Pasta that bites: DuPont’s new enzyme range reduces stickiness and prevents overcooking

20 Sep 2019 --- DuPont Nutrition & Biosciences has unveiled its DuPont Danisco POWERPasta range of enzymes, the latest solution for customers in the rapidly expanding global pasta sector. This launch comes at a time of increasing popularity in pasta, particularly in the Middle East and Africa, where the dry pasta sector currently accounts for US$3.2 billion and is expected to grow 7.3 percent before 2023. In Turkey, Egypt and South Africa alone, more than 1,400 dry pasta products have gone to market since 2016.

POWERPasta enzyme solutions improve the consumer sensory experience by helping to maintain the eating, cooking and serving qualities and authentic color of durum pastas from the pack to plate. DuPont also notes that the solutions help food companies realize the significant raw material cost-saving potential of less expensive locally or regionally sourced wheat.

“At DuPont Nutrition & Biosciences, we see that consumers in markets on every continent are increasingly interested in locally sourced food products, but they aren’t willing to sacrifice appearance, texture or taste,” says Paal Ladsten, Regional Industry Leader, Middle East & Africa. “Our POWERPasta range of enzymes offers a solution that leads to an improved eating experience while helping producers to push for greater profits by sourcing local wheat.”

The POWERPasta range of enzymes helps to reduce stickiness after cooking, helps prevent overcooking and improve the shape and appearance of pasta, all of which leads to a better dish of pasta.

“All pasta aficionados know to look for that ‘al dente’ bite, but it can be challenging to recreate that authentic experience when cooking dry pasta,” says Allyson Fish, Global Food Enzymes & Food Protection Business Leader. “Our enzymes help the producers bring that cultural authenticity to customers from around the world.”

Last month, DuPont debuted Dimodan NG 100, an emulsifier marketed as a “next-generation” replacement for hydrated monoglycerides as a dough conditioner and crumb strengthener in a broad range of applications. Speaking to FoodIngredientsFirst at the time, the brand’s North American Regional Marketing Lead pegged the new ingredient as a solution that elevates the ease of baking while also helping manufacturers meet sustainability targets.

In June, the company also launched its Grinsted Plant-Tex egg white replacement system, with three different formulae appropriate for vegan alternatives to burger patties, cooked sausages, and cold cuts. Plant-Tex is touted as being cholesterol and allergen-free, as well as naturally sourced. The egg white replacement system is currently available in Europe, the Middle East, and Africa, with products manufactured with Plant-Tex expected to reach the market by Q3 or Q4 this year and a worldwide roll-out planned for 2020. 

Edited by Gaynor Selby