DuPont has received regulatory approval for three bakery enzymes to be used as processing aids in Japan.
In June, the Ministry of Health, Labor and Welfare granted DuPont approval for three bakery enzymes to be used as processing aids in Japan. The enzymes first debuted at the MOBAC Show at Osaka in February earlier this year, in anticipation of a regulatory nod. With this recent new approval, bakers and flour millers can now include POWERFresh and POWERSoft range of enzymes to maintain superior fresh-eating quality, improve softness and moistness in their bakery applications.
Whether it is frozen dough or freshly baked ready-to-eats, the advantages for manufacturers is obvious – consistent quality with excellent bite, crumb and texture. Based on proprietary G4 amylase technology, the DuPont POWERFresh and POWERSoft enzymes with anti-staling properties are proven to improve and maintain bakery freshness throughout shelf-life with better cost-in-use advantage.
“The Asia food landscape is changing, consumers with improving spending power are constantly pressuring manufacturers to improve and expect the highest product quality. Foods and beverages not only need to look good, they must also taste good.” says Lee Lai See, regional business director, Food Enzymes, ASPAC.
“The performance results of these new solutions are promising and will help manufacturers develop fresh and differentiated products to address the demands for premium quality bake in Japan,” she adds.
The new range of bakery solutions were introduced at the Japan Institute of Bakery technical seminar on June 27 in Tokyo. Dr. Karsten M. Kragh, senior staff scientist who has led in the development of G4-amylase will share the story behind this successful advancement.
Source: Asia Food Journal