IFF has introduced POWERFRESH® ACE 2000, a next-generation enzyme solution designed to help industrial bakeries extend bread freshness while improving softness, resilience, and cohesiveness.
The launch aims to meet growing consumer demand for longer-lasting bread and help bakeries improve efficiency.
Developed by IFF’s biosciences experts, the solution is tailored for both white and whole-wheat bread.
Trials show it consistently delivers superior resilience and structure while maintaining visual appeal.
Even at lower dosage levels compared to other market options, the enzyme ensures loaves remain soft, easy to butter, and appealing several days after purchase.
Consumer expectations are driving this innovation. According to IFF, 60% of U.S. shoppers would buy bread marketed as “fresher for longer,” and over half expect at least four days of freshness.
POWERFRESH® ACE 2000 addresses these needs by keeping bread soft and resilient for up to 34 days, reducing waste and simplifying inventory management.
As part of IFF’s established POWERFRESH® portfolio, this enzyme strengthens bakeries’ ability to deliver consistent quality and sustainability.
By extending distribution reach, reducing product returns, and minimizing waste, bakeries can enhance brand reputation and consumer loyalty while achieving greater efficiency.
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Photo by: iff.com