MAX-LIFE™ enzymes help enhance the sensory appeal of your baked goods.
Use MAX-LIFE™ to help your baked goods stay softer for longer.
The secret to enhancing softness lies in the key ingredient: maltogenic alpha-amylase. This helps successfully modify the starch in flour, slowing the process behind the usual rapid decline in softness.
MAX-LIFE™ is a label-friendly solution for long-lasting softness.
Try it—and discover how long your baked goods can last.
You can use our baking enzymes as a label-friendly alternative to many commonly used baking ingredients. And MAX-LIFE™ is a great clean-label alternative to many fresh-keeping solutions.
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.