IFF Launches POWERFR

IFF Launches POWERFRESH® ACE 2000, a Bread Fresh-Keeping Solution That ‘Aces’ the Shelf-Life Test

New enzyme solution delivers longer-lasting softness, operational efficiency and market-driven innovation tailored to U.S. bakery needs

NEW YORK -- (BUSINESS WIRE) --

IFF (NYSE: IFF) — a global leader in flavors, fragrances, food ingredients, health and biosciences — announces the launch of POWERFRESH® ACE 2000 to the U.S. market. This next-generation fresh-keeping enzyme solution is designed to help industrial bakeries deliver bread with improved softness, resilience and cohesiveness throughout shelf life — meeting specific consumer demands while improving operational efficiency.

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“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.”

As ingredient prices rise and consumer expectations for long-lasting freshness continue to grow, U.S. bakeries face unprecedented pressure to maintain product quality without increasing operational strain. A recent survey shows that 60% of U.S. consumers would buy bread marketed as “fresher for longer,” and more than half expect at least four days of freshness at purchase.¹ POWERFRESH® ACE 2000 addresses these priorities by improving softness and resilience for up to 34 days, while reducing waste and inventory complexity.

In IFF-led trials, POWERFRESH® ACE 2000 demonstrated a strong performance across both white and whole-wheat bread applications. This enzyme consistently delivered superior resilience while maintaining structure and visual appeal, even at lower dosage levels compared to market alternatives, resulting in stable loaves with excellent texture and mouthfeel. Crucially, it preserved the soft, yet easy-to-butter texture that consumers prefer, even several days after purchase.

“As a staple food, bread is a regular fixture in consumers’ baskets — so expectations for quality are high and constant,” said Emily Wagener, industry leader for food and beverage enzymes for North America at IFF. “At the same time, bakeries face challenges that require smarter solutions. POWERFRESH® ACE 2000 is bakers’ ally to deliver high-quality products with the delicious texture and freshness consumers expect, every time.”

As the latest addition to IFF’s established POWERFRESH® portfolio, this new solution offers a smarter path to consistent bread quality and efficiency — whether used in new formulations or to optimize existing ones. Improved product resilience enables industrial bakeries to extend distribution and better manage shelf-life targets. These operational gains also align with sustainability goals by reducing waste, minimizing returns and optimizing resources across the supply chain.

Learn more about POWERFRESH® ACE 2000 and IFF’s innovative bakery enzyme portfolio here.

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