Roughly 30 – 40% of our food is wasted annually, generating close to 133 billion pounds of food waste¹. Enzymes can extend the shelf-life of foods, thus significantly reducing food waste. Specifically, amylases and lipases can be added to bread dough to modify the starch in such a way that it does not retrograde readily, thereby reduce staling and extending shelf life. This avoids both wasted resources and environmental emissions associated with food waste decomposition².  

1 https://www.usda.gov/foodwaste/faqs

2 Oxenbøll, K. & Ernst, S.(2008). Environment as a new perspective on the use of enzymes in the food industry. Food Science and Technology. 22. 35-37.

• Sustainable Solutions in Cleaning
• Improving Animal Nutrition
• Reducing Chemicals in Textile Processing
• Biofuels Generation