The Enzyme Evolution: 5 reasons enzymes should anchor your bakery formulation strategy
01 Apr 2021 | IFF
Can’t seem to check friendly label initiatives off your to-do list? What if you learned that food enzymes have been evolving, and you can now get label-friendly without compromise? At IFF, we know bakery. We understand market trends like clean label. We’re 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 every day. We want to help you navigate the potential that enzymes have to transform your business, now more than ever before. Join the webinar to learn more.
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Hello everyone and welcome to today's webinar, the Enzyme Evolution.
Today we're going to share with you 5 key reasons we believe enzymes should serve as an anchor for your bakery formulations, particularly those where a label-friendly strategy is a priority.
My name is Janelle and I'm gonna serve as the moderator throughout the presentation.
I've been with IFF coming from the recent merger with DuPont Nutrition and Biosciences for 12 years.
My role is the marketing lead for our cultures and food enzymes business here in North America, and I'll be joined by a round table of our enzyme experts, each of whom will be talking about one of the 5 points.
Here are the reasons we believe enzymes should have an important place in your business strategy.
First, enzymes have a positive perception among consumers, and that's something increasingly critical for today's marketplace.
Second, they're actually considered processing aids and not ingredients, and we'll share why that matters.
Third, enzymes have different specific and relevant functions during processing that can make your job easier.
Fourth, 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.
And finally, the exciting part is that progress will only continue to help you beat the challenges you face in an industrial baking environment.
Let's dive right in.
I'll cover our first topic that enzymes have a positive perception.
When the market isn't caught up on how an enzyme is spelled or sounds or 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, including you, me, and our beloved furry friends.
They're essential to life.
We even learned about enzymes back in high school science class, whether we remember the details or not.
This familiarity contributes to enzyme's perception as label-friendly or minimal fear of backlash, and may even have a role in sustainable sustainability stories for your company as.
In humans, enzymes allow critical reactions to exist that wouldn't happen otherwise under the conditions of our bodies and environment.
You can see here that enzymes are involved in our digestion, metabolism, respiration, hormone production, cellular repair, and detoxification, among others.
Again, pretty crucial to everyday life.
What you may not realize is that because enzymes are so essential to plants, they are already present in our bakery formulation coming in from different sources.
For example, a variety of enzymes are present in the flour, including protease and amylase.
Invertase can be found in the yeast too.
Enzymes are inherent to our baked goods, whether we add additional ones to the formulation or not.
Finally, at IFF we've been tracking the clean label trend for years across a wide range of research studies with consumers and customers.
This includes monitoring perception of specific ingredients used in food and beverages.
Enzymes have consistently been ranked with those considered most accepted, likely for the reasons I've covered in this first section.
The chart you see here is actually data from a recent study conducted with industrial bakers like yourself.
So in addition to consumers' positive perception of enzymes, bakers tend to agree that within their company's clean label strategies for bread and buns, enzymes is the most accepted among other legacy solutions for similar performance.
That said, I'd like to introduce Vince, located in Palo Alto, California.
Vince has a wealth of experience in microbial biotechnology, and likes to claim that he can make regulatory fun again.
He's gonna talk to us about our second topic, what enzymes are and why that matters to you.
Go ahead, Vince.
Thanks Janelle.
So enzymes are processing aids, and I'll dive into that in a moment, what that means, but their status as processing aids does give bakers in the US, various options for, for labeling.
So enzymes are used during the process of manufacturing food, to break down or modify molecules.
So they act on substrates like starch, fat, fiber, and other sugars.
For example, amylase works on starch.
It, will modify amylose and amylopectin, breaking it down partially, into smaller molecules.
And one such amylase actually modifies the amylopectin to such a degree that it won't recorate as readily during baking and cooling and storage.
Which actually helps maintain the bread fresher than without the amyla.
There's a number of other enzymes, available for use in food processing as , including cellulase, lactase, protease, and others.
So enzymes are catalysts, and catalysts are the quintessential type molecules that act as processing aids.
So, in the US processing aids are defined in the code of Federal regulation.
There's several, types of processing aids, several definitions, but the one that applies to enzymes is the following, right?
These are substances that are added to a food for their technical or functional effect in the processing of that food.
They may be present in the finished food at insignificant levels, but they do not have a technical or functional effect in the final food.
So all of the functionality of an enzyme, right, is leveraged during the processing.
This includes, the enzyme catalyst, adding, doing food processing, to enhance the properties of the final food or food component.
Now, conversely, this does not mean the processing status of enzymes that you don't need to make sure that it's safe, that you don't have to establish grass status generally recognized as safe or if you don't have grass status, that you don't need to get approval, right of it as a food additive.
Now it does mean that enzymes don't always need to be labeled on an ingredient list right of a final food, and in most cases this is up to the discretion of our customers.
A final word about enzymes, they are proteins.
They are not organisms.
Therefore, enzymes cannot be GMOs, genetically modified organisms.
Also, our enzyme preparations do not contain GMOs.
Why?
The production organism that we use to produce the enzyme in fermentation is removed from the enzyme preparation.
So, the use of enzymes in food manufacture, whether as processing aid or in a few exceptional cases as, additives, should not trigger mandatory GMO labeling, which is pending in the US, under the so-called bioengineering disclosure rule.
And finally, because enzymes are used as processing aids, this will not interfere with, your ability to obtain non-GMO project verification for your product, when using our enzymes.
Thank you, Vince, for taking us through that topic of processing aids versus ingredients, and how that really can give bakers in the USA some options.
Next up is Gilly, who is our bakery innovation manager, and he brings an abundance of knowledge from his career in product development at some of the leading companies in the industry.
So Gilly, let's discuss how enzymes can give bakers simple solutions across a variety of needs.
Thank you Janelle.
Over the years, bakeries have been using enzymes to improve production performance and reducing cripples, plus extending shelf life of bakery products they produce.
The challenge lately has been improving strength performance when removing traditional emulsifiers and oxidants and adding in enzymes in their place to create those strengthening ingredients in situ.
Creating giving bakers a single solution with robustness to handle that challenge is the target that we are striving for.
So just a moment ago, Vince was discussing what the commercial enzymes do and what parts of the brain they work on to express the characteristics we're looking to achieve.
So we have amylases to start with and, in the port in the formula they are very important when extending shelf life and improving crumb softness.
Starch, the starches like amylopectins unfurl themselves during gelation in the heating up process.
And when the amylopectins recrystallize during the shelf life, the saline firmness continues.
By clipping ends of the branch starches during the gelation part of the process, the starches are not able to recrystallize back to their native form.
Later bypass break down lipids, and if they are allowed to completely break down the lipid, you're left with just fatty acids and glycerides.
If they are controlled and specifically targeted in their lipid disruption, you end up with monoglycerides and gluten strengthening emulsifiers.
This is important in the neck in improving volume and crumb structure in breads and rolls.
So going on to xyleases, they break down the soluble fibers within the grains.
Xylans pull a lot of water towards them, and they are competing for the same water as gluten and the rest of the ingredients.
By reducing the water holding effects of the fully intact cyan, the water is released so that the gluten-forming proteins can grab the water and hydrate them faster, which then causes better dough development and extensibility for processing and pan flow.
Oxidases break down sugar, to create peroxides in situ.
These peroxides create stronger disulfide bonds between the gluten-forming proteins.
This is important through the transfer points between the proof box, the oven, and then into the oven, for the oven spring.
The overall effect that we're trying to achieve here is just improving the volume of the big cut.
As mentioned before, amylases improve crumb softness, which can greatly extend shelf life.
Amylasis also impact the finish volume.
Of the loaf as as the crust color formation.
The issues created with overdosing amylases, and it's very important to understand this part.
They are very dependent upon which amylases you use.
This will affect what can happen for the overdosing, which can actually range from poor resilience to excessive color and even structural collapse of the finished baked good.
My pieces create strengthening and multiplication, as as initial softening to the finished baked goods.
Strengthening the gluten forming proteins provides improved overall volume and improved crumb structure.
When more volume enhancement is needed, you can always add the lecithin, which increases the lipid substrates for the lipases to convert into strengthening multiplication.
Bypass can be easily overdosed.
In one of the telltale signs of this, it happens during the, the baking process.
The breads will have great volumes, going in into the oven and through the oven till about 2/3 of the bake, and then they start collapsing.
This collapse is caused by strengthening multiplication being broken down further into the high content of fatty acids and glycerides.
It is important to note here to be careful when combining various enzyme strengtheners from various blenders.
You'll probably not know what is in the enzyme strengthening blends and what the lipase content is.
This can be problematic as certain types of litases overdose more readily than others.
As mentioned before, lipase overdose is very common in the bakery industry, so staying with a single manufacturer blender is really advisable.
Nice job, Gilly.
Ashley is now going to take us through the 4th topic, how enzymes deliver consistent results and enable high finish product quality.
Ashley's position on our team is focused on enzyme development and application here in North America.
And she has a lot of relevant, relevant experience bringing our latest technologies to market.
Ashley, go ahead.
Thank you Janelle.
So now that we've reviewed some common enzymes and their functionality, I'd like to briefly discuss the benefits of using enzymes.
Enzymes enable industrial bakers to produce baked goods with high finished quality and can provide consistent results regardless of varying process parameters.
The following slides will show performance of our current and new best in class enzyme strengtheners compared to traditional emulsifiers.
Power Bake 6090 is our current all in one enzyme strengthener and oxidation system, and Enovera 3001 is our new all in one strengthener and oxidation system.
This test series compares enzyme blends to datum and monoglycerides.
As a review, datum is typically used to improve bread volume and maintain stability, and the addition of monoglyceride to datum gives additional volume improvement.
The goal of our enzyme blends in these trials is to match the volume of datum with monoglycerides.
The formula used for these trials is 100% whole wheat bread because this is considered a very challenging system.
Here we see the specific volumes of breads produced using Innovera 3001 compared to datum with monoglycerides.
We see that Innovara 3001 matches the volume of the datum with monoglycerides.
Now to test the robust baking performance of Enovera 3001's, breads were shock tested.
Now shock testing is where we drop pans from a platform right after proofing to simulate any rough conveyor conditions experienced that plant level.
And again we see that Enovera 3001 maintains a similar volume compared to the datum with monoglyceride.
In order to stress test our enzyme blends, breads were proofed to different conditions.
Underproofed threads shown as the gray bars are reflective of pushing product out as quickly as possible, so really just pushing your throughput very quickly.
Normal proofreads are shown by the gold bars and are just that they're normal proofs.
They're proofed to a target height or a target time.
Overproofed threads shown by blue bars are reflective of proof box dwell, and this could be caused by an issue with an oven or just a downed line.
Now, in addition to each proof condition, breads were shock tested.
The unshocked bread volumes are shown as the darker colored bars, and the shocked breads are shown as the lighter colored bars.
And to give an idea of the difference in volume, we would consider breads within 0.2 cubic centimeters per gram.
To be similar.
Looking at the underproof conditions, so the gray bars, we see that both Power Bake 6090 and Innovera 3001 have similar unshocked and shocked volumes compared to datum with monoglyceride.
Under normal proof conditions, Innovera 3001 has similar unshocked and shocked volume compared to datum with monoglyceride and similar to better.
Uns shocked and shocked volume compared to Power Bake 6090.
And lastly, in the overproof conditions, so the most stressed condition, Anovera 3001 has similar unshocked and shocked volume compared to datum with monoglyceride, and similar to better unshocked and shocked volume compared to Power Bake 60/90.
And this last set of data shows the potential for gluten reduction using enzymes.
In a honey wheat formula, datum with monoglyceride, using an added 7% vital wheat gluten was tested against Innovera 3001 with only 5% added wheat gluten.
We see that Innovera 3001 at the reduced gluten level has a similar volume compared to datum with monoglycerides at a full gluten level.
So in summary, enzymes allow for high quality, robust baking performance across multiple formulas and processing conditions.
I'd now like to hand things back over to Janelle.
Thanks, Ashley.
The final point of the 5 reasons enzymes should anchor your bakery formulation strategies will be covered by our colleague Jens.
Jens lives in Denmark and brings his deep understanding of enzymes into food and feed applications with a focus on the structure and appearance of the final food, enabling industrial production.
Jens, talked to us about the evolution of enzymes.
Thank you, thank you for the kind introduction, you know, thank you.
I'll try to give you an insight in how we develop our enzymes and why we see enzymes as a solution to many of the challenges that bakers and food manufacturers have faced within these years.
And also going forward we believe.
So it is a continuous process.
The way we innovate and develop new enzymes for the baking industry is by understanding how we can modify the raw material constituents to obtain a certain functionality in situ, while making a food product, in this case, a baking product.
I'll put it another way, by unlocking the functionality of the raw materials by utilizing the catalytic power of the enzyme.
So Let's say that we were met with a customer need for producing a clean labeled baked product.
The first thing we would do would be to evaluate if we can modify any of the flour constituents to obtain the multiplication properties.
It's quite obvious that you would start looking for the lipids in the flower.
We know that there's quite a lot of natural lipids in the flower, so that's where we would start.
We also know that lipase hydrolysis of lipids will actually generate a more bipolar molecule having emulsifier properties.
However, there's many different lipids in the flour, and not all of them will generate strong emulsifiers.
So what we did and what we normally will do is to extract the lipids, we'll separate them, sorry, we'll modify them on the lab bands using enzymes, and then we can add them back to determine the best possible functionality we can generate.
By doing this, we can unlock the functionality of the natural lipids, but more important, we can start to determine which lipids and how the lipids should be modified.
Knowing this, we can start to set up very strict criteria for lipase specificity.
That the, the life has specificity we're looking for.
The next thing we will do is start to look for such a lipase, or do discovery as we call it.
We might find it if we have set the criteria strict enough, so the better we understand what the lipase axis should do, the higher the chance we find it.
If we do not find the lipase, what we actually can do is that we can start to optimize the best candidates that we do find.
We can make the enzyme better.
All of this work is looping back to the testing in real application and in model systems that reflect what we're looking for.
In this case, a lipase that can facilitate a clean label.
When we had the lipase.
The next thing, we need to do is to is they produce the lipase so we will typically hand it over to our colleagues working on production of the enzyme and how we can manufacture it.
So not everything is happening at one site in our organization.
In this case, I'm, I'm based in Brara in Denmark, but I work closely together with all my colleagues in the rest of the organization in the entire world.
So we all have different competences and different applications that we develop enzymes for, but we can leverage a lot of the learnings that we all have.
So development of a food enzyme is a continuous process.
The better we can unlock the potential of the raw material and link this to the needs in the baking industry, the better products we can make.
In arara is a really good example of this.
We have had products, as we heard earlier, containing lipass on the market for a long time.
However, not as robust as we might have wished they were.
But now we know why, and this is why, and this is what we have used to utilize the development of Inn.
With this, I'll hand it over to you, Janelle.
Great.
And that concludes the five points of our webinar.
But to wrap us up, I'd like to introduce Josh.
Who brings passion and experience about all things enzymes to our commercial team and customers.
Josh is going to tell us a little bit more about our latest enzyme technology for the bakery industry and lead us, into the Q&A question at the end.
Take it away, Josh.
Thanks Janelle.
I hope you all have enjoyed the insights and learnings that we've discussed thus far.
I now have the exciting pleasure to share with you our cutting edge solution.
May I please present to you Innovera 3001.
This is our latest enzyme only bakery strengthening solution that meets every need without compromise.
This solution relies upon proprietary lipase technology in this enzyme-only strengthener, meaning Innovira 3001 does not contain ascorbic acid, chemical emulsifiers, or other additives.
The robustness of this solution allows the baker to use Enovera 3001 in any formulation at any bakery regardless of the shifts in raw material inputs.
Moreover, there is no longer a need to depend upon crutch additions like extra oxidation blends and or vital wheat gluten.
Enovira 3001 performs at least as as chemical emulsifiers in terms of final low height, specific volume, oven spring, shock tolerance, and internal crumb structure.
All of this then leads to a finished baked good that the consumer loves and views as top quality.
As stated previously, Innovira 3001 contains our proprietary lipase.
So what makes this lipase so unique is that it's revolutionary in the fact that it does not degrade the emulsifier that it worked so hard to create in the dough.
As demonstrated in the graph seen here, the dough starts out with its maximum phospholipid level that is inherent in the dough.
Over time and by way of enzymatic hydrolysis, the phospholipids are broken down and the desired lysophospholipid, the emulsifier in essence, are generated.
And before now there was, there was a limit on the in situ generated emulsifier production that the baker could gain from using the market standard phospho lipase, but thanks to Innvira 3001, the in situ generated limits are a thing of the past.
Overdosing the lipase or strengthener was a major concern for bakers, and this often led to the use of crutch additions, whether again it was extra oxidation, added vital wheat gluten, or maybe even adding more strengthening enzyme blends that you didn't know what was all in them.
But this is no longer a worry for bakers when they utilize Innovera 3001.
I now welcome you to the future of baking without compromise.
So briefly, how does it meet the market needs?
First it's a clean label solution.
It's enzyme only processing aid and has a very high consumer acceptance.
Then moving over to the dose strengthening aspect, it has excellent shock tolerance as brought forward through the discussions of Ashley, Gilley, and Jens.
And it also has a desirable oven spring height, side wall structure, and pan flow with great extensibility.
The Key to the whole success of Annara 3001 is that it's consistent in its performance.
It's one solution that can work across multiple conditions.
It simplifies your R&D, your procurement, your supply chain, and even your implementation teams, one solution that can do it all.
This also helps you reduce the dependence on crutch additions again like vital wheat gluten.
Product quality this is where there's less waste and increased output.
It also gives you the competitive advantage because everything that you bake and produce can be sold.
From a supplier partner perspective we are a global enzyme manufacturer we develop our enzymes here at IFF and then we bring them to you, the bakers.
We have our bakery application expertise as as our technical expertise at your disposal.
To summarize what was shared during this webinar, we have covered the 5 reasons enzymes should anchor your bakery formulation strategy.
First, enzymes have a positive perception.
This will eliminate the fear of consumer backlash.
Number 2, enzymes are processing aids, as we learned.
Again, this allows you to have labeling options here in the US.
Number 3, enzymes have strong performance.
This is a single, and there are single simple solutions in Innervira 3001 for a variety of your needs.
Number 4, enzymes enable high finished product quality.
This gives you consistent results no matter what the varying parameters are.
And number 5, enzyme technology will continue to progress as demonstrated by our latest advancement in technology.
This will give you the competitive differentiation in a crowded market.
I would like to say thank you all for your time and your attendance in this webinar.
I would now like to offer the opportunity for any questions to be asked.
OK, so thank you everyone again.
We are ready to answer some questions.
We've got our panelists on the phone as , so I will talk us through, a couple of questions to kick us off.
So I'm gonna start with Ashley, and I've got two questions that are related.
So, since we kind of ended up talking about Innovera 3001 specifically, why don't you tell us about.
How it performs in whole wheat straight dough bread systems, as as the softening effect, , the, the way it can provide softening effects from, the traditionally used monoglycerides.
So, actually, if you wanna, wanna kick us off with that, then we will move on when you're done.
Sure, happy to answer these.
Innovera 3001 was developed as both a datum and monoglyceride replacement.
So in addition to the volume effect, we were very much aligned and concerned with the softening that the monoglycerides.
Give, so yes, it does provide that softening effect.
And for the question regarding the whole wheat straight dough, most of this testing was actually done in a whole wheat straight dough system.
This is a very tough system, one, because of all of that bran and germ, in the whole wheat flour, but as as it's the straight dough, you know, with fermentation, you allow that.
Biochemical development, but you don't get that in the straight dough so yes we've seen it work in the whole wheat straight dough.
Actually, one quick add-on question there.
If you could just talk in general about the, kind of typical dosage of enzymes and bakery formulations, of course, that's gonna vary, but just , if there's a kind of a general, response to that, before we move on to, to someone else.
Yeah, sure, and you're right, it really depends on your enzyme, but I would say for bakery applications typical range would be probably 625 to 2500 ppm, and that equates to if you're looking at ounces per symptom weight, so a 1 to 4 ounce range.
But again depends on your flour and your process.
Awesome.
OK.
Let's kinda stay along those, the lines of what we've had questions so far.
Josh, maybe talk us through a little bit about, you know, if enzymes can replace emulsifiers completely while giving the same baking results.
That was the question that came in.
Sure, absolutely, thanks, and I, I think it's what we've seen from doing our testing we're getting to that complete as that replacement as much as possible, as we talked about throughout the whole presentation, this is kind of the enzyme evolution of where the product, over time have started to replace the functionality of what was seen in traditional.
Emulsifiers and what we're seeing right now is that with our latest technology we're able to completely replace all of the traditionally used emulsifiers in in these bed in these baked products excuse me and so from a performance metrics we're looking again at the The crumbs, softness we're looking at in that initial monoglyceride, right, we're looking at the cell structure, we're looking at the low height, we're looking at the side walls, we're looking at everything that a baker and any other commercial, operations manager would look at in terms of what is this finished product look like and is this sellable and are we performing up to that.
Awesome.
OK, so Gilly, let's go to you for a couple of questions here.
Let's start by discussing a few other issues you see with enzymes and baking in addition to the overdosing that, I know was, was brought up in the presentation so we'll start with that and, and then we'll move on.
Yeah, great question, and I think you know I can give you some some.
Ideas about, you know, or views as far as what we've seen in the lab, but also out in the field as , we see overdosing and, and, it is a common thing that does happen out there in the field and so it really depends upon, what enzymes you're talking about.
So like in the strength of the enzymes with light pass.
Typically what we'll see is, is, the, when you see an overdosing, you get through the mix, everything looks good, and, and you go into, through the processing, everything still looks good.
Go through the proof box, it's still looking great.
You're getting a good volume in the proof, and you make it through the transfer points and go through the, to the oven and all of a sudden get this wonderful oven spring.
And about 2/3 of the way through you'll see the the loaves collapsing and you go oh my gosh, what's happening here?
So it ends up looking more like a very rough looking brick, you know, by the time it comes out of the oven so.
That is typical for lipase overdose.
We see it every once in a while in production.
The other thing, you know, another enzyme that typically gets overdosed, and this is because, you know, you're utilizing a strengthener blend from one company, you're using a softening blend from another company, and you don't really typically know what's going, what's going into those blends.
But when you start combining all these different blends, some of them have silentases in there, and it's very easy to start overdosing synase.
You'll see it at the bowl in the mixer.
All of a sudden, you know, it's breaking down inside the bowl and you get this very, very slack, sticky dough, and it's sometimes even worse than that.
But that typically is the sign of, of, xylonase overdose, and, if you get into like overdosing oxidases, then you end up with a very, very stiff and dry dough, and that's typical of an oxidase, overdose is, what you'll see in that, and you'll see a lot of, you know, rough and plucky looking dose.
And then in the finished product, if you have an overdose of of amylases you'll start seeing collapse over time and you'll see the sidefalls caving in sometimes.
So, and, and the crumb breaking down, way too much.
So, it really depends upon the enzyme itself and, what, what each one of those is doing to, the product in an overdosing situation.
OK great so let's keep with you Gilly here and talk to us a little bit more about.
Resilient.
So if the bakery product has a higher resilience, how does that correlate with the level of enzymes?
Was the enzymes too much?
What enzyme could slightly reduce the resilience and keep the same freshness and shelf life?
Another good question.
Typically bakers are, are looking for resilience.
Because when they're trying to ship products, they'll they'll try to double stack their their product in, in certain situations and resilience may not be a a a a benefit.
So, it could be, with resilience, it could be the type of amylase, softening blend that you're using.
Some amylases provide extra resilience and some of them break down resilience.
It really depends upon which ones you're talking about, for, for, the shelf life piece.
They also, like I said, not only do they provide softness, but some of them do provide extra resilience.
The, light phases, it really depends again on which lipase you're talking about because some light phases.
Enhance resilience and others will help break that down.
So you just really need to understand.
What blend works for you, for the resilience piece, you know, you may have to back off a little bit on, on the strengthening blend a little bit, you know, you may suffer a little bit on, on volume, but you may get your resilience you're looking for, again with the amylases, you know, maybe not using the correct amylase, softening blend, for the product that you're trying to develop.
So I would, I would look around and.
OK, thanks, Gilly.
Let's move on to, the next question here.
So Ashley, maybe you could talk to us a little bit about shelf life.
So what shelf life is possible with Innovera 3001 and we'll be talking about just traditional, pan bread at this point.
Really, the Innovera 3001 was developed for a monoglyceride.
Like I said, a monoglyceride and datum replacers, so it's to match that functionality really is for the initial shelf life.
So up to we say day 4 to match a monoglyceride for extended shelf life, that really depends on your softener.
Yeah, great point, Ashley, and that just opens up exactly that just opens up also the discussion as Gilly alluded to where you're compounding the technology between your crumb softener for an extended period of time in conjunction with your strengthener and so from that aspect it's good to understand what's in your full formulation and system that you have.
And taking into consideration the potential of overdoses when you don't know what you're mixing and matching in that sense.
So from at least an extended shelf life this as Ashley alluded to is, is mostly for that monoglyceride, so the initial softness, the sliceability, etc.
That's what the Innvera 3001 is really focused on in terms of the shelf life.
The rest of your shelf life needs to come from your.
You know, antimicrobial solutions as as your, crumb softening solution.
Great.
OK.
The next topic, let's, we have a couple of questions around fat.
So is the enzyme tolerant to fat?
What types of fat are the limiting or are limiting factors?
And how does the Novera perform in a high-fat pastry, for example.
So actually, why don't you, you, start, start with that topic for me.
Sure we have tested Innovera in a poncho formula which has not only a high butter fat.
Or margarine fat depending on the formula, but quite a bit of egg and based on some internal sensory panels, we didn't notice any off notes, which would be the concern with any type of lipase, any high fat formula.
For the specific high fat pastry, I'm not quite sure what, application this would be if it's something that is typically we would use with enzymes, but we have tested in a butter bread as , so.
Butter, you have those 14 chain fatty acids that would cause, you know, off notes with lipases and again, internal sensory, we did not pick up any off, off notes or off flavors.
I'll add on here, it depends also on how you are proofing or retarding the dough.
So if, if you are working with a font type of dough, you know that, you've got.
Doing the roll-ins and you're, you're cheating out that dough, but it also goes through a retard stage for about, you know, anywhere from 15 to 24 hours.
During that time, those enzymes are going to be working on that fat and you're, it's going to start, breaking down those lipids within that added fat and you end up with a very, very skunky dough.
So it really depends upon, what the length of the proof time is going to be, you know, typically if a product is being approved for, for an hour, not a problem, but once you start going up in the amount of proof time, into like a retard type of, of, proofing method.
That could be really problematic, so.
It, it really depends upon what your process looks like and whether or not any of the lipases are going to work for you because it won't be just being a bear or any of the other lightpases for long, long proof times could be very problematic for you, causing oxidation of that, that lipid as as breaking down into, you know.
Some, some, , taste or, you know, flavor molecules that, that burn rancid really, really fast.
OK thanks guys for.
Jumping in on those questions.
There's a specific question here.
Let's, let's talk about, OK, so, about the addition of, so compared to another one of our strengthening enzyme solutions.
Talk to us about the, the parts per million in addition, does it, you know, top out at a certain amount, the way, you know, maybe that other solutions have in the past, maybe a little bit of a comment around that usage rate of the new Innvera 3001.
Yeah, so from the previous slide that showed how Innovera is so special, if you can recall the phospholipid content and then the function of the enzyme, how it becomes active and plateaus out.
Rather than a drop in activity, it's much more tolerant to going higher than the 2500, however, you, you don't wanna add more enzyme than you need for your process, but it is absolutely more tolerant than than the other enzyme blends.
OK.
A few questions around some different types of formulations again, regarding Innovera 3001.
So, let's talk a little bit about, , gluten, gluten-free, reduced gluten, egg-free, those sorts of, different variations around, Formulations and, and how innvera might be able to address those kind of specific needs.
We really haven't done much as far as like gluten-free with, Innvera, so.
You know, Those Typically, you know, the what you're trying to do is create the strengthening fire in situ, and Have , Yeah Strengthening emulsifier really works on tightening up those gluten bonds a little bit better, creating better filming, characteristics of what gluten does.
Probably not gonna be something that would be beneficial for gluten-free, but I, like I said, we haven't tested in gluten-free at this point, and something that we will be looking into, but.
Ashley, do you have anything that you wanna add on to that?
No.
Yeah, and I think as a, as kind of an add-on to that, we're excited because the Novera is new for us, and we prioritize the segments, here in the US around, you know, starting with the sandwich bread and all kinds of varieties there.
And, and as we continue to get experience and, and do more testing, we will expand the, applications and formulations that , we get experience with, with this product.
So, yeah, good, good comments.
More to come.
We're, you know, kind of starting with the, the bread segment, more traditional and, and wheat, multi-grain, white, etc.
And, and we'll continue to get experience, and help you, you know, with your applications, different application areas, and even different formulations, specifically, to this, to this product and how they interact.
So, thank you all for.
We, we are, we are looking at it, in English muffins, right now and then, also in, in bagels as.
So, as we, learn more we'll be passing that information on to, yeah, I think, what about frozen dough, Gilly?
What do you, know, or, or.
You haven't done anyth anything like that.
We haven't done anything in frozen dough yet.
That's actually one of the next application areas.
Yep, got it, OK, so we're gonna jump.
To a couple of questions around the shelf life side again.
So Josh, maybe talk to us about what, solutions are available for that kind of side of the, of the formulation and the needs and, and challenges, for bakery products and various applications, given that, you know, the clean label trend really affects the entire formulation and, and not just the.
The strengthening side.
So, a couple, maybe a couple of comments around softening systems and enzymes.
Absolutely happy to.
Address those and great questions as it is definitely top of mind, especially as we're looking to have distribution models go out further and just other benefits captured by reducing your production locations from the standpoint of using enzymes to increase the shelf life or to.
Keep that crumb softness and the moistness perception, especially in cakes or other types of sweet goods.
We absolutely have solutions like that.
It's typically gonna be based upon our G4 proprietary technology.
Again, it's a crumb softener, as Vince talked about.
It's a type of an amylase that goes and actually produces malto tetros, and so from that standpoint it completely changes the way that the starch was in the, in the flour and in the dough to prevent that retrogradation from happening.
If you're looking for an application in something like again bread buns rolls, those types of applications we sure have solutions like that as , combining our you know G+ technology in those areas as as the tried and true, multigenic alpha amylase, and other types of softeners that we have so we have the solutions to get you to the shelf life that you and your consumers would like to, like to get to.
And then I also wanted to quickly address the idea of, I saw the question that came in, about what, what is actually in the Innvera 3001.
Again this is primarily focused around a lightbase technology and so this is a brand new light base that we have designed, developed, and commercialized, and what this lightbase is, doing like Ashley, explained and I explained during the, the presentation is it's, it's modifying the lipids that are inherent in that, in that flour.
And what it's doing is it's preventing retrogradation or excuse me, not retrogradation, but the breakdown of the emulsifier that it builds up so from a not it's not able to be overdosed in that sense.
What happens is it builds up that in situ emulsifier.
And it does not break it back down so you get all the benefits out of utilizing this technology without any of the drawbacks and as we talked about throughout this presentation, the idea is to get to your cleaner label or your more consumer friendly label without having to do the compromises by adding extra crutch types of solutions whether it's.
Excessive amount of vital wheat gluten or extra oxidizers in there to try to give you the kick or any of the other, multi-enzyme cocktails that you're trying to try to just limp along your production to get to a good place.
Thanks, Josh, for clearing that up.
Vince, I'm gonna jump to you for a second and.
If you could do a little bit of kind of clarification again around, so, you know, jumping to the thought of, of enzymes as processing aids here in the United States and.
Talk to us a little bit about how that applies to other countries.
Of course, here in the USA we're close to Canada and have a lot of companies that do business in, in both countries.
So, talk to us about processing aids in the Canadian perspective.
Super.
Thank you, Janelle.
Yeah, that's a, that's a great question.
In most countries around the world, the processing aid definitions are, are quite similar to the one in the US that I showed.
And it really hinges upon whether or not, the, processing A, the enzyme might has, is, is active in the, , in the final food and is therefore imparting, , a continued functionality, right, while it's in the final food.
There's one jurisdiction that where the processing the definition is more strict, more narrow, and that is indeed Canada.
So in Canada, there's two additional requirements.
There has to be some type of, removal step.
It doesn't have to be completely removed, but at least some attempt needs to be made to remove it.
And also.
The enzyme cannot impart, , new characteristics, right, to a final food.
And that basically removes, most baking enzymes or, or dough strengthening enzymes, from the scope of processing aids in Canada.
So in Canada, most baking enzymes are considered to be, food additives, and, therefore, they, not only need to appear on the label, but, they also can, trigger the requirement, of a formal, approval, by Health Canada.
Thanks Vince.
Now, when it, when it comes to clean label approaches though, just one more comment here, it is still in Canada, , a lot better to have, an enzyme, like a lipase or an allase listed right, rather than, a chemical additive.
Got you.
OK, back to you actually for a couple of different, questions back product specific.
So, back to Innovera itself, talk to us about the, patent protections or patent protection around that product, and then.
Also, maybe start with this one.
You know, we've talked a decent amount, about like datum and, and monoglycerides, but is there any kind of difference when it comes to SSL and, and Overa, Versus a datum, so maybe start with that, question for us.
And If you're talking Ashley I think you might be on mute.
Yes, I am so sorry.
So in a vera.
Is patented and it is a proprietary blend of Ingredients, so yes, we cannot disclose its components.
Yeah, OK, good.
So that's, yeah, so then talk about SSL.
Is there any, anything, particularly different or special about Innovera and SSL?
We've kind of mentioned more about datum and, and monoglycerides, but we, we also have that included as.
Yeah, so SSL has been pretty much phased out for I would say the majority of our customers and the main benchmarks really for us have been the Daman monoglyceride replacer.
So I hope that can answer that we tend to be of the mindset that the combination of datum and monoglyceride outperforms an SSL.
Then mhm.
Yeah, I think there's a question around that.
No, sorry, sorry to interrupt around the gluten reduction, right, so you did spend aside, you spend a few minutes on.
On the fact that, you know, we've learned that the added gluten can be reduced as a way, you know, because of the consistency of, and robustness of Innovera.
So, any other sort of thoughts around, around that would be, would be good.
Yeah, with gluten reduction, that's actually been a pretty big focus for us.
It's just because the cost of gluten has gone up and we have done several lab tests where we were able to reduce, as I mentioned that 2% of gluten, but we're actually doing field trials where we're able to reduce quite a bit more.
So it's something we're continuing to gather some data and Get really good results.
Yeah, exactly.
So again with some of the other comments we've made, we'll continue to learn and, and get experience, and happy to work with customers, one on one, of course, to understand the specific needs and formulations and, and, and, and, and learn how it works for you specifically.
So, really looking forward to that.
I think at this point, we are getting close to the top of the hour and I wanted to just take a couple of minutes and wrap up our webinar and our session.
Thanks to those of you who stuck around, to the end and.
Listen to the discussion by our experts, of course, and, and answering some clarifying questions.
So thank you again for your time.
A couple of notes.
If you look to the handout, window of the presentation, webinar here today, you'll, you can find, the presentation itself, available for download and a handout as.
You will be receiving an email after this, mm, with a link to be able to view this on demand, so in the next few days, probably early next week, you should be finding an email, a, , an email to, to be able to view it on demand.
So please feel free to share that with any colleagues who weren't able to join today or if there's any questions you have, reach out to us.
Our contact information, is available to you.
In the presentation and, and, and we are happy to continue to have discussions, whether it's around an avera around enzymes in general, bakery formulations, etc.
So, if there were, we had lots of great questions.
So thank you to those who did submit questions, we will, we, we have They couldn't get to all of them.
So, we will be following up on those questions that were answered or addressed during the live Q&A.
So thank you so much to, my team, my colleagues.
Thank you for those of you, joining us today.
Really appreciate it and hope you have a great rest of your day and evening.
So thanks again.
