IFF, a global leader in flavors, fragrances, food ingredients, health, and biosciences, has introduced POWERFRESH® ACE 2000, its latest next-generation fresh-keeping enzyme solution, to the U.S. bakery market. This innovative technology is specifically engineered to help industrial bakeries produce bread that retains superior softness, resilience, and cohesiveness throughout its shelf life — enabling them to meet increasingly high consumer expectations while enhancing production efficiency.
According to the company, the product represents a significant step forward in fresh-keeping science, addressing the dual challenges of cost control and product quality in a competitive marketplace.
“Developed by IFF’s biosciences experts, this advancement underscores our commitment to helping bakeries deliver exceptional value and maintain a competitive edge in the industry,” said Clementina Dellomonaco, senior vice president of food biosciences at IFF. “Whenever we enhance the consumer experience, we help our customers build stronger brand equity, drive repeat purchases, and unlock long-term growth.”
Responding to Market Demands
The timing of this launch comes as U.S. bakeries face mounting pressures from both sides of the supply chain. On one hand, ingredient prices remain volatile, squeezing profit margins. On the other, consumers are more demanding than ever, expecting not just great taste but also extended freshness.
Recent market research underscores this challenge. A survey conducted by IFF revealed that 60% of U.S. consumers are more likely to buy bread if it is marketed as “fresher for longer.” Moreover, more than half of respondents expect at least four days of freshness at the time of purchase. These expectations raise the stakes for bakeries trying to maintain product appeal over longer distribution cycles without compromising on quality.
POWERFRESH® ACE 2000 directly addresses these needs. In controlled trials, the enzyme technology helped bread retain its softness and resilience for up to 34 days, significantly exceeding the freshness window achievable with many conventional formulations. By maintaining product quality over this extended period, bakeries can reduce waste, simplify inventory management, and serve wider geographic markets with consistent results.
Proven Performance Across Bread Types
One of the standout attributes of POWERFRESH® ACE 2000 is its versatility. In IFF-led performance trials, the enzyme showed consistent and superior results across a variety of bread applications, including both white bread and whole-wheat bread.
Even at lower dosage levels than many competing market solutions, POWERFRESH® ACE 2000 delivered exceptional resilience while preserving loaf structure, volume, and appearance. This efficiency translates into cost savings for manufacturers, as they can achieve high-quality results using less product.
Beyond the visual appeal, texture remained a top priority during development. The enzyme preserved the soft-yet-structured, easy-to-butter crumb texture that consumers prefer — even several days after purchase. In the highly competitive bread market, this type of texture consistency is often a deciding factor for repeat purchases.
A Win for Both Consumers and Producers
Bread holds a unique position in the food industry as both a staple and a comfort food, appearing in shopping baskets week after week. As Emily Wagener, industry leader for food and beverage enzymes for North America at IFF, explained:
From a consumer perspective, the benefits are clear: longer-lasting freshness means fewer disappointments at home when bread stales too quickly. From a producer’s standpoint, the technology supports longer distribution times, reduced return rates, and greater production flexibility.
Operational and Sustainability Advantages
The launch of POWERFRESH® ACE 2000 also reflects IFF’s focus on aligning innovation with sustainability. By enabling bread to stay fresh longer, bakeries can reduce the amount of product wasted due to staling, both in retail settings and in consumers’ homes. Less waste means lower environmental impact and reduced costs associated with unsold goods.
Longer freshness also allows bakeries to simplify inventory complexity. With a more predictable shelf-life, production runs can be optimized, and logistical planning becomes easier. This can lead to reductions in energy use, transportation frequency, and packaging needs — all of which contribute to more sustainable operations.
Additionally, the enzyme’s performance at lower dosage rates means bakeries can achieve their quality targets while using fewer resources. This not only reduces ingredient costs but also aligns with corporate sustainability goals to minimize environmental footprints.
Building on a Proven Portfolio
POWERFRESH® ACE 2000 joins IFF’s established POWERFRESH® portfolio, a suite of enzyme solutions designed to help bakeries meet evolving market needs. The new product represents an evolution of this line, offering an even smarter path to consistent bread quality and operational efficiency.
It can be incorporated into both new bread formulations and existing recipes, giving bakers flexibility in how they deploy the solution. Whether the priority is to extend distribution reach, meet retailer freshness standards, or differentiate premium products, POWERFRESH® ACE 2000 offers a robust set of benefits.
