AB Enzymes is celebrating 60 years baking enzymes: Happy Birthday VERON®
Our Story: Yesterday. Today. Tomorrow
The VERON® success story started in 1957, when we registered the brand VERON® and introduced the first microbial enzyme for the milling industry to offer a standardized and economical alternative to malt flour. In 1973, we discovered and launched the first fungal xylanases for the emerging baking ingredients industry – a milestone that changed this industry forever.
We patented a novel analytical method as a tool to assist millers in adjusting their flours to the optimum amount of fungal alpha-amylase in 1980. As a result of our commitment to the baking ingredients industry, we extended our production platforms to introduce the world’s first patented bacterial xylanase in 1993, to fulfill the increased technical requirements of the market.
We offer a comprehensive portfolio of enzymatic solutions for a versatile range of applications from wheat to rye, biscuits to pasta, and wholegrain flour systems. We fulfill growing customer demands and overcome the associated challenges for today’s baking ingredients industry and bakers.
Our global baking enzyme product range was complemented with our two youngest products, powered by the new production platform “Trichoderma”, in 2017. VERON® Hyperbake-ST has excellent application performance for cost-effective, emulsifier-free improvers, and VERON® Oxibake-ST enables the substitution of specific types of oxidizing agents and supports the baking process.
AB Enzymes is consistently at the forefront of baking science, because baking enzymes are in our genes. Over the last 60 years, we have built a great company with a comprehensive portfolio – yet we will never lose our down-to-earth approach to our customers’ problems.
The complexity of the baking world is rapidly increasing, bringing with it endless possibilities of combinations to turn single ingredients into complex and perfect baking products. Regardless of its complexity, enzymes will play a major role in the solution.
We will continue what we started 60 years ago and carry on as the reliable and discrete partner, creating innovative enzymatic solutions together with the baking ingredients industry. The combination of a well-balanced, innovative portfolio that addresses key issues, increased manufacturing capability, and a global network of experts and experienced sales personnel enables us to help our customers run their business.
Our 60 years’ experience and extensive scientific understanding of what enzymes can do for your business, will help us continue promoting The ART of Enzymes®. That’s how we together turn science into craft.