“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,” said IFF's Regional Enzymes Business Lead, Joshua Zars
IFF has announced the launch of Enovera 3001, an enzyme-only solution, as an addition to the company’s portfolio of ingredients for the bakery industry. Enovera 3001 is an enzyme-only dough strengthener available to bakery manufacturers interested in label-friendly formulations. It allows industrial bakers to formulate without compromising dough strength, texture or taste, the company claims.
Bakers can struggle to balance executing clean label strategies in bread and buns with the need to ensure quality in finished products. Challenges IFF identified include upholding dough strength and tolerance during production, maintaining consistency across varying conditions, reducing waste, and preserving finished product quality, volume and crumb structure.
Enovera 3001 is a robust processing aid designed to meet these needs without compromise. Based on internal application trials, Enovera 3001 performs 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,” said Joshua Zars, Regional Enzymes Business Lead, IFF. “It is the only product on the market that delivers every time in a formula without DATEM, SSL, monoglycerides, or crutch additions.”