DuPont Nutrition and Biosciences unveiled a new innovation to bolster the bakery category. This new innovation goes by the name DuPont™ POWERBAKE® 6000 and 7000, which are enzyme series designed to improve bakery recipes by preserving the taste and quality of white breads and buns. The new series also will help category providers meet consumer demand for clean labels.
“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,” said Maria Brandt, Regional Industry Leader for Europe, Food Enzymes. “No other solution on the market offers such an effective ability to tackle the widespread demand for cleaner labels in bread.”
According to a press release, the POWERBake 6000 and 7000 series will help DuPont’s customers—improver houses and bakeries in Europe—capture market share in a growing segment by addressing the demand for clean labels. The solution is complementary to the broader range of DuPont™ Danisco ingredients for the baking industry, including traditional emulsification technologies.
“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," added Allyson Fish, Global Business Leader of Food Enzymes. “This new POWERBake solution for Europe allows our customers access to an effective alternative to traditional strengthening solutions.”
The new series was formulated to help create an optimized, cleaner label product while still maintaining quality. Specifically, the enzymes improve volume by 5 to 15 percent and initial softness by 10 to 25 percent, with zero compromise on crumb structure or shock tolerance when compared with traditional emulsification solutions or existing clean label options on the market, as noted in the press release. For the POWERBake 6000, this enables the replacement of mono- and diglycerides, while the POWERBake 7000 enables the replacement of mono and diglycerides + SSL or DATEM in white bread and buns.
How will this new bakery innovation improve the category as a whole—in Europe and beyond? Stick with Deli Market Newsas we stay on top of the latest happening across all of our industry’s categories.