DuPont Nutrition & Health Combines Fibers for Appealing, Healthier Bakes

30 Oct 2013 --- DuPont Nutrition & Health has overcome the sensory challenges in added-fiber bread and sponge cakes using combinations of soluble and insoluble fiber. Drawing on the fiber ingredients DuPont Danisco Litesse and FIBRIM, the solutions bring new opportunities for bakers to produce healthier products with high appeal.

Fiber has become one of the ingredients that consumers regularly look for on product packaging. But efforts to develop bread and cakes with a high-fiber claim have hit a wall of sensory issues, such as reduced crumb softness, poor texture and low volume. Bakery application specialists at DuPont have tested a series of solutions to resolve the problems.

The latest trials show that combinations of the soluble fiber Litesse and insoluble fiber FIBRIM produce the best result, giving bread and sponge cakes a volume similar to a control recipe, along with a comparable crumb softness and resilience over a 14-day shelf life. FIBRIM also contributes to improved surface browning.

Xue Si-Ying, bakery group innovation manager and application specialist at DuPont Nutrition & Health, comments: “This is an exciting finding. We can now overcome the volume and texture challenges that we used to have with high-fiber breads and cakes. This means consumers can enjoy the goodness of fiber in baked goods without having to compromise on product quality.”  

A fiber-rich diet can help avert constipation, hypertension and the growth of intestinal pathogens. However, despite extensive awareness campaigns by national health authorities, fiber intake in most parts of the world is still much lower than the 25-30g recommended daily intake (RDI). Added-fiber bakery products with high consumer appeal can play a part in reversing this trend.

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.

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

Almond Board of California: Snack Nuts Evolve with Changing Tastes

25 May 2017 --- A versatile ingredient, nuts account for a rising share of new product launches in the ever-evolving global snacks category. According to Innova Market Insights, snack nuts and seeds, like trail mixes, accounted for over 30 per cent of snack launches in 2016, up from 26.5 per cent five years previously.

Business News

Tate & Lyle Profits Jump 85 Percent

25 May 2017 --- Profits at UK food ingredients maker Tate & Lyle have jumped 85 percent in the last financial year bolstered by a weaker British currency and a strong company performance.

Food Ingredients News

Symrise Launches New Asia-Pacific Innovation & Technology Centre

25 May 2017 --- Symrise AG unveiled its new Asia-Pacific Flavor Innovation and Technology Centre on 23 May 2017. It was officially opened by Dr Heinz-Jürgen Bertram, CEO of Symrise AG.

Business News

High Sugar Prices Sweetened Nordzucker Profits

25 May 2017 --- Leading European sugar maker Nordzucker closed the 2016/17 financial year with net income of €99 million (US$111 million) with the increased sales and improved prices for sugar contributing factors to the strong performance.

Food Ingredients News

Flavored Concepts Trending in Cider

25 May 2017 --- The global cider market surpassed 2.3 billion liters in 2016 and continued to enjoy volume growth in 2017. This was predominantly driven by vast growth in the key cider markets, the US and UK, and growth in upcoming markets such as Germany and Poland. 

More Articles