International Flavors & Fragrances (IFF) has launched a next-generation fresh-keeping enzyme in the United States, promising to help bakeries deliver bread with improved softness and resilience for over a month.
The product, POWERFRESH® ACE 2000, is the latest addition to IFF’s POWERFRESH® portfolio and aims to address mounting pressures on the baking industry — from rising ingredient costs to consumer demands for longer-lasting freshness.
According to IFF, the enzyme maintains bread’s softness, structure and cohesiveness throughout its shelf life, while also helping industrial bakeries streamline operations and reduce waste. The company says trials have shown the solution can keep bread fresher for up to 34 days, without sacrificing texture or flavour.
“This advancement underscores our commitment to helping bakeries deliver exceptional value and maintain a competitive edge,” said Clementina Dellomonaco, IFF’s senior vice-president of food biosciences. “Enhancing the consumer experience builds brand equity, drives repeat purchases and unlocks long-term growth.”
Freshness as a selling point
Bread remains a staple for US households, and consumer expectations for quality are high. IFF cites survey data showing 60% of US consumers would be more likely to purchase bread marketed as “fresher for longer,” with over half expecting at least four days of freshness at purchase.
The company argues that its new enzyme can help bakeries meet these expectations while also supporting sustainability goals. By extending bread’s usable life, bakeries can better manage shelf-life targets, reduce product returns and cut down on food waste.
Emily Wagener, industry leader for food and beverage enzymes at IFF North America, described the solution as “bakers’ ally” in delivering the quality and texture consumers expect.
“Bread is a regular fixture in consumers’ baskets, so expectations are constant,” she said. “At the same time, bakeries face operational challenges that require smarter solutions.”
Trials show promising results
In trials conducted by IFF, POWERFRESH® ACE 2000 performed strongly in both white and whole-wheat bread applications. The enzyme was shown to deliver superior resilience and maintain a soft, easy-to-butter texture even several days after purchase.
IFF also noted that the solution achieved these results at lower dosage levels compared with market alternatives, making it a cost-effective option for bakeries under financial pressure.
Efficiency meets sustainability
Beyond quality, IFF says the enzyme can simplify inventory management and reduce complexity in production. For large-scale bakeries, the operational efficiencies could be significant, allowing for extended distribution without compromising product appeal.
The launch reflects a broader trend in the food technology sector, where innovations are increasingly aimed at combining consumer satisfaction with environmental responsibility.
With POWERFRESH® ACE 2000 now available to the US market, IFF says it hopes to give bakers new tools to maintain competitiveness and keep customers coming back for fresher, softer bread — every time.
