DuPont Nutrition launches new enzyme series for white breads and buns

DuPont Nutrition & Biosciences, a global food solution provider, has launched its POWERBake 6000 and 7000 enzyme series, created for European recipes.

The DuPont business unit claims its new enzymes can preserve the taste and quality of white breads and buns. They can do this while meeting clean label requirements.

DuPont Nutrition & Biosciences Europe food enzymes regional industry leader Maria Brandt said: “Consumers are looking for bakery products with friendlier labels, driven by their increasing concerns about sustainable eating and heightened concerns of potential negative health effects.

“With our new POWERBake series, we can provide improver houses and bakeries with the ability to meet these needs while maintaining quality in their sliced breads and buns.

“No other solution on the market offers such an effective ability to tackle the widespread demand for cleaner labels in bread.”

The company based the POWERBake 6000 series on its new lipase for its role in emulsification. It helps in dough strengthening and crumb structure.

The company developed its new oxidative module, POWERBake 7000, to improve the performance of white bread and buns.

DuPont Nutrition & Biosciences Food Enzymes global business leader Allyson Fish said: “DuPont has been a forefront innovator in emulsification technologies for the bread industry for decades.

“Tapping into deep ingredient knowledge, full formula understanding and production experience across all types of baked goods, we enable the bread industry to formulate throughout the clean label spectrum to answer customer demands.”

Last September, DuPont Nutrition & Biosciences has expanded its enzyme range with the launch of DuPont Danisco POWERPasta.

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