AB Enzymes launches VERON® MaxiFresh to extend shelf life of baked products
The ingredient, created by maltogenic amylase technology, enhances moistness, softness and resilience throughout shelf life.
GERMANY – AB Enzymes has introduced VERON® MaxiFresh, a new enzyme-based baking ingredient designed to extend the shelf life of baked products while maintaining their moistness, softness and structural resilience.
The launch expands the company’s baking ingredients portfolio as manufacturers seek solutions to preserve product quality, reduce staling and meet changing consumer expectations.
The ingredient uses next-generation maltogenic amylase technology to improve freshness characteristics throughout the shelf life of baked goods.
According to AB Enzymes, the formulation is designed to deliver a more comprehensive freshness experience by maintaining moisture, softness and resilience rather than focusing solely on crumb softness.
The ingredient is intended for a broad range of yeast-raised bakery applications, including traditional bread products.
Its high sucrose tolerance also makes it suitable for more demanding, high-sugar formulations, including sweet baked goods where maintaining texture and eating quality over extended storage periods can be challenging.
Maltogenic amylase enzymes modify starch structures in baked products, helping slow the firming process associated with bread staling.
This supports a softer crumb and improved elasticity during storage.
By incorporating the technology into bakery formulations, manufacturers can maintain desirable product characteristics for longer and improve consistency across production batches.
For industrial bakeries, the technology offers opportunities to address challenges in producing and distributing products across extended supply chains.
Maintaining moisture and texture is particularly important for packaged bread, sweet bakery products and other yeast-raised goods distributed through supermarkets, convenience stores and foodservice channels.
VERON® MaxiFresh’s high-sucrose tolerance is another key feature, broadening its potential applications beyond conventional bread production.
High-sugar recipes can present formulation challenges, particularly when manufacturers seek to preserve softness and product structure over time.
The ingredient is intended to help producers overcome these challenges while developing products that meet consumer expectations for freshness and eating quality.
The launch comes as bakery manufacturers increasingly focus on ingredient innovations that improve product quality, extend commercial shelf life and support operational efficiency.
Staling remains a major quality challenge in the bakery industry, affecting texture, consumer acceptance and product wastage.
Enzyme-based solutions have consequently become important tools for improving dough performance and maintaining finished-product characteristics.
With VERON® MaxiFresh, AB Enzymes is expanding its VERON® baking solutions portfolio, providing ingredient suppliers and commercial bakery manufacturers with additional formulation options for developing differentiated products.
The company encourages bakery manufacturers and ingredient partners to engage with its technical teams to explore applications of the new technology in different bakery formulations.
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