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DSM offers a broad range of baking enzymes, preservation systems and ingredient solutions that enable manufacturers of baked goods to react quickly to consumer demand for less salt, acrylamide, additives, emulsifiers and gluten-free bread – all while ensuring great tasting baked goods and snacks that consumers love.

Based on our foundation of customer insights, science, and sustainability, we enable higher quality baked goods, the reduction of acrylamide levels and increased production efficiency. Whether you want to get more from raw materials, enable consistency in high quality baked goods or produce softer and great-tasting gluten free bread, we have you covered with our enzymes and expertise.

Website:  www.dsm.com/food