Roughly 30 – 40% of our food is wasted annually, generating close to 133 billion pounds of food waste1. Enzymes can extend the shelf-life of foods, thus significantly reducing food waste. Specifically, amylases and lipases can be added to bread dough to modify the starch in such a way that it does not retrograde readily, thereby reduce staling and extending shelf life. This avoids both wasted resources and environmental emissions associated with food waste decomposition2.
2 Oxenbøll, K. & Ernst, S.(2008). Environment as a new perspective on the use of enzymes in the food industry. Food Science and Technology. 22. 35-37.