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Product
- Fresko
When choosing bread, the best before date and texture are crucial. In fact, two-thirds of EU consumers prioritize the best before date when making their purchase (source: FMCG Gurus, Fresh bakery survey, Q2-2023), while 84% of consumers worldwide consider texture a deciding factor.
FRESKO enhances both freshness and texture, making your bread products an easy choice.
FRESKO offers a flexible solution to improve the freshness and texture of your bread portfolio. With FRESKO, you can:
Extend the perceived freshness window of packaged and sliced bread
Maintain a soft and elastic crumb that consumers associate with quality and “freshly baked” products
Support longer distribution chains and more complex logistics without compromising quality
Reduce returns and waste related to staling
Greater consumers appeal
Combines prolonged softness with excellent mouthfeel, encouraging repeat purchases and brand preference
Extended Shelf-Life
Helps maintain texture for up to 14 days, providing more flexibility for distribution, storage, and marketing
Less Waste
Products that stay fresher longer can help reduce losses and therefore have a positive impact on the Planet
Cost Optimization
Products that stay fresh longer can also decrease returns, improving utilization costs
Cleaner Label
Low-dose enzyme systems act as processing aids and support cleaner, more appealing labels
Consistent Performance
Enzyme systems are stable over a wide range of temperatures and pH levels, ensuring reliable performance batch after batch, on both artisanal and industrial lines
Easy to use
FRESKO is a customizable, powdered solution that is easy to dose. Its low usage levels make it simple to integrate into existing recipes and dry mixes
FRESKO is a customizable, powdered solution that is easy to dose. Its low usage levels make it simple to integrate into existing recipes and dry mixes.
Sliced bread, sandwich bread, buns
Packaged bread where softness and shelf life are key.
Toast Bread
Products that need to maintain a fine, uniform crumb and good toastability.
