As bakery markets evolve under the pressure of efficiency, waste reduction and changing consumer expectations, freshness is emerging more and more as a strategic differentiator.
From retail shelves to industrial production lines, the ability to maintain softness, texture and taste over time is increasingly defining competitiveness. In a context where consumers associate freshness with quality, and where both regulators and producers are focusing on reducing food waste, extending shelf life is becoming a central priority for the future of baking.
Bread has always been a staple product, yet its inherent perishability remains a structural challenge. Staling begins almost immediately after baking, progressively affecting texture, mouthfeel and overall consumer perception.
At the same time, the industry is navigating a complex landscape. The growing demand for clean-label formulations, the need to reduce waste, the variability in raw material quality and the pressure to ensure efficiency at scale are all redefining the way freshness is approached.
In this scenario, freshness is no longer simply about extending shelf life. It is about optimising goods to deliver a consistent sensory experience throughout the entire life cycle of the product.
A multi-technology approach to freshness
In response to these challenges, CSM Ingredients and HIFOOD – both part of the global ingredients and value-added solutions manufacturer Nexture group – are developing an integrated approach to freshness, leveraging both enzyme expertise and plant-based ingredient solutions.
“As consumer expectations continue to rise and sustainability becomes an integral part of product development, the ability to manage freshness effectively will increasingly define competitiveness in the bakery sector,” says Gabriele Primavera, chief strategic marketing and business development officer at Nexture Group.
“Building on a long-standing heritage in enzyme technology and continuous ingredient innovations, both CSM Ingredients and HIFOOD have developed advanced bread improvement systems – including concentrated enzyme systems that can extend shelf life and solutions developed specifically for the gluten-free sector – where maintaining softness over time remains a key technological challenge.
“This is where having complementary skill sets and strong internal synergies truly makes the difference, enabling us at Nexture to help our customers deliver consistent quality while reducing waste,” adds Primavera.
Enzyme technologies: Designing softness and consistency over time
Thanks to its long-standing expertise in enzyme science, CSM Ingredients has developed highly targeted systems designed to interact with the key components of dough, particularly starch and gluten networks.
This expertise is rooted in a broader bread improvers platform, combining advanced enzyme systems with deep knowledge of fermentation control, gluten network development and dough performance. This integrated approach enables bakers to achieve reliable processing, optimised texture and consistent freshness at scale, even in the presence of variable raw material quality.
Fresko, one of the latest developments from CSM Ingredients, exemplifies this approach: a clean-label powdered solution designed for applications such as pan breads, buns and rolls. Customisable and effective at low dosage, it effectively supports crumb structure. The result is an extended perception of softness and a stable sensory profile throughout shelf life, helping products retain the characteristics of freshly baked goods for longer.
Beyond softness retention, enzymatic solutions also contribute to process efficiency by improving dough stability, machinability and overall production consistency.
This approach is further strengthened at Group level through the complementary expertise of HIFOOD, ensuring the application of enzyme technologies can be expanded into specialised segments, including gluten-free.
In this context, HI-GF XTEND B has been specifically developed for gluten-free leavened products including bread, pizza and focaccia, where maintaining softness over time remains a key technological challenge.
In these goods, where the absence of gluten inherently limits texture stability and accelerates staling, HI-GF XTEND B acts on the core mechanisms of crumb evolution, helping to preserve moisture distribution and stabilise structure throughout the product’s life cycle.
The result is a more consistent sensory experience, with improved softness and freshness perception maintained over extended periods, supporting shelf life performance for up to one year.
The HI-GF XTEND B range is expected to expand further, supported by ongoing research into new functionalities and applications.
Natural origin solutions supporting stability across shelf life
If softness is central to the perception of freshness, the ability to maintain product stability over time is equally important, especially in the context of increasingly complex supply chains.
This is where Hi-Shield by HIFOOD complements enzyme-based systems with a different, yet highly synergistic approach. Based on plant-derived ingredients and allowing for cleaner label formulations, Hi-Shield is a range of powders designed to support overall product integrity throughout shelf life, helping manufacturers better manage how products evolve over time.
This translates into greater consistency in taste and quality, as well as improved control over shelf-life performance. From an operational perspective, it also enables producers to better plan production cycles, optimise stock management and reduce waste – all key factors in improving efficiency and supporting sustainability objectives.
Available in multiple versions, including gluten-free options, the Hi-Shield range offers flexibility across different applications, from bakery to sauces, dressings and dairy alternatives. Used in combination with enzyme-based systems, it contributes to a more stable, predictable and manageable product performance over time.
Bread improvers redefined: From complexity to opportunity
The evolution of fresh-keeping solutions reflects a broader transformation in bakery technology.
What were once considered conventional bread improvers are now evolving into integrated, multifunctional systems combining enzyme science, technological benefits and application expertise. This shift is enabling manufacturers to embrace a proactive model based on freshness design.
