With the long-shelf life and prolonged preservation gaining momentum in the fresh, packed, and frozen-bread sectors, crumb softener is finding extensive application, especially in the baked food items. Moreover the highly cost-effective nature of crumb softener is positively impacting its adoption to keep wide range of bakery products stale-proof for several weeks, allowing further transport, long-lasting storage and lesser returns. Generally available in the form of paste and powder, crumb softener is an anti-staling agent, when added to bakery products, such as breads, cakes, pastries, pizzas, and tortillas, etc., delivers long-shelf life, appealing quality, and freshness, which are the key quality indicators in the customer's mind. Recent studies with fiber enriched breads showed positive results in terms of increase in volume and crumb texture, when diacetyl tartaric esters of mono and diglycerides (DATEM) and sodium stearoyl lactylate (SSL) were used, which may lead to a spike in crumb softener adoption.