Enzyme Innovation



Enzyme Innovation is a research-driven true manufacturer with more than 67 years of manufacturing experience, and unparalleled expertise in industrial probiotics and enzymes. We provide clean-label, eco-safe solutions to more than 25 industries, including baking, food and beverage, craft brewing and animal feed. Our enzyme solutions improve everything from shelf-life to dough extensibility and crumb structure.

With rapid advancements and the ever-growing need for clean-label products, enzymes have become essential to the baking industry. Enzymes offer dough conditioning solutions to replace chemical ingredients in a label-friendly way. In addition, enzymes provide improved control over texture, volume, moisture, color and taste.

As the functional food market continues to grow, our research-backed, clinically proven probiotic ingredients offer a seamless addition to baked goods. They are heat-stable and shelf-stable, able to survive processing, distribution and storage, making it easy for manufacturers of baked goods.

Unparalleled technical expertise, short lead times and the highest quality set us apart. Our state-of-the-art, NSF GMP and FSSC 22000-certified manufacturing facilities are accredited by elite organizations, including The Non-GMO Project, OK Kosher and ISA Halal. We also offer organic-compliant products. Our on-site ISO-17025 accredited laboratory offers full-service analytical and microbiological testing. In addition, a dedicated on-site R&D laboratory offers support to the baking industry. Enzyme Innovation provides the highest quality, and unparalleled technical expertise and customer service.




SEB LBSC™ (Weizmannia coagulans – formerly Bacillus coagulans)
A powerful spore-forming probiotic, SEB LBSC  is thermo-, shelf- and low acid pH-stable, and performs in all baked goods! Spore-forming probiotic species, such as SEB LBSC™, form protective endospores and demonstrate a high survival rate and stability in dietary supplements, foods and the human gut. 

Studies show SEB LBSC™:

  • Promotes gut health
  • Promotes relief from bloating and digestive discomfort
  • Supports rapid recovery from diarrhea
  • Promotes immune health

recent study examined the stability of SEB LBSC™ and its impact on the sensory attributes of foods, such as tortillas, tortilla chips and chocolate. Results showed SEB LBSC™ not only exhibited survival rates of up to 98% after processing, foods containing this probiotic maintained aroma, taste, texture and likeability, indicating it seamlessly integrates into foods without altering their sensory appeal.

SEBake Fresh Ultra™ (high-performing maltogenic amylase)
SEBake Fresh Ultra is a powerful enzyme formula for all baked goods, including tortillas.

Studies show SEBake Fresh Ultra™:

  • Extends shelf-life
  • Prolongs softness 
  • Improves crumb springiness 
  • Lowers production cost and improves profitability

Studies on the use of SEBake Fresh Ultra™ in
corn tortillas and white sandwich bread showed SEBake Fresh Ultra™ prolonged freshness, increased shelf-life and maintained the sensory quality of both products. When used in corn tortillas, the maltogenic amylase enhanced softness, foldability and rollability. In sandwich bread, SEBake Fresh Ultra™ improved slice firmness and foldability, and decreased crumbling.


Contact us

Enzyme Innovation
13591 Yorba Ave. Chino, CA 91710 USA
Phone: 909-203-4620
Email: [email protected]