The enzyme evolution: IFF says ingredient can “anchor bakery formulation strategies”
05 Apr 2021 --- Bakeries and manufacturers are continually looking to enhance consumer eating experiences. With this in mind, ingredients need to tick the clean label box while delivering great-tasting baked goods.
According to IFF, enzymes are the answer to anchoring formulation strategies.
In a webinar last week, IFF discussed the key reasons why enzymes can boost the bakery sectors. The company, which recently merged with DuPont N&B, believes that enzymes can transform bakery businesses, now more than ever.
Clean label appeal
Market trends such as clean label are in high demand. According to IFF, food enzymes are ever-evolving and fit label-friendly requirements.
The company says they “know bakery” and understand the trends dominating the market. IFF teams are also experts on enzymes, selecting each exact molecule from nature through production and the food chain until consumers enjoy fresh, resilient, great-tasting baked goods.
IFF says enzymes can boost the bakery goods sector.IFF has been tracking the clean label trend for several years across various research studies with both consumers and customers.
This includes monitoring the perception of specific ingredients used in F&B products.
Enzymes have consistently been ranked with those considered most accepted. In addition to consumers’ positive perception of enzymes, bakers tend to agree that within their company’s clean label strategies for bread and butter, enzymes are the most accepted among other legacy solutions.
During the webinar, a panel of experts from IFF discussed why enzymes should anchor bakery formulation strategy, particularly those where a label-friendly approach is a priority.
Consumer perceptions
Janelle Crawford, MBA, is responsible for developing and implementing IFF’s marketing strategy, research, product launches, and customer-facing initiatives for the cultures and food enzymes portfolios in North America.
According to Crawford, “Enzymes have a positive perception among consumers, and that is something increasingly critical for today’s marketplace.”
“When the market isn't caught up on how an enzyme appears on a label, you can remove the fear of consumer backlash. And this comes from the fact that enzymes are already present in all living things. This familiarity contributes to enzyme perception as label-friendly, and they even have a role in sustainability stories for companies as well,” she continues.
“Enzymes are involved in our digestion, metabolism, respiration hormone production, cellular repair and detoxification, among others, meaning they are crucial to everyday life.”
Enzymes in baked goods
According to Crawford, enzymes are considered processing aids and not ingredients.
“They also have different specific and relevant functions during processing. For finished product quality, thanks to the evolution of enzyme technology over time, can now meet or exceed the quality previously delivered in products using traditional solutions,” she explains.
Enzymes are already present in many bakery formulations and coming from many different sources.
“For example, a variety of enzymes are present in flour, including protease and amylase invertase can be found in the yeast to enzymes that are inherent to our baked goods, whether we add additional ones to the formulation or not,” notes Crawford.
You can listen to IFF’s webinar entitled “The Enzyme Evolution” here.
Over the last few weeks, the company has been increasingly active in the enzymes space. Last month, IFF unveiled its latest dough strengthener EnoveraTM 3001 for the North American market.
The company also recently launched a range of bakery enzymes for the Chinese market.
By Elizabeth Green
