smarter

Improve the cost-in-use of your freshness, fortification, and clean labeling solutions with Delavau’s tailored ingredients and technologies.

fresher

Get the experience of a fresh-from-the-oven baked good to last even longer with Delavau’s Encore™ freshness technologies for ESL and eating experience.

better

Improve labels and nutrition with Delavau’s clean labeling and Accent™ calcium fortification solutions for baked goods, snacks, and sweets.

BAKED in Science: What are enzymes?

Our Technology, Applications Research, & Technical Service leader, Matt Patrick, was recently featured on BAKERpedia’s BAKED in Science podcast to share his expertise on enzymes. Matt and BAKERpedia’s Dr. Lin Carson discuss enzymes, how they work in the body, and how they can be used to improve baked goods, including as clean label dough conditioners. Listen here: