As consumer demand for transparency and simplicity grows, enzymes offer a science-backed path to cleaner labels and better functionality. The don't require special labeling and don't leave behind residues. These enzymes don’t just work in isolation—they complement each other to enhance dough performance, texture, and shelf life.
This post breaks down how natural enzymes like amylase, protease, and glucose oxidase can work together from replacing DATEM and calcium propionate to reducing reliance on gums and modified starches, enzyme innovation is reshaping formulation strategies for transparency and performance.
Let’s rethink what “clean” can mean—functionally and scientifically.
