Bread made with Danisco’s new G+ enzyme technology is still squeezable 10 days after baking. The company has introduced POWERFresh Bread and POWERFresh Special to provide tailored solutions for specific bread applications, including regional specialties such as ovals, panettone and brioche. The new products complement Danisco’s POWERFresh Bun, launched earlier. The longer, fresher shelf life provided by these enzyme-based improvers enhances consumer satisfaction and reduces waste by cutting product returns. The patented G+ technology even helps sliced packaged bread retain its shape when stacked on supermarket shelves. These ingredients come in powdered form or as easy-to-dose tablets. Phone (800) 255-6837;