AB Enzymes has added a new item to its baking enzymes range.

The ABF Ingredients company has introduced VERNON GMS+ into the market, an enzymatic monoglyceride replacer that helps to create the same crumb texture profile and structure in yeast-raised baked goods, using a patent-pending amylolytic enzyme in combination with a lipolytic enzyme.

Oscar Diez, business director of Baking Enzymes at AB Enzymes, said: "VERNON GMS+ is a much more cost-efficient solution than monoglycerides. By implementing the product in their systems, our customers can save up to 30% of their monoglyceride costs and increase the long-term predictability of their purchasing."

The VERNON GMS+ natural emulsifier helps to create a clean-label solution for bakers and has a lower carbon footprint than traditional options.