DuPont Brings Fresh Solutions to the Table and Debuts Dairy Innovations in India
25 Jan 2017 --- DuPont has launched bakery enzyme solutions that promise to keep cakes softer and fresh-baked bread extra resilient.
Based on G4-amylases, DuPont’s POWERSoft Cake Enzyme product is documented to have a significantly more potent effect than traditional anti-staling enzymes. According to DuPont, cakes made with this enzyme range are moister, softer and less crumbly. The texture, mouthfeel and perception of freshness is also enhanced.
The POWERFresh range uses the proprietary G4 amylase technology to improve the softness throughout the shelf life still maintain good eating quality.
Indian Launch
Meanwhile the nutrition and health experts are also addressing today’s consumer trends in the dairy space with innovative ingredients solutions to be launched in India.
The Yo-Mix CURD Cultures series ensures a reliable industrial scale production of Indian curd, lassi and buttermilk in desired texture and taste. The new range of cultures caters to the diverse needs of the Indian market in fresh fermented dairy products.
“To address the fast growing market demand, producing retail curd on an industrial scale and maintaining consistency through shelf-life can be a challenge for manufacturers. The YO-MIX CURD Cultures Series from the DuPont Danisco range have been developed to meet key challenges that curd manufacturers are facing,” says Parth Patel, business director, South Asia, DuPont Nutrition & Health.
“The dairy space in South Asia market is diverse with a strong demand for fresh ideas, indulgent recipes and innovative products. DuPont has a broad portfolio of food ingredients and exceptional dairy application knowledge. We are able to assist product developers with innovations for all varieties of dairy products like ice creams, frozen desserts, varieties of cheese, milk shakes and fresh fermented dairy.”
“The Indian dairy industry does not only consist of the large milk cooperatives. There are also innumerable small-medium dairies that exist in tier 2 cities. Everyone wants to grow and make the best value added dairy products for their customers that meet their regional need and taste. I think that’s where we will add value, help them differentiate, innovate and commercialize products faster to market,” adds Sujith Sathyadas, marketing manager, DuPont Nutrition & Health, South Asia.
Senior application specialist Karuna Jayakrishna also says the broad range of starter cultures for traditional Indian fermented products will enable manufacturers to maintain consistency in product quality, improves production efficiency, fast fermentation time and value optimization in recipes.
“These are unique culture formulations for higher phage resistance together with biodiverse culture species for a variety of tastes and textures matching consumer preferences across different regions in India,” he says.
