Innophos, a leader in leavening and baking solutions, expands its LEVAIR portfolio with the launch of LEVAIR ESL for Bread, a new technology that significantly extends the shelf life of bread. This game-changing solution enables commercial bakeries to boost profitability by expanding distribution and streamlining operations.

Extending the shelf life of bread enables bakeries to centralize inventory in warehouses allowing for broader customer reach and to increase efficiency through longer production runs. These improvements not only enhance profitability but also have the potential to advance sustainability goals within the food industry by reducing food waste.

Retailers benefit equally from this innovative solution. Fresher bread with a longer shelf life means fewer outdated products on shelves and enhanced customer satisfaction. Consumers can enjoy bread with superior texture and quality for longer periods, fostering trust and loyalty to retail brands.

“This product represents a significant milestone in our LEVAIR Baking Solutions portfolio,” said Karen Winkowski, PhD, VP of Innovation at Innophos. “Our team has developed a unique solution that tackles the dual challenge of controlling microbial growth and maintaining freshness. By doing so, we’re not only helping bakeries improve their bottom line but also contributing to sustainability by reducing the carbon footprint of the baked products. We’re excited to see the positive impact this solution will have on both bakeries and consumers.”

This new product is part of the comprehensive LEVAIR Baking Solutions portfolio, which includes other non-aluminum-based innovative offerings. These include products designed to improve texture in high protein baked goods, enhance batter stability, and ensure consistency while fortifying with calcium. This broad portfolio reflects Innophos’ commitment to addressing the evolving needs of the commercial baking industry with science-backed, high-performance solutions.

Get more information about Innophos’ new LEVAIR ESL solutions and its full portfolio of baking innovations.