The Enovera 2000 enzymatic dough strengthener is a new ingredient being launched by International Flavors & Fragrances Inc. (IFF) as a solution for the baking industry. The ingredient is meant to replace up to 50% of the vital gluten in a whole wheat bread recipe, which will help with reducing costs without having to compromise on quality or the volume of production. The product is great for challenging bakery scenarios like with whole wheat bread, but can also be applied to additional recipes where applicable.
Global Product Manager for Bakery at IFF Aurelie Gammelin spoke on the IFF Enovera 2000 enzymatic dough strengthener saying, "Managing productivity and protecting cost margins is key for bakeries in Europe right now. Enovera 2000 range is a true industry breakthrough; it reduces up to 50%of vital gluten and brings functional equivalence to traditional emulsifiers – handling process variances and overdosing, as well as whole wheat applications."
Gluten-Replacing Dough Ingredients
The Enovera 2000 Enzymatic Dough Strengthener Replaces Gluten
Trend Themes
1. Gluten-free Baking - The Enovera 2000 enzymatic dough strengthener is a gluten-replacing ingredient that provides opportunities for disruptive innovation in gluten-free baking.
2. Cost Reduction in Baking Industry - The Enovera 2000 enzymatic dough strengthener provides opportunities for cost reduction in the baking industry by replacing up to 50% of vital gluten in whole wheat bread recipes.
3. Emulsifier Replacement - The Enovera 2000 enzymatic dough strengthener can be used as a functional equivalent to traditional emulsifiers in baking, creating opportunities for innovation in emulsifier-free baking products.
Industry Implications
1. Baking Industry - The Enovera 2000 enzymatic dough strengthener provides a disruptive innovation opportunity for the baking industry by reducing costs and maintaining quality in bread production.
2. Gluten-free Industry - The Enovera 2000 enzymatic dough strengthener provides opportunities for innovation in the gluten-free industry by providing a gluten-replacing ingredient in baked goods.
3. Emulsifiers Industry - The Enovera 2000 enzymatic dough strengthener can disrupt the emulsifiers industry by providing a functional alternative ingredient for use in baking products.