Lower ingredient costs, clean labels and the ability to improve the look, taste and texture of baked goods and snack foods are just some of the reasons why bakers and snack producers are adding enzymes to their ingredient arsenal.
Consumer demand for affordable, better-for-you foods with cleaner labels is prompting bakers and snack producers to re-examine product formulations and ingredients. In turn, ingredient manufacturers are developing or reformulating their products to enable bakers and snack producers to create in-demand baked goods and snacks, as well as address some of their other concerns.