Biotechnology in the Bakery: on the Rise!

Abstract

This bold statement was issued by Esther Delnoij on 7 May 1994. At that time she was head R&D of a manufacturer of bread improvers. Like cheese, bread is one of the oldest traditional biotechnological products. In the last decade of the last century, however, modern biotechnology has also entered the baking industry in the form of recombinant enzymes as bread improvers and raw materials that may originate from genetically modified crops.