Enzymes for softer, more consistent and longer-lasting baked goods

Gain a finer degree of control over the bakery process and make your baked goods fresher, softer, more consistent and longer-lasting (even when dealing with challenging flour quality).

DuPont™ Danisco® baking enzymes help keep baked goods fresher for longer, thus reducing food waste. Plus, our baking enzymes can help improve flour performance and dough stability throughout the process, leading to less product discarded.

Danisco® baking enzymes offer label-friendly alternatives to many commonly used baking ingredients. So you can meet consumer demand for a simple and clean label, while maintaining great product quality and ensuring a robust baking process.

Try DuPont™ Danisco® baking enzymes and put yourself on track for higher-quality products.

Your consumers will thank you.

How We Help

Sustainability

Roughly 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste. This amounts to losses of roughly US $1 trillion globally. Our baking enzymes can help keep baked goods fresh for longer, reducing food waste.

In addition, our baking enzymes help ensure a reliable and robust baking process, leading to less product discarded due to being out of specification. This avoids both wasted resources and environmental emissions associated with food waste decomposition.

Our baking enzymes are in alignment with the objectives of the United Nations Sustainable Development Goals: