in the desired look and taste of a final product.

Through its research, IFF found that enzymes consistently rank highest in terms of acceptance among consumers looking for alternative ingredients to chemicals. Bakers, the company found, also consider enzymes to be the most accepted legacy solution for clean labels due to their functionality.

In a $26.2 billion deal struck earlier this year, IFF merged with DuPont Nutrition and Biosciences, which also sold its natural colors business to narrow its focus, to become a titan within the flavors, probiotics, enzymes and food protection industry. And this pair is not the only one to use M&A to focus more closely on enzymes and their growing influence in food and beverage. Chr. Hansen similarly divested its natural colors business last year to put more emphasis on developing its food cultures and enzymes.

Following its merger with DuPont N&B, IFF is catering to the strong appetite for clean labels with its newest array of products, including a new dough strengthener EnoveraTM 3001, that it launched in the North American market as well as several bakery enzymes unveiled for the Chinese market.

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