Enzymes for Biscuit, Cracker and Wafer Formulation

Rising Demand for Healthier Choices and Sustainability Poses Challenges for  Manufacturers

Consumer insights reveal a growing preference for conscious indulgence and healthier choices with natural ingredients, while the sensory experience remains a key criteria. They also show growing awareness of the environmental impact of their food choices.
To address these demands, manufacturers face the challenge of balancing cost-effective production with high-quality ingredients, creating healthier options without sacrificing taste and texture, and managing complex global supply chains.
Our enzyme solutions can help as a sustainable and cost-effective solution to meet all these requirements.

VERON^® Enzymes help to adapt to variations in raw materials, including wheat flour, alternative flours, different fats and oils, and the incorporation of whole grains. Enzymes such as proteases and xylanases provide you with the necessary tools to optimise dough properties, texture, and product quality, navigating raw material variations, and thereby offering greater flexibility in the manufacturing process.

Cellulases improve the processability of high fibre and whole grain raw materials and thereby enable health claims related to increased fibre content and promoting digestive health in whole meal, digestive biscuits and Graham crackers.

Enzymes, such as proteases and lipases provide alternatives to additives that may be perceived as undesirable by consumers. They allow for the creation of products with simpler ingredient lists while achieving the desired texture and crunchiness. Proteases, xylanases and amylases enhance the product’s visual appearance including shape, thickness, checking and colour.

In addition to an improved environmental impact of optimised product formulations enzymes also support sustainability by reducing waste, enhancing energy efficiency, conserving water and optimising raw material utilization.