Several slices of whole grain bread arranged in a semi-circle on a wooden cutting board. Wheat stalks are placed near the cutting board.

MAX-LIFE™

MAX-LIFE™

For long-lasting softness and consistent shape​

MAX-LIFE™ is a great label-friendly alternative to many fresh-keeping solutions. Using maltogenic alpha-amylase technology, these enzymes meet consumer need for softness and freshness throughout your desired shelf life while maintaining product quality and resiliency throughout the distribution network.

Key Benefits of MAX-LIFE™ – Bakery Enzymes​

  • Ensures long-lasting softness and freshness​

  • Makes products resilient to crushing when stacked​

  • Enables geographical expansion
Wooden cutting board with three whole croissants and one partially sliced croissant, accompanied by a bowl of butter, a knife with butter on its blade, a cup of coffee

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POWERFRESH® Baking Enzymes modify starch and amylopectin in flour starch to delay staling and give your baked goods a longer shelf life.

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POWERBAKE®

POWERBAKE® baking enzymes from IFF help you achieve outstanding product quality and process efficiency, while creating label friendly baked goods.

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POWERSOFT® Cake Enzymes use a specialized amylase to create moist cakes and delay staling

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Flour tortillas on a wooden cutting board with dough balls and scattered flour in the background. POWERFLEX® enzymes maintain softness and moistness

POWERFLEX®

POWERFLEX® Baking Enzymes use an anti-staling amylase to make tortilla production easier and keep tortillas fresh and foldable.

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Transform Ideas into Market-Ready Innovations

Bring your vision to life with IFF’s expertise in food and beverage innovation. Together, we can turn bold ideas into groundbreaking solutions.