IFF Launches ENOVERA 2000 Range to Replace Up to 50 Percent Vital Gluten in Whole Wheat Bread

IFF announced the launch of ENOVERA 2000 range in Europe, the latest addition to its comprehensive range of market-leading solutions for the bakery industry. A next-generation enzyme dough strengthener, ENOVERA 2000 range is designed for bakery manufacturers interested in vital gluten replacement, particularly in challenging applications such as whole wheat bread. This breakthrough enzymatic innovation allows operational cost reductions without quality or volume trade-offs.

Optimizing processes and formulations can help bakers navigate the current challenging market conditions to remain competitive, efficient and appealing to consumers.

ENOVERA 2000 range is a solution designed to meet these needs without compromise. The dough strengtheners deliver dependability throughout production and provides superior finished product quality for whole wheat bread in comparison to existing alternatives in the market. An enzyme technology, ENOVERA 2000 range performs equivalently or better than traditional emulsifiers and with a reduced dependence on aids used to compensate for inconsistencies.

“Managing productivity and protecting cost margins is key for bakeries in Europe right now,” said Aurelie Gammelin, global product manager for Bakery IFF. “ENOVERA 2000 range is a true industry breakthrough; it reduces up to 50 percent of vital gluten and brings functional equivalence to traditional emulsifiers–handling process variances and overdosing, as well as whole wheat applications. Our solution gives bakers the peace of mind they need to achieve their immediate business goals and operational priorities while still creating a great eating experience for consumers.” 

As a long-time global developer and manufacturer of enzyme solutions focused on the bakery industry, IFF leverages its unparalleled portfolio, knowledge and technical expertise across applications to help customers deliver winning products for the market every day.