Enzymes

An increasing number of consumers take the time to read product labels. Pic: GettyImages/VLG

Guest article

The power of enzymes to decrease bakery waste

By Gill Hyslop

During these uncertain times, enhancing shelf life has become more critical than ever to keep precious food resources from going to waste, writes Liz Lalor, assistant marketing manager for Enzymes & Brewing Ingredients at Kerry.

DuPont's POWERBake series improves the volume and softness of European-style white breads, while meeting demand for cleaner labels. Pic: GettyImages/bonchan

What ‘clean’ means and how bakers can rise to the challenge

By Gill Hyslop

From shorter ingredients lists that consumers recognise, to products free of nasties, to foods that are planet-friendly, exactly what ‘clean label’ is can be confusing and challenging. Maria Brandt, food enzymes regional industry leader, Europe, DuPont...

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