Enzymes Freshness and Beyond
Speaker: Kathy Sargent
Moderator: Amanda Gonzalez
For decades, enzymes have proven to be a powerful tool helping manufacturers deliver bread and baked goods that keep their just-baked freshness longer. But their value and versatility now goes beyond ensuring freshness, playing an enabling role in the effort to clean up ingredient labels without sacrificing other important and desirable attributes, including appearance, production tolerance, crumb structure and sustainability.
- Recognize the potential of enzymes to improve product quality and consistency, as well as production tolerance.
- Understand how enzymes can help improve tolerance in manufacturing, distributing and handling to deliver the same eating experience every time.
- Understand the role enzymes can play in lowering their carbon footprint through reducing food waste.
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