Today, consumers seek value for money and products that are sustainable and use fewer, familiar ingredients. These demands present both challenges and innovation opportunities for manufacturers.

IFF applies the power of biosciences to help bakery manufacturers manage raw material fluctuations, flour quality, and ingredient dependency. With IFF baking enzymes like POWERBAKE and ENOVERA, manufacturers can optimize dough strength, enhancing flour and bread performance while reducing gluten dependency. These cost-effective enzymes also offer consumers exceptional quality, taste, and joy.