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


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.


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


Building on decades of nutritional expertise, Delavau Food Partners makes it possible for foodservice and consumer brands to improve the eating experience, nutrition, and shelf life of baked goods, snacks, and sweets with our line of Encore and Accent ingredients.


Combining bakery and formulation know-how with a limitless toolbox of ingredients, we deliver smarter, fresher, better solutions that:

• improve the eating experience

• support clean label reformulation

fortify baked goods, sweet goods, and chocolate

extend shelf life

reduce sodium

• reduce waste and improve operational efficiencies

 Encore Plus™ 

For Dough Conditioning


encore_plus_logoWith Encore Plus™, we provide formula optimization tailored to suit your needs. Whether you seek a solution for dough strength and product softness, or a clean label alternative to a traditional dough conditioner, our team has the technical know-how and bakery expertise to provide a scalable solution. Through Encore Plus dough conditioning solutions, we help our partners overcome formulation challenges and deliver an ideal eating experience in muffins, breads, pizza, and more.


Particularly as consumer skepticism toward unfamiliar ingredients continues to rise, clean label shelf-life extension technologies that simultaneously deliver consistent, quality eating experiences are in demand.


Conventional ESLs and dough conditioners (DCs), such as sodium stearoyl lactylate, mono and diglycerides, or azodicarbonamide, have less-than-desirable profiles with consumers, and when seen on an ingredient label they do not communicate value for the product as a healthy, clean label option. In contrast, Delavau’s ESL and DC solutions offer a simplified label that better aligns your products with today’s clean label trends, placing nothing more than enzymes, ascorbic acid, fibers, and gums on your ingredient list.


With Encore Plus clean label calcium and enzyme solutions, we help foodservice and packaged foods brands deliver exceptional eating experiences and exceptionally clean labels.




Get in touch to discuss how Delavau can help you eliminate the following from your baked good formulations:


• L-cysteine

• Azodicarbonamide (ADA)


• Calcium sorbate

• Sodium metabisulfite

• Propionates

• Mono/Diglycerides

• Calcium peroxide

• Iodates

 Encore Fresh™ 

For Mold Inhibition


encore_fresh_logoWith Encore Fresh™, Delavau Food Partners delivers antimicrobial functionality that extends the shelf life of breads, sweet goods, and snacks. Encore Fresh has successfully extended the shelf life of a range of baked goods—including extending the shelf life of pita from 10 to 21 days—delivering mold inhibition while maintaining a desirable eating experience.


Get in touch to learn more about extending shelf life and enjoyability of breads, sweet goods, snacks, and more through clean label shelf-life extension solutions.


Use Delavau’s Encore Fresh™ ingredients to extend shelf life in a variety of bakery applications, including:

• flatbreads

• doughnuts

• cakes

• rolls

• pizza dough

• bread

• and more


 Encore Soft™ 

For Anti-Staling

encore_soft_logo In addition to extending shelf life, we offer turnkey and tailored ESL solutions that benefit both the quality and longevity of the eating experience. With Encore Soft™ anti-staling ingredients, we help our partners achieve the ideal balance between good-tasting and long-lasting. Recognizing that a fresher eating experience is often accompanied by a need for an extended shelf life, we’ve developed Encore Soft AM™, which pairs anti-staling and antimicrobial solutions for extended freshness and shelf life for breads, cookies, cakes, and more.


Noteworthy successes include extending the freshness of a shelf-stable snack cake from 30 to 45 days and doubling the lifespan of a yeast-raised doughnut from 18 to 36 hours.




In one recent case study, we found that preparing a standard yeasted donut with our Encore Soft product resulted in a donut with significantly better surface texture. Over 24- and 30-hour periods, the surface of the donut with Encore Soft was approximately 21 percent softer than that of a donut without it. By improving the quality of applications over their shelf life, our ESL and DC solutions promote a better eating experience for your customers.


Get in touch for more information or download our technical literature on texture improvement in baked goods.

 Encore Strong™ 

For Dough Strength

encore_strong_logoEncore Strong™ ingredients improve gluten development for dough strength, volume, elasticity, and tolerance. Modifying the flour protein (gluten) to increase dough strength, Encore Strong can improve flour tolerance and oven spring. Whether accommodating for seasonal or process-related flour variability, or overcoming the challenges of working with whole grains, Encore Strong delivers unprecedented control over processing and product quality.



 Encore Relax™ 

For Extensibility

encore_relax_logoWhen a formula requires additional dough length or pan fill, Encore Relax™ allows for unprecedented control over processing and product quality. By breaking down flour protein (gluten), Encore Relax reduces elasticity, increases extensibility, and shortens mix times to optimize consistency and quality of the finished baked good.




For Fortification


accent_logoIn addition to improving ingredient legends, Delavau helps our partners improve nutrition labels with calcium fortification of breads, snacks, baked goods, and even chocolate. With Delavau’s Accent™ fortification products, you can add an attractive label claim by incorporating calcium and other desirable minerals into baked goods, chocolate, compound coatings, and inclusions for breads, bars, snacks, and confections with little to no impact on the eating experience.


With our patented Accent fortification capabilities, we’ve delivered the same level of calcium as a glass of milk in a 6″ sandwich roll and have obtained good and excellent levels of calcium in flatbreads, tortillas, muffins, and loaf bread.




An ideal way for bread brands to differentiate themselves, our patented Accent fortification technology allows formulators to incorporate good, excellent, and glass-of-milk levels of calcium into bakery and confectionery applications.


In confectionery, the incorporation of the calcium into the chocolate coating or compound coating creates much-needed room within a nutritional bar, allowing for the addition of more fiber or protein. For active nutrition and snack bars in particular, it’s a fantastic way to bolster needed nutrients without interfering with the sensory experience.


Contact us to learn more about the calcium fortification possibilities for your bakery, snack, and confectionery applications.