Exploiting expected growth opportunities in the Middle East and Africa, AB Enzymes reports it has initiated a tie-up with one of the main distributors in the region – Orkila - to aid its penetration into the bakery, beverage and food specialities markets.
AB Enzymes is launching what it calls the “next generation” bakery shelf-life extending enzyme, which is coming to market just days after the expiration of a patent that has so far dominated the market.
AB Enzymes has adapted the focus of its baking enzymes range to focus on how they provide solutions to the rising raw material costs that dog the baking industry.
The incorporation of the baking ingredient xylanase which improves
the quality of bread but is frequently inhibited by wheat could now
become easier for bakers following research into the problem.
AB Enzymes will launch a new product to replace potassium bromate
in time to cash in on an increased Asian demand for substitutes,
after the substance was banned in China early this month.
A number of new ingredients targeting the bakery and beverage
markets in particular have been launched this month, helping bakers
improve volumes, reduce costs and lift product safety or improving
both the look and mouthfeel of juice...
As German enzyme company AB Enzymes celebrates the 30th birthday of
its baking enzyme line xylanase, the company has marked the moment
with the launch of two new products in the Veron family.