DSM has introduced the latest additions to its BakeZyme portfolio, BakeZyme Fresh XL and BakeZyme Master.

Developed to address freshness challenges faced by bakers worldwide, these new maltogenic amylase solutions - which will be showcased at this year’s Fi Europe – are said to enable the production of high-quality baked goods, such as on-the-go sandwiches and tortilla wraps, with improved, longer-lasting softness and sensory properties.

DSM says the ingredients allow producers to meet consumer demand for convenient food that stays fresh for longer, without compromising on quality or taste. By extending the shelf life of baked goods, these solutions support industry players in actively reducing food waste.

Following extensive trials in a range of bread and flour types, BakeZyme Fresh XL has been designed to increase moistness and resilience in bread, keeping products soft and fresh for longer. Meanwhile, Bakezyme Master is described as a premium amylase that has a similar level of performance to BakeZyme Fresh XL but also improves the resilience and foldability of baked goods. This solution enhances the sensory profile of bread and delays staling, even when refrigerated. In addition, Bakezyme Master improves the foldability of tortilla wraps, preventing cracking at folding points. This enables producers to achieve a stronger product appeal for consumers and improve process efficiency for manufacturers.

“Consumers are increasingly embracing convenient food and bread is no exception”, said Kjeld van de Hoef, Business Director for Baking at DSM. “At DSM, we understand that delivering on all consumer needs - from improved texture to longer lasting freshness - can be a challenge for bakers. This is why we have developed our new maltogenic amylase solutions, BakeZyme Fresh XL and BakeZyme Master. We are proud to partner with our customers to help them implement these new freshness solutions effectively to drive innovation and reduce food waste.”

By introducing BakeZyme Fresh XL and BakeZyme Master to their production processes, manufacturers can, according to DSM, effectively extend the shelf life of baked goods, preventing food spoilage and thereby reducing food waste. Food waste, the company notes, has become a prominent issue worldwide. For example, 20 million slices of bread are thrown away every year in the UK, making it one of the top ten most wasted solid food items1. In the Netherlands bread accounts for the greatest share of solid food waste, with Dutch households wasting 9kg of bread per year or 732kg of bread during a person’s lifetime2,3.

These new freshness solutions are said to have been tested extensively, with results demonstrating a strong performance in the market.