FEDIMA, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisseries Industries, and AMFEP, the Association of Manufacturers and Formulators of Enzyme Products, developed a joint one-pager on the use of enzymes in bakery products.

The information material highlights a clear understanding of what enzymes are, and emphasizes their safety in baking. Moreover, enzymes also bring sustainability benefits when used, the leaflet adds.

“Enzymes in baking are versatile and used in everyday applications, beneficial and sustainable, and safe for both consumers and bakery professionals,” FEDIMA explains.

AMFEP and Fedima closely collaborate in the joint AFES working group, and have been producing useful materials in the field of occupational health and safety.

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