IFF Unveils New Enzyme to Extend Bread Freshness in U.S. Market

IFF has introduced a next-generation enzyme solution aimed at extending the freshness of bread in the U.S. market. The innovation is designed to help industrial bakeries deliver loaves with improved softness, resilience and cohesiveness across shelf life, while also supporting operational efficiency.

The launch comes at a time when rising ingredient costs and consumer expectations for long-lasting freshness are placing new pressures on the baking sector. According to recent consumer research, 60% of U.S. shoppers say they would choose bread marketed as “fresher for longer,” with more than half expecting at least four days of freshness at the time of purchase.

IFF’s trials with the new enzyme showed notable results in both white and whole-wheat bread applications. Loaves retained resilience, structure and visual appeal, while also maintaining a soft, easy-to-butter texture for several days after purchase. Performance was achieved even at lower dosage levels compared to existing solutions, reducing complexity for bakers and helping cut waste.

Bread remains a staple purchase in U.S. households, making consistency in quality critical. The company highlights that the new enzyme supports longer distribution windows and more predictable shelf-life targets, key factors in today’s competitive bakery market. Operational benefits also align with sustainability goals, with reduced waste, fewer product returns and better resource management across the supply chain.

With this launch, IFF expands its portfolio of freshness solutions tailored to the needs of large-scale bakeries, offering tools to meet consumer demand for extended softness and taste while ensuring efficiency in production.