ViviMax™ Annatto is a gmo-free double strength water soluble natural color produced from various carotenoid pigments found in the seeds of the achiote tree.

Transglutaminase Enzyme binds the protein in wheat and flour and improves the characteristics of the dough and overall sensory properties of baked goods.

Natural & Clean Label Preservatives inhibit the growth of undesirable yeasts and molds in baked goods in a biologically friendly way.

Bacillus Coagulans is a heat stable probiotic strain used in the bakery which can deliver health benefits such as a healthy gut.

Natural Flavors are a product that gives taste or enhances flavors in an existing product. Flavors help compensate for any loss of flavor caused by high temperatures.