What’s Next for Bakery Reformulation Tech?

Описание: Bakery reformulation must balance health goals with texture and taste performance. Christine Schwarz of Ohly and Jaizel Castillo of AB Enzymes explain how enzyme technology and yeast extracts help manufacturers achieve salt reduction, clean label positioning and improved product quality.

From enhanced bread softness and dough stability to MSG replacement and sodium reduction, their solutions support functional reformulation across wheat-based applications while maintaining flavor impact and driving bakery innovation.

🔍 Topics covered include:
00:00 – Introduction and innovation focus at Fi Asia 2025
01:12 – Enzyme solutions for bakery softness and dough performance
01:58 – Salt reduction concept in bakery
02:23 – Sweet and savory trend development
05:48 – Application versatility across wheat-based formats
07:20 – Yeast extract functionality and fermentation science

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🎥 Original Video: https://www.foodingredientsfirst.com/...

#FoodInnovation #BakeryTechnology #IngredientSolutions #CleanLabel #Reformulation