smarter

Improve the cost-in-use of your freshness, fortification, and clean labeling solutions with Delavau’s tailored ingredients and technologies.

fresher

Get the experience of a fresh-from-the-oven baked good to last even longer with Delavau’s Encore™ freshness technologies for ESL and eating experience.

better

Improve labels and nutrition with Delavau’s clean labeling and Accent™ calcium fortification solutions for baked goods, snacks, and sweets.

The Latest

  • Bakery, Clean Label, Fortification, Freshness

    Collaboration for Customization

    Cookie-cutter or custom-tailored?   While many ingredient suppliers respond to customer challenges with product samples, we know that the complexities of bakery and snack applications require more than a cookie-cutter solution.   They require a custom-tailored approach built on collaboration and area expertise.   They require Delavau Food Partners.   Rising to ...

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  • Delicious Pepperoni Pizza, No Susceptor Bard Needed
    Clean Label, Freshness

    Three Fresh Ideas for Frozen Pizza

    From classic pepperoni to culinary creations, classic crusts to stuffed and seasoned selections, the frozen pizza segment has seen tremendous change in recent years.   Frozen pizza remains prominent in the American diet and is among the most popular and versatile dishes on the American menu. But, with consumer attitudes increasingly shaped by ...

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  • Bakery, Clean Label, Fortification, Freshness, News, Snack

    Lesaffre Acquires Bakery Ingredients Company, Delavau Food Partners

    Combination strengthens offering to baking customers.   Milwaukee, WI — July 11, 2018 – Lesaffre announced that it has purchased Delavau Food Partners, a leading innovator in baking ingredients based in North America. The transaction has closed today.   “This acquisition will enhance our performance ingredient offering to the baking ...

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  • Bakery, Clean Label, News

    BAKED in Science: What are enzymes?

    Our Technology, Applications Research, & Technical Service leader, Matt Patrick, was recently featured on BAKERpedia’s BAKED in Science podcast to share his expertise on enzymes. Matt and BAKERpedia’s Dr. Lin Carson discuss enzymes, how they work in the body, and how they can be used to improve baked goods, including ...

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  • Bakery, Clean Label, Events, News

    Quick Clean Label in Bakery

    Recently, Delavau Food Partners R&D Manager Alejandro Perez-Gonzalez presented at the Clean Label Conference on the topic of Faster Clean Label Bakery Formulation with Predictive Capabilities of Performance. In his presentation, Perez-Gonzalez demonstrates how Delavau’s optimized clean label conditioners perform as effectively as traditional ones to modify dough rheology and bake performance. Below ...

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Our Solutions
Freshness
Freshness
Extend shelf life and eating experience
Clean Label
Clean Label
Appeal to consumer preference
Fortification
Fortification
Make good even better

Expertise

For Dough Conditioning

Our dough conditioning solutions deliver an ideal eating experience in muffins, breads, pizza, and more.

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For Mold Inhibition

Extend the shelf life of breads, sweet goods, and snacks with antimicrobial solutions for mold inhibition.

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For Anti-Staling

Achieve the ideal balance between good tasting and long-lasting freshness for your breads, cookies, cakes, and more.

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For Dough Strength

Improve gluten development in baked goods for dough strength, elasticity, and tolerance.

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For Extensibility

Deliver optimized solutions for reduced elasticity, increased extensibility, and shortened mix times.

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For Fortification

Accent™ fortification ingredients allow for brands to better their foods through fortification.

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