Editor’s pickVeron Maxima takes freshness to the next level
AB Enzymes has launched Veron Maxima, a fresh-keeping solution that is designed to provide bread improver companies with enhanced freshness in their products. Veron Maxima provides baking products with features for a long lasting and freshness experience, further driving the development of premium fresh-looking products for the baking industry.
Oscar Diez, business director, bake, AB Enzymes, commented: “With Veron Maxima, we have succeeded in developing a new maltogenic amylase that can be used without dosage limitations. The ratio of resilience to softness has been improved in an unprecedented way. This flexibility opens endless opportunities to control the softness and quality of the baked goods without losing resilience.”
Bread improver companies have been faced with the need to meet different requirements. Besides the increased quality requirements for packaged and refrigerated baked goods, customers and manufacturers are also looking to reduce both food waste and stale returns. Nevertheless, consumers want to have an enjoyable freshness eating experience.
Veron Maxima can be integrated into existing improver formulations without having any influence on dough properties and bread appearances, according to AB Enzymes, other than providing the desired freshness effect in the final baked product.
Dr Alexander Henrich, application development director, bake, AB Enzymes, concluded: “In a large consumer study, we were able to demonstrate the advantages of our innovative product. Consumers feel the difference. We clearly had the edge in the key parameters softness, mouthfeel, freshness and moistness.”