IFF announced the launch of POWERFRESH® ACE 2000 to the U.S. market, a next-generation fresh-keeping enzyme solution for industrial bakeries. This solution is designed to deliver bread with improved softness, resilience, and cohesiveness throughout its shelf life.
The enzyme solution addresses rising ingredient prices and consumer demand for longer-lasting freshness, improving softness and resilience for up to 34 days while reducing waste and inventory complexity. Trials demonstrated superior resilience and maintained structure and visual appeal in white and whole-wheat bread applications.
POWERFRESH® ACE 2000 allows industrial bakeries to extend distribution and better manage shelf-life targets, contributing to operational gains and sustainability goals by minimizing returns and optimizing resources. This launch reinforces IFF's commitment to innovation in food biosciences.
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