DuPont Creates Bakery Ingredient Systems for Lighter Carbon Footprint
DuPont Nutrition & Health is focusing on whole grain bread in a drive to help industrial bakers optimise their raw material use, reduce waste and cut their carbon footprint overall.
DuPont Nutrition & Health is focusing on whole grain bread in a drive to help industrial bakers optimise their raw material use, reduce waste and cut their carbon footprint overall.
A tailored bakery system from the Fiberline range, part of the DuPont Danisco ingredient portfolio, offers bakers a value-added solution to raw material waste by enabling full utilisation of wheat grains in bread with high consumer appeal.
Sensory evaluations have found the system overcomes previous issues with producing whole grain bread that consumers will accept as a reduced-carbon, white bread alternative.
“Whole grain bread is recognised as a healthy source of dietary fibre. It also has a carbon footprint that is around 7 percent lower than that of white bread because it makes use of the entire wheat grain. When milling flour for white bread, around 25 percent of the grain is removed,” said Nic Franciosi, bakery application specialist at DuPont Nutrition & Health.
Using Fiberline 105, bakers can produce whole grain bread with the mild taste and soft texture of white bread, as preferred by most European consumers. In addition to optimising raw material use, the bakery system saves costs by reducing the need for gluten to achieve a similar volume to white bread.
The solution is part of a growing portfolio of DuPont Danisco ingredients for improved sustainability in baking.
For reduced bread waste, new combinations of enzymes and emulsifiers can extend the fresh-keeping properties of bread during shelf life, encouraging consumers to throw less bread away.
“Sustainability is not just about image improvement. It is the food trend with the biggest potential for increased profits. Solutions that utilise raw materials 100 percent and cut waste save money,” said Anne Host Stenbak, DuPont Nutrition & Health industry marketing manager.
DuPont also offers an extensive range of emulsifiers based on sustainably sourced palm oil to address concerns about the impact of palm oil on the environment and local communities where it is produced.
Source: DuPont Nutrition & Health
Sensory evaluations have found the system overcomes previous issues with producing whole grain bread that consumers will accept as a reduced-carbon, white bread alternative.
“Whole grain bread is recognised as a healthy source of dietary fibre. It also has a carbon footprint that is around 7 percent lower than that of white bread because it makes use of the entire wheat grain. When milling flour for white bread, around 25 percent of the grain is removed,” said Nic Franciosi, bakery application specialist at DuPont Nutrition & Health.
Using Fiberline 105, bakers can produce whole grain bread with the mild taste and soft texture of white bread, as preferred by most European consumers. In addition to optimising raw material use, the bakery system saves costs by reducing the need for gluten to achieve a similar volume to white bread.
The solution is part of a growing portfolio of DuPont Danisco ingredients for improved sustainability in baking.
For reduced bread waste, new combinations of enzymes and emulsifiers can extend the fresh-keeping properties of bread during shelf life, encouraging consumers to throw less bread away.
“Sustainability is not just about image improvement. It is the food trend with the biggest potential for increased profits. Solutions that utilise raw materials 100 percent and cut waste save money,” said Anne Host Stenbak, DuPont Nutrition & Health industry marketing manager.
DuPont also offers an extensive range of emulsifiers based on sustainably sourced palm oil to address concerns about the impact of palm oil on the environment and local communities where it is produced.
Source: DuPont Nutrition & Health
All content and features on this website are copyrighted with all rights reserved. The full details can be found in our privacy statement
