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Bread is fresh for longer thanks to an innovative new product from our industrial biotech ingredients business, AB Enzymes.
VERON® MAXIMA is a new enzyme solution for bread, launched at the Paris Food Ingredients Europe exhibition in December 2019. It delivers long-lasting softness, resilience (or ‘springiness’) and flexibility in bread and is aimed at the global bread improver sector which makes bakery ingredients and mixes.
As well as keeping the signs of staleness at bay, VERON® MAXIMA maintains the nature of dough and the look and texture of the loaf. Uniquely, it remains effective at a high dosage, meaning that customers can scale up their own production while maintaining impact.
The benefits of VERON® MAXIMA give AB Enzymes’ customers the opportunity to differentiate themselves by developing innovative new products for the baking industry.
By keeping bread fresher for longer, it is hoped that VERON® MAXIMA will also help reduce food waste.
Three years in development, VERON® MAXIMA goes further than a previous trailblazing AB Enzymes’ baking preparation, VERON® MAC. The creation of the second-generation product again illustrates AB Enzymes’ understanding of the art and science of developing enzymes to meet customers’ technical and functional needs and aspirations.