Leavening Innovation

Extended Shelf Life

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LEVAIR^® ESL

Bakeries and retailers are on a never-ending search to extend shelf life of baked products, reduce product spoilage, and maintain full displays. As bakeries have worked to solve the challenge of prolonging product life, many have faced the trade-off between maximizing product shelf life and maintaining product quality and texture.

Innophos has solved this long-standing industry challenge with LEVAIR® Extended Shelf Life (ESL), our latest innovative, patent pending leavening solution. LEVAIR® ESL is proven to reduce stales by extending shelf life, all while maintaining volume and texture to ensure consistent taste and quality with less chemical preservatives.

Explore LEVAIR^® ESL

LEVAIR® ESL, our latest innovative, patent-pending leavening solution, reduces stales by doubling the shelf life of baked goods while maintaining volume and texture to ensure consistent taste and quality — all with less chemical preservatives.

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New LEVAIR® ESL Whitepaper

Commercial bakeries must overcome many challenges in today’s business environment. Finding solutions to improve profitability, reduce waste, and address evolving consumer trends are critical for bakeries to stay ahead of the game.

Read our latest whitepaper to learn the keys to extending shelf life in baked goods, and how patent-pending LEVAIR® ESL technology works. We highlight results from three case studies on cupcakes, pound cakes, and mini donuts.

Download LEVAIR® ESL Whitepaper

Our Value Proposition

For Bakeries

Reduce stales
Expand distribution opportunities
Ensure consistent taste and quality with less chemical preservatives
Increase production runs to build inventory
ESG benefits: Reduce waste, improve operational efficiency

For Retailers

Reduce shrink due to product expiration
Maintain full displays and reduce “out of stocks”
Increase sales opportunities
Enable “Direct to Consumer”

Featured Ingredients

LEVAIR® Extended Shelf Life (Food)