“Enzyme Innovation to Meet Clean-Label and Functional Demands”
- A key and accelerating trend in the global baking enzymes market is the shift toward clean-label and functional bakery products, which is driving innovation in enzyme formulations that offer both processing benefits and consumer-friendly labeling. This trend aligns with the growing demand for natural, additive-free ingredients and healthier food options.
- For instance, in October 2023, Novozymes launched its next-generation baking enzyme solution under the FreshQ Bake platform, aimed at improving mold inhibition and extending the shelf life of bread products without synthetic preservatives, responding directly to consumer demand for clean-label solutions.
- Enzymes are increasingly being designed for multi-functional performance, such as blends that can simultaneously improve dough stability, enhance texture, and reduce staling. For example, DSM’s BakeZyme portfolio, expanded in May 2023, offers targeted enzyme blends to optimize volume and softness while also supporting sugar and fat reduction in bakery products.
- Another prominent trend is the adoption of enzyme-based solutions in gluten-free and plant-based baking, where enzymes help compensate for the structural and functional gaps caused by the absence of traditional gluten networks. Enzyme innovation is allowing manufacturers to meet these dietary trends while maintaining quality and mouthfeel.
- Manufacturers are also emphasizing digital tools and enzyme modeling platforms to support custom enzyme solutions tailored for specific flour types, regional formulations, and consumer preferences. In July 2023, AB Enzymes introduced a digital enzyme selection tool to assist bakeries in optimizing enzyme combinations for localized baking requirements.
- The demand for advanced, clean-label, and multifunctional enzymes continues to surge across both industrial and artisanal bakery sectors, as consumers increasingly favor transparency, health benefits, and freshness in their baked goods
