Bakers Journal

Enzyme solutions = better shelf life, texture

July 12, 2023
By Jane Dummer, RD, for Food in Canada

Enzymes minimize food waste by improving a product’s shelf life. Photo: © bukhta79, GSDesign / Adobe Stock

Enzyme technology is a must-have solution in baking today, providing a consumer-friendly label solution while increasing shelf life, reducing waste, and decreasing costs, writes Jane Dummer, RD, in Food in Canada. Working with ingredient suppliers, bakeries have access to enzyme solutions to create longer-lasting products that are less likely to be discarded due to staling and spoilage. | READ MORE

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