Enzyme Innovation

Happy National Dessert Day!

At Enzyme Innovation, we believe indulgence and innovation can go hand in hand. That’s why our ingredient solutions—SEB LBSC™, SEBake Fresh Ultra™, and SEBake SR™—help you delight consumers with desserts that taste amazing and perform technically.

SEB LBSC™ is a spore-forming probiotic that survives the rigors of baking and retains sensory quality in chocolate, cookies, cakes, and more — studies show it maintains aroma, texture, and taste after high heat.

SEBake Fresh Ultra™ (a maltogenic amylase) fights staling — it delays retrogradation, extends shelf-life, and keeps crumb springy and soft in baked goods.

SEBake SR™ is a patent-pending enzyme blend that helps reduce added sugar while maintaining sweetness and quality — ideal for lower-sugar cakes, cookies, and pastries.

Whether you’re formulating cookies, cakes, or sweet breads, these tools let you balance indulgence, texture, and health-forward trends. Celebrate dessert today — and every day — with solutions that elevate your formulations.

Got baking challenges? Want to increase shelf life, reduce sugar or eggs, or turn your bakes into functional foods with probiotics? We've got you covered. Stop by Booth #7239 and let's solve your problems together!