industry profile: dupont

8/20/2019 Industry profile: DuPont

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What role do enzymes play in the baking process?Enzymes are naturally present in our, yeast, and severalother common raw materials used in bakery products andhave been used for thousands of years.

Commercial industrial enzymes were introduced 35years ago as a way to get the benets of enzymes in acontrolled and safe way. Enzymes play an important role inthe vast majority of baked goods to achieve the wantedperformance in both dough and bread, for example, highervolume, better dough handling and improved softness.

Bakery enzymes such as amylases help modify starch duringthe baking process. Slowing starch retrogradation, theyensure bread stays soft and retains its original freshness forlonger, thereby reducing food waste, energy consumptionand carbon footprint. Enzymes used in cakes and mufnsenhance softness, moisture and reduce crumbling, helpingimprove taste perception and convenience in the on-the-gomarket.

Using enzymes such as proteases and xylanases in products

like biscuits and crackers also provides a number of benetsduring production; the use of these enzymes can improvethe dough handling and make sure the nal product has theright shape. Other baked goods that can benet in similarways to bread are buns and rolls, bagels, thins, pretzels,English mufns, and tortillas.

What are the latest innovations regarding enzymes atDuPont for food and bakery applications?In 2014, we launched a new cellulase, DuPont™ Danisco ® POWERBake ® 9000, especially for wholegrain, oat and ryebread applications. We noted consumers’ growing interest inhealthier high grain content breads Enzymes can help givewhole grain bread a higher volume, lighter texture or crumbstructure, resulting in a better eating experience.

This year we are commercialising new enzymes under thename DuPont™ Danisco ® POWERMill™, especially for wheatmilling customers. These enzymes help improve wheatprocessing efciency by enhancing our extraction, reducingwheat conditioning time and reducing energy consumption.

Consumer scrutiny of product labels and productquality is ever increasing coupled with shops suchas Whole Foods stocking ‘clean label’ products only.What does this mean for the market and how canenzymes assist in the elimination of certain additives?Enzymes are processing aids, not ingredients. Current

labelling legislation does not require them to be listed onproduct labels because they are either not active in thenished product and/or they have already performedthe action they were intended to perform. Enzymes oftenperform different tasks from emulsiers and in most casesactively work with additives to provide a given effect in thenished product. The confusion arises when enzymes arepresented as being equal to, or in some cases alternativesto, additives - this leads to the misconception that enzymesare additives.

Can you tell us about the current product range ofenzymes offered by DuPont and their applications?DuPont has a very strong baking enzymes portfolio in allmain categories: alpha-amylases for our, softeners and

strengtheners. We focus on nding solutions to meet thespecic needs of each application. For example, theDuPont™ Danisco ® POWERFresh ® product range for breadand buns; POWERSoft ® Cake product range for cakes andPOWERFlex ® product range for tortillas and at bread.Furthermore, we have introduced the POWERBake ® and the

Maria Brandt joined DuPont in 2008 as Global ProductManager for Bakery Enzymes. She is responsible formanaging the product portfolio and new productdevelopment. Prior to joining DuPont she worked atRoyal Unibrew and was responsible for their trademarketing in the hotel and restaurant industry,managing key brands and the larger clients. Mariaholds a Masters degree in business and marketing

from the Southern University of Denmark in Odense,Denmark. DuPont work with millers, improver houses,and industrial bakeries. Globally, they are a leadingplayer in enzymes with signicant investment in food,but also animal nutrition, personal care, detergentsand biofuels.

DuPont

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GRINDAMYL range for improved dough handling, volumeand better crumb structure. We do not believe that onesolution ts all and continuously optimise and launch newproducts.

Products that tend to benet the most are those that requirefresh keeping and in particular those that also have aspecic volume requirement. Most traditional pan breadsare expected to be soft and light in texture and are nowalso expected to stay fresh for up to three weeks. Anti-stalingenzymes such as the PowerFresh ® line from DuPont can help

keep baked goods retain original freshness for extendedperiods and the PowerBake ® line can be used to improvevolume and dough handling properties.

The growth of whole grain varieties has alsocontributed to an escalating use of enzymes tocounter technical challenges. What do you predictthe future of enzymes and their applications will be?The challenge for the whole grain varieties is that the bakedgood very easily becomes dense and heavy and thushas a lower eating quality. Enzymes can help in giving thewhole grain bread a higher volume, lighter texture or crumbstructure so eating bread with whole grain becomes abecomes a delicious experience.

What percentage of the enzyme market does theDuPont division represent?We work with millers, improver houses, and industrial bakeries.Globally, we are a leading player in enzymes with signicantinvestment in food, but also animal nutrition, personal care,detergents and biofuels. In the food and beverage enzymespace we have strength in bakery, brewing and non-alcoholic beverages (sugars).

Is there a link between enzymes and their role inpreventing bread waste?Bread waste happens several places in the value chain. Therst place is in production where bread is made. Ends canbe cut off for toast bread or bread not in the right shape

often gets thrown away. Some industrial bakeries are lookingto turn the bread into slurry to be reused in production, andhere enzymes can help. Enzymes can help break downbread faster and thus make it easier to use more of thebread waste back into the production.

The second place bread waste occurs is at the supermarketor at home when bread gets stale and is thrown away. Asan example, 30 percent of bread products are wasted in theUK alone. This represents more than 320 000 tons of breaddiscarded each year because it has lost its freshness. Byadding our emulsiers and enzymes, we can keep breadfresher up to seven days longer. This diverted energy savingsis equivalent to taking 42 000 cars off the roads each year.

Starch, which makes up approximately 70 percent of our,is regarded as the main our component involved in staling.

After baking, the gelatinized starch in bread tends to re-associate or, to use another term, retrograde. Functionalingredients that limit retrogradation are instrumental inimproving crumb softness. Bakery enzymes such as amylaseshelp modify starch during the baking process. Slowing starchretrogradation, they ensure bread stays soft for longer thanbread made without enzymes.

Gluten-free products suffer from staling issues similar totraditional baked goods and use of anti-staling enzymes canbe a good tool to reduce staling in these also. In DuPont wecontinue to look for ways to develop our broad portfolio ofenzymes in new application areas, so we’re also working withdifferent our types like rice or cassava, both for emergingmarkets but also to support gluten-free recipes.

What do you see as the future for enzymes?Aside from their specicity, enzymes often offer other benetsthat stretch beyond the product itself. Enzymes can oftenreplace substances or processes that may present safety orenvironmental issues, help reduce salt and sugar content

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Leiber GmbH

Hafenstraße 24

49565 Bramsche

Germany

Tel. +49 (0)5461 9303-0Fax +49 (0)5461 9303-29

www.leibergmbh.de

[email protected]

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of foods, and enhance nutritional value. Enzymes arevery specic and will work under mild reaction conditions,allowing selective reactions in the presence of sensitivesubstances. Today, enzymes are already used in a variety offoods from beer, dairy, oils and fats, meats and, of course,bakery products. However, innovative new applicationsand solutions are continuously being found together withfood producers to help meet the needs of the growingpopulation.

DuPont has food research centres around the world whereapplication scientists work in close collaboration with our

customers to nd new and better ways to solve food andnutrition challenges and create sustainable solutions essentialto a better, safer, and healthier life.

At our largest R&D facility for food ingredients in Brabrand,Denmark, our scientists are constantly examining howingredients act and interact in food systems. State-of-theart application laboratories are equipped with the latestanalytical and pilot plant equipment that are customizedfor developing innovative solutions for bakery, dairy and ice-cream, beverages, meat, and many other industry areas.

DuPont are sponsors of the American pavilion at theWorld EXPO currently being held in Milan. How areDuPont actively engaged in ensuring enough food fora growing population?Food security is at the heart of our priorities. Across theglobe, DuPont businesses - DuPont Pioneer, Crop Protection,Nutrition and Health, Packaging and Industrial Polymers,and Industrial Biosciences - are addressing food security withscience-based innovations. We are building collaborationswith businesses, NGO’s and governments, and working withlocal farmers and food producers.

In the spirit of “what gets measured gets done,” weannounced in 2012, corporate goals to enhance global foodsecurity that would be realized by the end of 2020:

• Innovating to Feed the World - DuPont committed

$10 billion to research and development, and theintroduction of 4 000 new products by the end of 2020.The work centers on developing innovations that willproduce more food, enhance nutritional value, improveagriculture sustainability, boost food safety, extend foodfreshness and reduce waste.

• Engaging and Educating Youth - By the end of 2020,DuPont will facilitate two million engagements with youngpeople around the world to transfer the knowledge ofsustainable food and agriculture and the impact it willhave on a growing population.

• Improving Rural Communities - DuPont will workto improve the livelihoods of at least three millionfarmers and their rural communities through targetedcollaborations and investments that strengthenagricultural systems and make food more available,nutritious and culturally appropriate. This is in addition tothe work already being done by DuPont to enhance thelives of hundreds of millions of farmers through our normalbusiness practices.

As a part of our commitment to food security, DuPontcommissioned the development of The Global FoodSecurity Index, a comprehensive measurement tool thataddresses the need for specic metrics to illustrate whatfood security looks like at the local level - country bycountry and globally. The Index is a catalysing stakeholder

collaboration to develop solutions for pressing issues such asfood affordability, availability, nutritional quality and safety.Not only does it provide an objective, worldwide perspectiveon food security, but also it gives course for action. Weencourage everyone to explore the interactive online tool to

explore the drivers of food security in 107 countries.

IAOM Mideast and Africa District conference

DuPont will be present at the IAOM Mideast and Africa onthe 3 November at 10:00 am, with the conference “WheatProcessing Enzymes for Enhanced Milling Efciency”,presented by Andrew John Flounders, Senior ApplicationSpecialist, DuPont Nutrition and Health.

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GLOBALG.A.P.IFA STANDARD

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China Seafood & Fisheries Expo4-6 November, Qingdao, ChinaBooth No. E2-1130

www.globalgap.org/events

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industry profile: dupont

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