MAX-LIFE™ bakery enzymes

MAX-LIFE™

For long-lasting softness and consistent shape

MAX-LIFE™ is a great label-friendly alternative to many fresh-keeping solutions. Using maltogenic alpha-amylase technology, these enzymes meet consumer need for softness and freshness throughout your desired shelf life while maintaining product quality and resiliency throughout the distribution network.

Key Benefits of MAX-LIFE™ - Bakery Enzymes

Ensures long-lasting softness and freshness
Makes products resilient to crushing when stacked
Enables geographical expansion

Sustainability

Roughly 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste. This amounts to losses of roughly US $1 trillion globally. Our baking enzymes can help keep baked goods fresh for longer, reducing food waste.

In addition, our baking enzymes help ensure a reliable and robust baking process, leading to less product discarded due to being out of specification. This avoids both wasted resources and environmental emissions associated with food waste decomposition.

Our baking enzymes are aligned with the objectives of the United Nations Sustainable Development Goals:

2 Zero hunger

3 Good health and well-being

12 Responsible consumption and production

13 Climate action

Connect with us

Contact IFF Cultures & Food Enzymes

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

Contact

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.