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The Enzyme Evolution: 5 reasons enzymes should anchor your bakery formulation strategy

Start Date:april 1, 2021

Start Time:10:00 CST/17:00 CEST

Duration:60 minutes


Can’t seem to check friendly label initiatives off your to-do list? What if you learned that food enzymes have been evolving and you can now get label-friendly without compromise?

At IFF, we know bakery. We understand market trends like clean label. We’re also experts on enzymes, selecting each exact molecule from nature all the way through production and the food chain until consumers enjoy fresh, resilient, great-tasting baked goods every day. We want to help you navigate the potential that enzymes have to transform your business, now more than ever before. Are you ready?

Join us for a webinar where a panel of experts from IFF will walk through the five reasons enzymes should anchor your bakery formulation strategy. Five ways enzymes bring unique benefits and add value in ways other solutions fall short. You won’t want to miss out.

At the end of this presentation, you’ll understand…
  1. The basics about enzymes and their functionality in baked goods, 
  2. The benefits enzymes bring to a clean label strategy, and
  3. The best-in-class technology the industry has been waiting for – NOW AVAILABLE!
Danisco®, now part of the IFF family

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Joshua Zars

Food Enzymes Business Lead


Joshua Zars, MBA, MS, is the North American Sales and Industry Leader of Food Enzymes at IFF Health & Biosciences with 15 years of experience in the food enzyme industry. In this role, he is responsible for developing and implementing IFF’s regional product and sales strategy for food enzymes, and determining new applications for enzymes used in bakery, brewing, distilling, beverages and protein hydrolysis applications. Joshua received his bachelor’s degrees in Archaeology and Chemistry from the University of Evansville, Evansville, IN. He earned his MS from Purdue University and his MBA from the Kelley School of Business at Indiana University.

David 'Guilley' Guilfoyle

Sr. Group Manager, Bakery Innovation


David “Guilley” Guilfoyle is the Sr. Group Manager of Bakery and Fats & Oils groups. He has been with IFF Nourish for four years. Food has been Guilley’s life work, beginning with dipping Dilly Bars from his highchair at his mother’s family-owned Dairy Queen in central Kansas. Guilley holds a Bachelor of Science in Foods and Nutrition Sciences from Kansas State University, with an emphasis in Sensory. He is a graduate of the American Institute of Baking, where he taught and later worked in their research division. He also earned an Associate’s Degree in Culinary Arts from the Culinary Institute of America. His work experience includes positions at Anheuser-Busch Cos., Pizza Hut, Inc., The JM Smucker Co., Koch Industries, McDonald’s Partner Brands, Burger King, Inc., Interstate Brands Corporation, Little Caesar’s, and DuPont Nutrition and Biosciences. During his time with these companies, he developed many technologies and products, which are seen in the market today.

Janelle Crawford

Marketing Lead, North America


Janelle Crawford, MBA, has over 16 years of experience in the food industry. She is responsible for developing and implementing IFF's marketing strategy, research, product launches, and customer-facing initiatives for the cultures and food enzymes portfolios in North America. Janelle's background includes consumer and business marketing and market research with both client and supplier sides of the food ingredient, restaurant, and retail industries. Janelle earned her bachelor's degree in Business Administration from the University of Kansas and her MBA from MidAmerica Nazarene University in Olathe, Kansas.

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