The demand for clean-label baked goods is rising. Satisfying this consumer preference while maintaining the taste, texture and appearance of baked goods and keeping their labels free of traditional dough-strengthening ingredients is challenging.
We love a challenge.
Our POWERBake® series of enzymes is the most robust alternative to existing emulsification and oxidation technologies in bread production. These enzymes improve the strength and handling of dough throughout the process, and give baked goods a fine, uniform crumb structure. All while keeping labels understandable.
POWERBake® is a label-friendly enzyme solution that can be used to replace emulsification technologies in bread baking.
Nutrition & Biosciences has spent decades at the forefront of emulsification technologies for the bread industry. We’re known for our knowledge of ingredients, comprehensive understanding of formulas, and production experience across all types of baked goods. Our expertise enables customers to formulate across the clean-label spectrum in response to consumer demand.
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.
POWERBake® 6600 is our latest enzyme. It’s an alternative emulsification technology for cleaner label sliced bread, based on European formulations and recipes.
POWERBake® 6650 is a similarly robust emulsification alternative, optimized for European formulations and recipes for buns and rolls.
POWERBake 7650® is the oxidative module supporting our POWERBake® 6000 series. Used in combination with POWERBake® 6000, it enables the replacement of mono and diglycerides + SSL or DATEM, while maintaining product quality.
|POWERBake® 4000 range (lipase)||Improves dough stability
Improving dough handling
|All types of bread and buns/rolls|
|POWERBake® Baguette 4450
Cost effective and concentrated solution for improving baguettes
Robust and tolerance to flour quality fluctuation
|POWERBake® 900 and 7000 range (bacterial xylanase)||Unrivalled dough strengthening||All types of bread and buns/rolls|
Reduces dependence on chemical emulsification
Enables versatile and consistent production
Enables formulations to be reproduced consistently
Improves margins and sustainability by reducing waste
Improves and/or achieves volume targets
Creates a more desirable appearance
Improves the resilience and strength of loaded buns
Buns and Rolls: white and wheat formulations
Bread: white and wheat formulations