Aug 13 2010 --- Danisco is ready with powerful, new bakery enzyme products that maintain the oven-fresh softness, taste and texture of bread for at least ten days after baking.

Unlike the one-type-fits-all enzymes on the market, new POWERFresh Bread and POWERFresh Special with G+ technology provide tailored solutions for specific bread applications, including regional specialities such as ovals, panettone and brioche.

Joining Danisco’s well-proven POWERFresh Bun with G4 enzyme for buns and rolls, the new enzymes complete Danisco’s targeted range for bread anti-staling and freshness.

Both products will be available following their official global launch at the International Baking Industry Exposition (IBIE) in Las Vegas, Nevada on 26-29 September.

Big anti-staling news

“We believe the two new POWERFresh products with G+ technology is the biggest news in anti-staling enzymes for a very long time – and a cost-effective alternative to the current market standard. Consumers only have to squeeze bread once to feel the difference,” says James Laughton, Vice President at Danisco Food Enzymes.

The longer, fresher shelf life means more satisfied consumers, less waste due to fewer product returns, broader distribution opportunities and an enhanced brand image.

“We have high expectations that our new products will make a significant impact, particularly in the US which has a 70% share of the world market for bakery anti-staling enzymes,” says Laughton.

Softness with no sacrifice

Danisco’s patented G+ technology eliminates the need to compromise resilience when making bread as soft as possible.

“With POWERFresh, there are no sacrifices. Tests completed by 21st Sensory, Inc. in June 2010, show bread is considerably fresher after 10 days and has the resilience to stay in shape when stacked on supermarket shelves,” Laughton adds.

Impressive trial results

Evaluations by an independent consumer panel show a clear preference for bread made with POWERFresh, noting only small changes in quality after four or ten days in storage. By comparison, bread samples made with the current market-standard enzymes became hard and dry.

The baking industry has already carried out commercial-scale production trials following the impressive performance of the new POWERFresh products in pilot tests.