Comprehensive DuPont™ Danisco® Bakery Enzyme Range Targets Consumer Brand Loyalty.
DENMARK, Jan 25, 2012 – DuPont Nutrition & Health takes industrial bread to the next level of freshness with the launch of the broadest range of anti-staling enzymes on the European market.
With freshness still the top priority for consumers – according to Mintel*, weighing even more heavily than bread price – the enzymes bring industrial bakers a comprehensive set of opportunities to enhance consumer loyalty to their brand.
Tailored to All Needs
POWERFresh® bakery enzymes, which form part of the DuPont™ Danisco® range of ingredients, are based on innovative G4 and G+ enzymes and have already gained a significant following on the North American market. Now bakers in Europe can enjoy the benefits of both POWERFresh® and the MAXLIFE™ range of maltogenic Alpha-amylase blends.
This comprehensive anti-staling portfolio is tailored to meet all bakery needs when processing white, wholemeal and speciality bread products, such as brioche and panettone.
Softer but Still Resilient
Characteristic of the entire enzyme range is the ability to maintain a soft, moist crumb for considerably longer than traditional anti-staling solutions. It is this softness that consumers perceive as freshness when choosing which bread to buy. At the same time, the enzymes secure a high degree of resilience, ensuring bread products stay attractively in shape on store shelves.
“Our enzyme complexes delay starch retrogradation and other factors believed to be responsible for staling,” said Aart Mateboer, director of food enzymes at DuPont Industrial Biosciences.
“In this way, bakers gain an all-round solution that maintains the fresh feel of their bread products for longer, making consumers more likely to pick their brand each time they shop.
Bread waste is also reduced due to fewer product returns and the fact that consumers are less likely to throw part of the bread away.”
Consumers Prefer POWERFresh®
Evaluations by an independent consumer panel show a clear preference for bread made with POWERFresh®, noting only small changes in quality even after 10 days in storage. By comparison, bread samples made with the current market-standard enzymes lost their fresh appeal.
POWERFresh® and MAXLIFE™ are both available in powder and easy-to-dose tablet format.
Learn more at www.danisco.com/freshness
*Source: Mintel TGI. Base: 917 internet users aged 16+ who have bought bread in last six months.
DuPont™ Danisco® is the brand for a range of products that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of know-how across applications and processing. www.danisco.com
DuPont (NYSE: DD) has been bringing world-class science and engineering to the global marketplace in the form of innovative products, materials, and services since 1802. The company believes that by collaborating with customers, governments, NGOs, and thought leaders we can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment. For additional information about DuPont and its commitment to inclusive innovation, please visit www.dupont.com.
The DuPont Oval Logo, DuPont™, Danisco®, POWERFresh® and MAXLIFE™ are registered trademarks or trademarks of DuPont or its affiliates.
Jan 25, 2012