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4 Considerations When Switching From Emulsifiers to Enzymes

Replacing chemical emulsifiers with enzymes causes a trickle-down effect across baking operations.

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Extending shelf life requires several moving parts

Bakers have many ingredients and other methods to ensure a longer life for baked goods.

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Lesaffre invests in US growth

Makes investments, acquisitions for health, nutrition, biotechnology expansion.

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Red Star Yeast adds new fermenter to Cedar Rapids facility

The fermenter is the 10th at the plant and marks the facility’s fourth expansion.

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Clean label ingredients help artisan bakers reduce costs, extend shelf life

Clean label ingredients like enzymes help artisan bakers reduce ingredient and labor costs.

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