Enzymes provide clean label options for breads and other baked foods in a variety of ways.

They are cost-effective solutions for bakers struggling supply chain issues for their ingredients.

The company appoints Dr. Zheng Yang as director of research and development.
 

Oil stability is one challenge that must be addressed when replacing high-oleic or palm solutions.

Enzyme technology is constantly improving as new ingredients are being discovered.

Shield Pure extends shelf life in white bread, tortillas, other baked foods.

Mr. Savino has worked in baking for 55 years in many positions across the industry.
 

Industry veteran Jerry Savino brings 55 years of experience. 

The guide focuses on baked foods, snack foods and tortillas.