{"id":48488,"date":"2026-06-04T09:48:43","date_gmt":"2026-06-04T13:48:43","guid":{"rendered":"https:\/\/www.iff.com\/?p=48488"},"modified":"2026-06-04T10:14:07","modified_gmt":"2026-06-04T14:14:07","slug":"enzymes-changing-the-future-of-baking","status":"publish","type":"post","link":"https:\/\/www.iff.com\/es\/media\/stories\/enzymes-changing-the-future-of-baking\/","title":{"rendered":"Label\u2011Friendly\u00a0by Design:\u00a0How Enzymes Are Changing the Future of Baking\u00a0"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymes-changing-the-future-of-baking\/#Modern_bakery_production_made_resilient_efficient_and_sustainable\" >Modern bakery production made resilient,&nbsp;efficient&nbsp;and sustainable&nbsp;&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymes-changing-the-future-of-baking\/#The_drivers_behind_clean-label_reformulation\" >The drivers behind clean-label reformulation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymes-changing-the-future-of-baking\/#From_additives_to_process-driven_functionality\" >From additives to process-driven functionality<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymes-changing-the-future-of-baking\/#Maintaining_performance_at_industrial_scale\" >Maintaining&nbsp;performance at industrial scale<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymes-changing-the-future-of-baking\/#Baking_Enzymes_Enabling_resilience_and_efficiency\" >Baking Enzymes:&nbsp;Enabling resilience and efficiency<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymes-changing-the-future-of-baking\/#Sustainability_and_affordability_in_focus\" >Sustainability and affordability in focus<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/enzymes-changing-the-future-of-baking\/#A_strategic_shift_in_bakery_formulation\" >A strategic shift in bakery formulation<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\" id=\"h-modern-bakery-production-made-resilient-nbsp-efficient-nbsp-and-sustainable-nbsp-nbsp\"><span class=\"ez-toc-section\" id=\"Modern_bakery_production_made_resilient_efficient_and_sustainable\"><\/span>Modern bakery production made resilient,&nbsp;efficient&nbsp;and sustainable&nbsp;&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Few areas of the food industry have experienced as much scrutiny in recent years as the ingredient list. What was once the domain of technical formulation has become a focal point for consumer&nbsp;perception, brand&nbsp;trust&nbsp;and regulatory attention. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nowhere is this more&nbsp;evident&nbsp;than in <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/bakery\/\" type=\"page\" id=\"6728\" target=\"_blank\" rel=\"noreferrer noopener\">bakery<\/a>, where the presence of additives and E-numbers is increasingly shaping purchasing decisions.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Photo-2025-originale-1024x1024.jpg\" alt=\"\" class=\"wp-image-48725\" style=\"width:247px;height:auto\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Photo-2025-originale-1024x1024.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Photo-2025-originale-300x300.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Photo-2025-originale-150x150.jpg 150w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Photo-2025-originale-768x768.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Photo-2025-originale-70x70.jpg 70w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Photo-2025-originale-200x200.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Photo-2025-originale.jpg 1080w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><strong>Aur\u00e9lie Gammelin<br><\/strong>Global Product Manager for IFF bakery enzymes. <\/figcaption><\/figure>\n<\/div>\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-8f761849 wp-block-group-is-layout-flex\">\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">The shift has been both rapid and profound. As Aur\u00e9lie Gammelin, Global Product Manager for <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/baking-enzymes\/\" type=\"page\" id=\"9057\">Baking Enzymes<\/a> at IFF,&nbsp;notes,&nbsp;<em>\u201cIngredient lists are no longer viewed purely through a technical lens; they are increasingly part of how products are assessed by consumers, retailers and brand owners\u201d.&nbsp;<\/em><\/p>\n<\/blockquote>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-8f761849 wp-block-group-is-layout-flex\">\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For manufacturers, this creates a delicate balancing act. On the one hand, there is a clear imperative to simplify formulations and move toward more label-friendly*&nbsp;solutions. On the other, the performance requirements of industrial bakery&nbsp;\u2013&nbsp;consistency, volume,&nbsp;softness&nbsp;and shelf life&nbsp;\u2013&nbsp;remain non-negotiable. Bridging this gap has become one of the sector\u2019s defining challenges.<\/p>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-the-drivers-behind-clean-label-reformulation\"><span class=\"ez-toc-section\" id=\"The_drivers_behind_clean-label_reformulation\"><\/span><strong><strong>The drivers behind clean-label reformulation<\/strong><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Optimization-of-flour-quality-1024x683.jpg\" alt=\"\" class=\"wp-image-48491\" style=\"aspect-ratio:1.4993350383631714;width:447px;height:auto\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Optimization-of-flour-quality-1024x683.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Optimization-of-flour-quality-300x200.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Optimization-of-flour-quality-768x512.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Optimization-of-flour-quality-400x267.jpg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Optimization-of-flour-quality-200x133.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Optimization-of-flour-quality.jpg 1620w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">A convergence of factors is driving the demand for cleaner labels. Consumer awareness has increased significantly, with shoppers paying&nbsp;closer attention to ingredient lists. They favor products that feel simpler and more natural. Retailers and brand owners are&nbsp;reinforcing this trend, often setting their own standards that go beyond regulatory requirements.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At the same time, regulation is playing a role. In markets such as the United States, where&nbsp;dietary&nbsp;guidelines&nbsp;are encouraging reformulation toward less processed foods. At the same time, broader trends around health and wellbeing, sustainability and transparency are reshaping expectations.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">As Gammelin notes, this momentum has returned strongly in recent years. <em>\u201cWe&nbsp;see bakeries reformulating very proactively, moving away from&nbsp;E-numbers. The ingredient list itself has&nbsp;become a critical element in how consumers assess products.\u201d&nbsp;&nbsp;<\/em><\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">However, reformulation is not simply a matter of removing ingredients. Traditional emulsifiers, for example, are widely used because they deliver reliable performance across a range of critical attributes, from <a href=\"https:\/\/www.iff.com\/es\/media\/stories\/boosting-dough-strength-in-industrial-baking-enzyme-solutions-that-raise-the-game\/\" type=\"post\" id=\"22889\" target=\"_blank\" rel=\"noreferrer noopener\">dough strength<\/a> to crumb structure and softness. Removing them introduces risk, particularly in large-scale production environments where variability must be tightly controlled.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-from-additives-to-process-driven-functionality\"><span class=\"ez-toc-section\" id=\"From_additives_to_process-driven_functionality\"><\/span><strong><strong>From additives to process-driven functionality<\/strong><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This is where <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/\" type=\"page\" id=\"6599\" target=\"_blank\" rel=\"noreferrer noopener\">enzyme<\/a> technology is reshaping the landscape. Unlike emulsifiers, which are added directly to the formulation to stabilize interactions within the dough, enzymes&nbsp;operate&nbsp;by modifying the underlying components of the system during processing.&nbsp;<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Gammelin explains the distinction clearly:<em>\u201cthe emulsifier is added on top of the formulation. With the enzyme&nbsp;it\u2019s&nbsp;a little bit different;&nbsp;they&nbsp;are added during production to&nbsp;catalyse&nbsp;reactions&nbsp;in situ, thus modifying components to the flour.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-8f761849 wp-block-group-is-layout-flex\">\n<div class=\"wp-block-media-text is-stacked-on-mobile\" style=\"grid-template-columns:33% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"853\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/GettyImages-1126687472-1024x853.jpg\" alt=\"\" class=\"wp-image-48492 size-full\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/GettyImages-1126687472-1024x853.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/GettyImages-1126687472-300x250.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/GettyImages-1126687472-768x640.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/GettyImages-1126687472-360x300.jpg 360w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/GettyImages-1126687472-200x167.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/GettyImages-1126687472.jpg 1297w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"wp-block-paragraph\">In essence, enzyme&nbsp;enable the dough to generate its own functionality, rather than relying on added ingredients.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This process-driven approach allows manufacturers to achieve many of the same outcomes&nbsp;\u2013&nbsp;strength, stability,&nbsp;volume&nbsp;and softness&nbsp;\u2013&nbsp;while reducing or&nbsp;eliminating&nbsp;the need for traditional additives.&nbsp;<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.iff.com\/es\/experts\/simon-bird\/\" type=\"team\" id=\"50008\" target=\"_blank\" rel=\"noreferrer noopener\">Simon Bird<\/a>, VP Food &amp; Beverage Biosciences at IFF,&nbsp;highlights this broader shift: <em>\u201c<a href=\"https:\/\/www.iff.com\/es\/science\/bioscience\/\" type=\"page\" id=\"24890\" target=\"_blank\" rel=\"noreferrer noopener\">Bioscience<\/a> innovation is really focusing on the process as a whole;&nbsp;making sure that we are getting a process that is tolerant and adaptable.\u201d&nbsp;<\/em><\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-maintaining-nbsp-performance-at-industrial-scale\"><span class=\"ez-toc-section\" id=\"Maintaining_performance_at_industrial_scale\"><\/span><strong><strong>Maintaining&nbsp;performance at industrial scale<\/strong><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"684\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/shutterstock_2104345265-1024x684.jpg\" alt=\"\" class=\"wp-image-48493\" style=\"aspect-ratio:1.497146065312997;width:346px;height:auto\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/shutterstock_2104345265-1024x684.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/shutterstock_2104345265-300x200.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/shutterstock_2104345265-768x513.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/shutterstock_2104345265-400x267.jpg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/shutterstock_2104345265-200x133.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/shutterstock_2104345265.jpg 1618w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">To succeed, enzyme-based solutions must match or exceed the performance of emulsifiers under real-world conditions. This is particularly challenging in industrial <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/bakery\/\" type=\"page\" id=\"6728\" target=\"_blank\" rel=\"noreferrer noopener\">bakery<\/a>&nbsp;environments, where high-speed production lines and variable inputs create significant stress on dough systems.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Today, advances in enzyme science have made this possible, and designers design solutions as synergistic systems, combining multiple enzymatic functions to deliver comprehensive performance. These systems strengthen the dough matrix, improve gas&nbsp;retention&nbsp;and support consistent crumb structure, enabling bakers to&nbsp;maintain&nbsp;quality across a wide range of conditions.&nbsp;<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><em>Gammelin acknowledges that confidence has been a barrier in the past. \u201cIt\u2019s about building the trust that <\/em>enzymes <em>can actually match the performance of traditional emulsifiers,\u201d she says. \u201cBut science has progressed,&nbsp;and&nbsp;we have solutions today that we didn\u2019t have five or ten years ago.\u201d&nbsp;<\/em><\/p>\n<\/blockquote>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-8f761849 wp-block-group-is-layout-flex\">\n<p class=\"wp-block-paragraph\">In many applications, enzymes can now fully replace emulsifiers. In others, a hybrid approach reduces emulsifier levels and introduces targeted enzymes. This provides a pragmatic pathway toward&nbsp;more friendly&nbsp;labels. The flexibility of enzyme systems allows manufacturers to transition at their own pace, adapting to specific product and process requirements.&nbsp;<\/p>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-baking-enzymes-nbsp-enabling-resilience-and-efficiency\"><span class=\"ez-toc-section\" id=\"Baking_Enzymes_Enabling_resilience_and_efficiency\"><\/span><strong><strong>Baking Enzymes:&nbsp;Enabling resilience and efficiency<\/strong> <\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Beyond label simplification, enzyme solutions offer broader operational benefits. One of their key strengths is their ability to improve tolerance to variability, whether in raw materials or processing conditions.&nbsp;In practice, this means that dough systems become more robust, capable of&nbsp;maintaining&nbsp;performance even when flour quality changes or production is disrupted.&nbsp;To give an example,&nbsp;Gammelin&nbsp;points to&nbsp;the experiences of where&nbsp;enzyme-enabled formulations have continued to perform under challenging conditions, avoiding the need to discard batches that would otherwise fail.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Bird connects this to the broader value proposition of <a href=\"https:\/\/www.iff.com\/es\/science\/bioscience\/\" type=\"page\" id=\"24890\" target=\"_blank\" rel=\"noreferrer noopener\">Bioscience<\/a>. <em>\u201cBecause you get that more resilient dough structure, it means you get less rejects, you get less waste, which is massively important, both from a cost position, but also from a sustainability position.\u201d&nbsp;<\/em><\/p>\n<\/blockquote>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Simon-Bird-2_squared-1024x1024.jpg\" alt=\"\" class=\"wp-image-48466\" style=\"width:256px;height:auto\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Simon-Bird-2_squared-1024x1024.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Simon-Bird-2_squared-300x300.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Simon-Bird-2_squared-150x150.jpg 150w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Simon-Bird-2_squared-768x768.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Simon-Bird-2_squared-70x70.jpg 70w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Simon-Bird-2_squared-200x200.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/Simon-Bird-2_squared.jpg 1080w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><strong><a href=\"https:\/\/www.iff.com\/es\/experts\/simon-bird\/\" type=\"team\" id=\"50008\" target=\"_blank\" rel=\"noreferrer noopener\">Simon Bird<\/a> <\/strong> <br>Vice President Food &amp; Beverages Biosciences IFF<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This resilience translates directly into reduced waste, during&nbsp;production. By extending freshness and&nbsp;maintaining&nbsp;product quality over time, enzymes also help reduce returns and spoilage. Contributing to more efficient and sustainable operations.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"has-white-color has-text-color has-link-color wp-elements-1 wp-block-paragraph\">a<\/p>\n\n\n\n<p class=\"has-white-color has-text-color has-link-color wp-elements-2 wp-block-paragraph\"> b<\/p>\n\n\n\n<p class=\"has-white-color has-text-color has-link-color wp-elements-3 wp-block-paragraph\">c<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-sustainability-and-affordability-in-focus\"><span class=\"ez-toc-section\" id=\"Sustainability_and_affordability_in_focus\"><\/span><strong>Sustainability and affordability in focus <\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"666\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/iStock-508711250-1024x666.jpg\" alt=\"\" class=\"wp-image-48494\" style=\"aspect-ratio:1.5376623376623377;width:368px;height:auto\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/iStock-508711250-1024x666.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/iStock-508711250-300x195.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/iStock-508711250-768x500.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/iStock-508711250-400x260.jpg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/iStock-508711250-200x130.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/iStock-508711250.jpg 1660w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">As sustainability becomes a central priority for the food industry, enzyme technologies offer a practical way to embed environmental benefits into everyday operations. By improving yield, reducing&nbsp;waste&nbsp;and enabling more efficient use of raw materials, they help lower the overall resource intensity of production.&nbsp;These gains closely link to cost efficiency rather than focusing solely on <a href=\"https:\/\/www.worldbank.org\/en\/news\/press-release\/2025\/10\/28\/commodity-markets-outlook-october-2025-press-release\" type=\"link\" id=\"https:\/\/www.worldbank.org\/en\/news\/press-release\/2025\/10\/28\/commodity-markets-outlook-october-2025-press-release\">ingredient price<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manufacturers can achieve savings through reduced rework, fewer production&nbsp;losses&nbsp;and simplified processes. This aligns with the growing emphasis on cost-in-use as a more meaningful measure of value.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At the same time, enzymes support the development of products that meet evolving consumer expectations around health and nutrition. As formulations shift toward higher protein or fibre content, enzymes help&nbsp;maintain&nbsp;the structural integrity of the dough, ensuring that performance is not compromised.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-a-strategic-shift-in-bakery-formulation\"><span class=\"ez-toc-section\" id=\"A_strategic_shift_in_bakery_formulation\"><\/span><strong>A strategic shift in bakery formulation<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-8f761849 wp-block-group-is-layout-flex\">\n<p class=\"wp-block-paragraph\">The transition away from traditional emulsifiers is not simply a technical adjustment. It&nbsp;represents&nbsp;a broader shift in how bakery products are designed and produced. Enzymes enable a move from additive-driven functionality to process-driven performance, aligning formulation with both consumer expectations and operational realities.&nbsp;<\/p>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">For manufacturers, the key is to approach this transition strategically, says&nbsp;Gammelin. <em>\u201cStart with performance objectives rather than ingredient removal alone, and use a&nbsp;phased, data-driven approach&nbsp;that&nbsp;enables confident transitions without compromising quality.<\/em>\u201d<\/p>\n<\/blockquote>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"577\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/IFF_DA_BAKE_FLOUR_BLUE_HERO-1024x577.jpg\" alt=\"\" class=\"wp-image-48566\" style=\"aspect-ratio:1.7747176862458365;width:411px;height:auto\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/IFF_DA_BAKE_FLOUR_BLUE_HERO-1024x577.jpg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/IFF_DA_BAKE_FLOUR_BLUE_HERO-300x169.jpg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/IFF_DA_BAKE_FLOUR_BLUE_HERO-768x433.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/IFF_DA_BAKE_FLOUR_BLUE_HERO-400x225.jpg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/IFF_DA_BAKE_FLOUR_BLUE_HERO-200x113.jpg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/05\/IFF_DA_BAKE_FLOUR_BLUE_HERO.jpg 1917w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Partnering early with a trusted <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/food-enzymes\/\" type=\"page\" id=\"6599\" target=\"_blank\" rel=\"noreferrer noopener\">enzyme<\/a> supplier is essential. From there, start with performance&nbsp;objectives,&nbsp;&nbsp;and follow a phased, data\u2011driven approach that enables confident transitions without compromising quality.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"has-white-color has-text-color has-link-color wp-elements-4 wp-block-paragraph\">also<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">IFF is uniquely positioned to support manufacturers with the expert perspective they need. With more than a century of experience in enzymatic systems,&nbsp;we&nbsp;innovate,&nbsp;develop&nbsp;and produce our enzymes&nbsp;in\u2011house, translating deep scientific&nbsp;expertise&nbsp;into&nbsp;insight\u2011driven&nbsp;solutions. This&nbsp;end\u2011to\u2011end&nbsp;capability enables close partnership with bakery manufacturers and supports innovation from concept through&nbsp;scale\u2011up.&nbsp;<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Looking ahead, enzyme technology&nbsp;is set to play an increasingly&nbsp;central role&nbsp;in bakery innovation. As pressures around sustainability, transparency and efficiency continue to grow, the ability to deliver high performance with simpler, more natural formulations will become a defining competitive advantage.&nbsp;In this evolving landscape, Bioscience is not just enabling&nbsp;cleaner labels; it is redefining what is possible in modern&nbsp;global&nbsp;and regional&nbsp;bakery production, creating solutions that are as resilient and efficient as they are&nbsp;label-friendly.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">*<em>At IFF, we refer to clean label as a broader consumer and market trend, reflecting the growing demand for simpler, more transparent food products. To support this trend in practice, we use the term label<\/em>\u2011<em>friendly to describe concrete formulation approaches used by bakers and manufacturers.<\/em>&nbsp;<br><em>Label-&nbsp;friendly may have different meanings depending on the application. In bakery, it is&nbsp;most commonly associated&nbsp;with the reduction or elimination of E-numbers and certain chemical additives, while&nbsp;maintaining&nbsp;product performance and quality.<\/em>&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\"><\/p>\n\n\n<div class=\"m-block blog-cta\"  >\n            <div class=\"blog-cta__content\">\n                                        <div class=\"blog-cta__title\">\n                    Get to know more from our experts                <\/div>\n                    <\/div>\n                <a href=\"http:\/\/Contact us\" target=\"_blank\" class=\"c-btn -normal -primary has-icon icon-right\">Partner with us <svg width=\"30\" height=\"30\" class=\"icon icon-lib-icon-arrow1\" aria-hidden=\"true\" role=\"img\"><use xlink:href=\"#lib-icon-arrow1\"><\/use><\/svg><\/a>    <\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Modern bakery production made resilient,&nbsp;efficient&nbsp;and sustainable&nbsp;&nbsp; Few areas of the food industry have experienced as much scrutiny in recent years as the ingredient list. What was once the domain of technical formulation has become a&#8230;<\/p>","protected":false},"author":25,"featured_media":46756,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[414,62],"tags":[359,118,115,330],"class_list":["post-48488","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bioscience","category-food-beverage","tag-baking-enzymes","tag-bioscience","tag-enzymes","tag-food-biosciences"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How Enzymes Are Changing the Future of Baking<\/title>\n<meta name=\"description\" content=\"Label\u2011Friendly by Design: Discover How Enzymes Are Changing the Future of Baking.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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