DuPont Presents New Bakery Opportunities with Alternative Carbs

635990737654091966DuPont_NH_PR New Bakery Opportunities with Alternative Carbs.jpg

17 May 2016 --- DuPont Nutrition & Health sets a healthy direction for Europe’s hard-pressed bread market with a new concept inspired by Nordic thin breads. Rich in healthy carbs, Nordic Light Thins targets consumers who are turning their back on traditional wheat bread.

With 70% of consumers today making a conscious effort to follow a healthy diet, many see bread as being too high in calories, sugar and carbohydrates.

Nordic Light Thins is part of a series of DuPont alternative carbs concepts, designed to help bakers tempt consumers back to supermarket bread shelves.

50% Nordic grains
Soft and dimpled with a thickness between that of toast bread and tortillas, the thin bread concept contains 50% oats, buckwheat and barley in the flour – Nordic grains that are recognized for their high content of fiber and other important nutrients.

DuPont’s powerful blend of enzymes and vegetable-based emulsifiers POWERBake® Thins keeps the thin breads feeling soft and fresh for up to 14 days in ambient storage.

50% less refined wheat flour
“Thin bread has long been a firm favorite in Sweden and Finland, where consumers treat it as a sandwich bread,” says Jan Charles Hansen, principal bakery application specialist at DuPont.

“Nordic Light Thins is made with half the refined wheat flour of standard wheat bread. Among the fiber and nutrients, the concept contains beta-glucan, which helps to reduce high levels of blood cholesterol.”

Bioavailable nutrients
Other concepts in the DuPont alternative carbs series draw on the bioavailable nutrients in sprouted wheat, ancient grains and seeds, and the novel hybrid grain tritordeum, derived from wheat and barley.

The concepts include a barley breakfast biscuit, sprouted whole grain bread and nutritious tortillas. For bakers with extrusion facilities, DuPont has also developed a protein-enriched, high-fiber concept for extruded bread sticks. All the concepts contain ingredients from the DuPont Danisco range.

DuPont

Collapse

DuPont claim to be “a world leader in market-driven innovation and science.” They have a business that has spanned two centuries (so far) and is active in more than 90 countries.

DuPont are focused upon providing food and beverage Industry innovations for a growing population.

DuPont’s stated aim is to improve the nutritional value of food, ensuring food safety, and finding smart, sustainable solutions to feed a growing population.

They say they offer food and beverage producers and manufacturers the leading range of solutions in the industry. Beginning at the farm, their hybrid seeds and crop protection solutions help increase food production. At the manufacturing and production level, their premium ingredients, like soy proteins from Solae and probiotics, help create nutritious, healthy, and innovative products.

“From planting the first seed to feeding billions of people, DuPont is committed to helping achieve a better, safer, and healthier food supply to meet the demands of a growing world—today and tomorrow.”

Related Articles

Food Ingredients News

INTERVIEW: New Naturex VP Highlights Quality, Authentication and Traceability

21 Feb 2017 --- Naturex recently announced the appointment of Reza Kamarei PhD, to the role of global Nutrition & Health R&D Vice President for Naturex. Kamarei holds four academic degrees in the field of nutrition and food science including a PhD in food science & technology from the Massachusetts Institute of Technology (MIT). He has extensive R&D and management experience in the areas of functional ingredients, nutraceuticals, food and beverages and dietary supplements. 

Food Ingredients News

SPECIAL REPORT: Alternative Proteins Trending – Plant, Insects and Marine Sources

21 Feb 2017 --- Demand for plant-based ingredients like algae, spirulina, seaweed, duckweed, pea proteins is climbing, as the appetite for pulses, non dairy or meat-free alternatives increases - even insects are getting in on the alternative protein scene. Interestingly the consumption of fresh fruit and vegetables is in a ten year decline with no real progress made in Europe, the US or elsewhere despite massive health campaigns pushing for everyone, kids especially, to eat more of the good stuff. 

Business News

Kerry Reports Strong Growth, McCarthy to Retire as CEO

21 Feb 2017 --- The CEO of Kerry Group has announced he is stepping down just at the company releases its preliminary results for last year which reveal a slight climb in revenue to €6.1billion (US$6.4billion). After nine years as CEO, Stan McCarthy, will retire as chief executive in September and as a director of the Group by the end of the year. 
Taking over as chief executive designate will be Edmond Scanlon who is currently president and CEO Kerry Asia Pacific. 

Business News

Record Food and Drink Exports for Britain

21 Feb 2017 --- The amount of food and drink exports in 2016 jumped by 10.5% to a record figure of more than £20bn (US$24.8) billion) as UK manufacturers responded to rapid growth in demand for quality produce, the Food and Drink Federation has said.

Food Ingredients News

KEY INTERVIEW: Andean Grain Address Demand for South American Super Grains

20 Feb 2017 --- The use of ancient grains has sky rocketed over the last few years, and the trend looks set to continue well into 2017. Increasing consumer interest in previously exotic seeds like chia and quinoa has fueled the application of seeds and grains in general.

More Articles