DuPont Nutrition & Biosciences has introduced its PowerBake 6000 and 7000 enzyme series, developed especially for European recipes. The enzymes offer an emulsification solution that preserves the taste and quality of white breads and buns while meeting customer demands for clean labels. According to DuPont, the enzymes show an improvement on volume (5-15%) and initial softness (by 10-25%) with zero compromise… Read more »
Enabling bakers to produce cost effective, high-quality products with the DuPont™ Danisco® GRINDAMYL™ SUREBake product range. The rising costs of ascorbic acid is prompting many baking industry manufacturers to search for an alternative dough strengthener. Regulatory measures on environmental compliance and control in China have caused price hikes on ascorbic acid to continue. This poses significant challenges for bakeries to… Read more »
DuPont Nutrition & Health has announced the development of the POWERBake 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns. The new product range is making its debut at the ASB Baking Tech 2018 convention in Chicago. The POWERBake 6000 offering is developed to enhance dough… Read more »
“Clean”, says DuPont Nutrition & Health, is the simple, five-letter word driving today’s product labels and ingredient lists. More health-conscious consumers want cleaner, shorter labels
DuPont™ Danisco® enzymes will drive the standard of bakery specialties to the next level.
DuPont has received regulatory approval for three bakery enzymes to be used as processing aids in Japan.
DuPont announced the launch of a new range of bakery enzyme products at the MOBAC 2017 trade fair in Osaka, Japan, February 22-25. The new enzymes provide a cost-effective solution, while boosting indulgence appeal in cakes and keeping the softness and resilience of fresh-baked bread longer, the company announced.
DuPont Nutrition & Health says it has completed its switch to 100% certified sustainable palm oil and palm oil derivatives used in its global emulsifier production in a transition that began in 2009.
DuPont Nutrition & Health is highlighting what it says is the depth and breadth of its bakery ingredient portfolio, focusing on clean label ingredient strategies, shelf life extension and non-PHO solutions.
DuPont Nutrition & Health says it is setting a healthy direction for Europe’s hard-pressed bread market with a new concept inspired by Nordic thin breads that are said to be rich in healthy carbs.