Enzyme Preparations Provide the “Key Code” for Upgrading Bakery Product Quality
ShanghaiMay 21, 2026 /PRNewswire/ — The Taste, Texture & Health division of dsm-firmenich, an innovator in nutrition, health, and beauty, appeared at the Innovation “New Power” Forum hosted by the 28th China International Bakery Exhibition (Bakery China 2026). Aligned with trends in consumption upgrades and industry transformation, it delivered a special lecture titled “From Taste to Health – dsm-firmenich’s Full-Chain Bakery Innovation Solutions,” showcasing its innovative power to drive the quality upgrade of the bakery industry.
During the special lecture on May 21, dsm-firmenich’s senior expert team shared insights across three main themes: market insights, enzyme preparation solutions, and nutritional upgrades for bakery products. The content was forward-looking, practical, and actionable, drawing a full house and fostering a lively atmosphere for interactive exchange.
Cost-Effective Solutions Closely Align with New Industry Demands
In this lecture, dsm-firmenich’s market experts shared that consumer expectations for bakery products are evolving—they must be delicious, healthy, and “clean label.” This is driving upstream supply chains to accelerate raw material upgrades and process optimization, while also creating new opportunities for bakery companies with technological reserves and innovation capabilities.
Addressing industry challenges and opportunities, dsm-firmenich’s bakery experts introduced full-chain innovation solutions. After tasting various bakery samples made with dsm-firmenich’s enzyme preparation solutions on site, attendees gave high praise for their texture and flavor. From the moist, elastic texture of bread to the delicate mouthfeel of pastries, each sample vividly demonstrated the real effectiveness of dsm-firmenich’s enzyme technology in improving texture, locking in freshness, and optimizing taste.
In industrial bakery applications, improving the quality of long-shelf-life products is a common real-world challenge for manufacturers. The BakeZyme® series of enzyme preparations developed by dsm-firmenich serves as a “freshness guardian” for long-shelf-life bakery items. Among them, BakeZyme® Master enhances the softness, moisture, elasticity, and foldability of bread, keeping products soft, fresh, and resilient for longer while preventing stickiness to the teeth. This enzyme also improves the foldability of products like tortillas, preventing cracks at fold points. BakeZyme® CR boosts softness, moisture, and rollability, improves elasticity, and provides a good melt-in-the-mouth feel. Even in high-sugar formulations, this enzyme performs effectively, maintaining high catalytic efficiency in dough with low moisture content.
Another major challenge for bakery manufacturers is meeting consumer expectations for high-quality, recognizable ingredients. More consumers are opting for premium choices with simplified formulas and clear ingredient lists when purchasing bakery products. While manufacturers recognize the need to optimize formulations, replacing ingredients while maintaining ideal technical performance remains a significant hurdle. To address this, dsm-firmenich has developed the lipase solution Panamore® Xtense, which is widely applicable to different types and qualities of flour. Even in a frozen state, it does not affect dough stability or volume, aids in bread shaping, and avoids common off-flavors, making it flexible for various bread types. As an enzyme preparation solution, Panamore® Xtense functions similarly to DATEM (diacetyl tartaric acid esters of mono- and diglycerides) but requires lower dosages and processing temperatures, helping manufacturers save costs and achieve sustainability. This product also enables clean labeling, aligning with modern consumers’ pursuit of high-quality bakery products.
Consumer expectations for healthy bakery products extend beyond clean formulas to nutritional upgrades. In this lecture, dsm-firmenich’s nutrition science experts discussed the scientific application of peptides, DHA, and micronutrients in baking, offering manufacturers ideas for achieving both taste and health in bakery products and building differentiated competitive advantages.
Standing Shoulder-to-Shoulder with Bakery Manufacturers to Tackle Challenges
Bakery products, with their diverse categories, rich flavors, and convenience, have become a key part of daily diets. Today’s consumers increasingly seek “emotional value” from baked goods, with “self-pleasure” and “social interaction” becoming major drivers of bakery consumption. Unique small cakes and creatively varied breads are widely favored for their aesthetic appeal and comforting qualities. From “filling hunger” to “eating well” and now “eating happily,” the diversity and emotional trends in consumer demand are evident. Amid vast market opportunities and intense competition, whether for industrial products, in-store bakery items, or supermarket private-label goods, rapid iteration is essential. This requires manufacturers to continuously refine product flavor, texture, and healthiness to enhance market appeal.
dsm-firmenich’s Taste, Texture & Health division, grounded in science and guided by ongoing global insights, provides comprehensive application and technical support to bakery manufacturers, tailoring personalized, localized, and regionalized solutions.
As a professional partner in the bakery industry, dsm-firmenich will help more bakery manufacturers strengthen their competitiveness, seize market opportunities, and win consumer favor, working together to meet consumer expectations for high-quality bakery products with solutions that are “healthier, tastier, and better for people and the planet.”