International Flavors & Fragrances (IFF) is targeting label-friendly baking demands with the launch of its new dough strengthener EnoveraTM 3001 in the North American market. The “enzyme-only” ingredient allows industrial bakers to formulate without compromising dough strength, texture or taste. 

Resulting from two years of R&D, this latest enzyme solution is a product from the Danisco range of ingredients that recently became part of IFF through its merger with DuPont.

“At IFF, enzyme innovation is constant and one of our core competencies. Our scientists discover new enzymes that meet the market needs, conduct research to apply the enzymes across applications and markets, Janelle Crawford, IFF marketing lead, North America, tells FoodIngredientsFirst.

“We also protein engineer our enzymes, when needed, to improve or adapt them to industrial conditions or relevant consumer product formulations and produce them at an industrial scale.”

Clean label breads and buns
Historically, there have been challenges in executing clean label strategies in bread and buns, while also aiming to meet quality benchmarks in finished products.

These challenges include upholding dough strength and tolerance during production; maintaining consistency across varying conditions; preserving finished product quality, volume and crumb structure; and reducing waste.

based on internal application trials, EnoveraTM 3001 was found to perform “equivalently or better” than traditional chemical emulsifiers and with a reduced dependence on aids to compensate for inconsistencies.

“Not every brand owner has label-friendly formulations on their radar, but for those who do, Enovera 3001 is the solution they need to succeed,” says Joshua Zars, regional enzymes business lead, IFF.

“It is the only product on the market that delivers every time in a formula without DATEM, sodium stearoyl lactylate, monoglycerides or crutch additions.”

Expanding your bakery toolkit
IFF offers extensive formulation knowledge in the development and manufacturing of enzymes, emulsifiers and other ingredients, as well as their interaction in all kinds of baked goods.

The new Enovera 3001 ingredient is touted as synergistic with IFF’s food protection solutions, such as NATAMAX B Plus antimicrobial and MicroGARD fermentates. 

NATAMAX B Plus is based on natamycin, which is a versatile, naturally-occurring antimicrobial that has been proven to reduce yeast and mold growth in many different types of food. 

MicroGARD, on the other hand, is a replacement for synthetic and chemical preservatives produced from familiar food ingredients like sugar, milk or wheat flour and fermentation nutrients.

IFF also offers emulsifiers such as GRINSTED NG 100, a powdered monoglyceride for additional crumb softness, or SOLEC Lecithin stable fluid blends of phospholipids combined with other lipids like soybean, sunflower or rapeseed oil.

In addition, IFF’s toolkit of bakery ingredients comprises hydrocolloids for texture, mouthfeel and shelf life; antioxidants for freshness; as well as fibers and proteins.

Big moves in sweet bakery
IFF’s latest North American ingredient launch comes at the heels of the company’s unveiling of a new range of bakery enzymes for the Chinese market, which is seeing a boom in sweet baked goods.

Powerfresh and Powersoft enzymes are anti-staling solutions marketed toward Chinese industrial bakeries. These were developed to deliver the desired taste, texture and shelf-keeping characteristics in cakes, sweet rolls and buns while maintaining the desired shape and volume. 

In December, IFF launched other enzymatic solutions for sweet baked goods – Powerfresh Special and Powersoft Cake 8010 – in Japan. 

This line of Danisco enzymes offers improver houses and industrial bakeries an outstanding anti-staling solution that provides a unique texture, premium softness and a longer-lasting freshness to cakes, breads, sweet rolls and buns while maintaining their shape, the company details.