Company: AB Enzymes
Ingredient Snapshot: AB Enzymes is proud to announce the launch of VERON MAXIMA. This innovative premium fresh-keeping solution will help bread improver companies to differentiate in a sea of competition and reach the next level of bread freshness.
VERON MAXIMA provides every baking product with unique characteristics for a long lasting and complete freshness experience. There are no limits in applying VERON® MAXIMA for the development of premium fresh-keeping products for the baking industry.
“With VERON MAXIMA we have succeeded in developing a new maltogenic amylase that can be used without dosage limitations. The ratio of resilience to softness has been improved in an unprecedented way. This flexibility opens endless possibilities to control the softness and quality of the baked goods without losing resilience” says Oscar Diez, business director bake.
Today, bread improver companies have to meet more and more different requirements. On the one hand, there are increased quality requirements for packaged and refrigerated baked goods. On the other hand, customers and manufacturers want to reduce both food waste and stale returns. Nevertheless, consumers want to have an extraordinary and enjoyable freshness eating experience.
“In a large consumer study, we were able to clearly demonstrate the advantages of our innovative product. Consumers feel the difference,” says Dr. Alexander Henrich, application development director bake. “We clearly had the edge in the key parameters softness, mouthfeel, freshness and moistness.”
VERON MAXIMA can easily be incorporated into existing improver formulations without having any influence on dough properties and bread product appearance other than providing the desired freshness effect in the final baked product.
VERON MAXIMA is the missing piece complementing every fresh-keeping toolbox – it’s the tool to differentiate to meet the needs of both consumers and manufacturers.