DuPont launches new range of enzyme for pasta

Danish firm DuPont Nutrition & Biosciences, a business unit of DowDuPont Specialty Products Division, has expanded its enzyme range with the launch of DuPont Danisco POWERPasta.

The enzymes range will help to maintain the quality of durum pasta, as well as authentic colour.

It will also help to reduce stickiness after cooking, prevent overcooking and enhance the shape and appearance of pasta.

DuPont Nutrition & Biosciences Middle East & Africa regional industry leader Paal Ladsten said: “At DuPont Nutrition & Biosciences, we see that consumers in markets on every continent are increasingly interested in locally sourced food products, but they aren’t willing to sacrifice appearance, texture or taste.

“Our POWERPasta range of enzymes offers a solution that leads to an improved eating experience while helping producers to push for greater profits by sourcing local wheat.”

The company added that its new offering will help food companies to identify cost-saving opportunities by using less expensive locally or regionally sourced wheat.

DuPont Global Food Enzymes and Food Protection business leader Allyson Fish said: “All pasta aficionados know to look for that ‘al dente’ bite, but it can be challenging to recreate that authentic experience when cooking dry pasta.

“Our enzymes help the producers bring that cultural authenticity to customers from around the world. We’re honoured to enable the combination of local ingredients and lower costs to even more delicious meals on a global scale.”

Last February, DuPont announced the development of the new PowerBake 6000 product range, which is based on a new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.