February 13, 2013 – “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…“I believe we will continue to see more enzymes in food to help clean up labels and reduce costs,” agrees Trey Muller-Thym, regional sales manager of Colora, Md.-based Thymly Products Inc., which offers conditioners, flours, grain mixes, salt, shelf-life extenders, sweeteners and other ingredients. “Our R&D people find that enzymes are more effective than other items currently being used in the [baking] industry. This means we can formulate bread and cakes by taking out some of the ingredients with scary names that often have big price swings, all while getting a better product.”

Author: Romy Schafer | Source: Snack Food & Wholesale Bakery