POWERFresh® Baking Enzymes

Our unique G+ and G4 anti-staling enzymes make baked goods softer, more resilient, and longer lasting


POWERFresh® enzymes take baked goods to a superior level of freshness. By modifying the amylopectin in flour starch during baking, our enzymes help you create soft, resilient and delicious bread that lasts longer on your consumers’ shelves.

Since proteins and arabinoxylans also contribute to the firming of breadcrumb, POWERFresh® products feature additional enzyme activities that optimize results for individual applications.

Whether you’re in the bread improvement business or baking on an industrial scale, our POWERFresh® series offers a broad range of product solutions.

Our G+ Products

Drawing on advanced G+ technology that extends bread shelf life without sacrificing superb eating quality, our POWERFresh® Bread and POWERFresh® Special products are carefully tailored to maximize consumer loyalty to your brand.

G+ enzyme technology is extraordinarily efficient at modifying starch during baking. This amylase lowers the rate of amylopectin retrogradation, slowing down the bread staling process. The result is substantial crumb softening and moistness, combined with improved resilience and elasticity.

Key Benefits

  • Long-lasting softness and freshness
  • Resists crushing when stacked
  • Consistent shape

How We Help

Clean Label

POWERFlex® is a clean-label ingredient that can be used to replace other fresh-keeping solutions.



Approximately 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste—a loss of almost US$1 trillion globally. Nutrition & Biosciences baking enzymes reduce food waste by helping to keep baked goods fresh for longer. They help ensure a reliable and robust baking process, which means that less product is discarded for being out of specification. All this conserves resources and reduces environmental emissions from decomposing food waste.

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




POWERFresh® Bread with G+

Keeps your bread fresher for days longer than any other choice on the shelf.

POWERFresh® Special with G+

Tailored for bakery products high in fat and sugar (such as brioche and panettone). Creates incredible mouthfeel with extremely high elasticity and crumb moistness.

POWERFresh® Bun with G4

Made to give buns a high level of freshness and incredible crumb strength. POWERFresh® Bun makes it possible to maintain great bun shape, even when a bun is fully loaded. In hotdog buns, you’ll appreciate the superior hinge effect too.


Application Areas

Drawing on many years of experience, we tailor solutions for bakery products, creating superb fresh-keeping properties in bread and cakes and the right bite and crumb in biscuits, crackers and pastry, even at reduced fat levels.

Related Products

MAX-LIFE™ can help you improve the eating quality of all kinds of baked goods including bread, buns, rolls and sweet goods. Comprising maltogenic alpha-amylase and other enzyme activities, our products successfully modify the starch in flour, slowing the staling process behind the usual rapid decline in sensory appeal.
DuPont™ Danisco® food enzymes help deliver better and more consistent performance to meet challenges faced by bakers every day.
POWERFlex® keeps tortillas fresh and foldable and eliminates dry edges. Based on G4 technology.
Cakes and other sweet bakery goods gain a longer fresh life with our highly specialized POWERSoft® amylase.

This page is currently undergoing development. Please connect with us at iff.com

/content/dupont/amer/us/en/nutrition-biosciences/contact-us.html /content/dupont/amer/us/en/nutrition-biosciences/references/corporate-contact-us.html /content/dupont/amer/us/en/nutrition-biosciences/references/subscribe.html