DuPont Nutrition & Health Debuts New Bakery Fermentate
03 Sep 2014 --- DuPont Nutrition & Health, the world’s leading provider of probiotics, cultures and fermentates, announced the launch of MicroGARD 910 – a new ingredient-based option for the baking industry that controls the outgrowth of mold during shelf life. Made from cultured wheat starch, MicroGARD 910 gives bakers the reliability of consistent shelf life, while at the same time, simplifying their ingredient decks.
MicroGARD 910 effectively controls surface mold, while providing the added benefit of softness and flavor enhancement in final applications, such as tortillas, muffins, cakes, refrigerated doughs and pan bread.
“The baking industry is under a lot of pressure to reduce waste by improving shelf life. Yet at the same time, they’re being asked to use more traditional and basic ingredients,” explains Troy Boutte, group manager-Bakery, DuPont Nutrition & Health. “This is a real challenge – you’d think the one would negate your ability to do the other – but with MicroGARD 910, we’re introducing a product that will allow bakers to reduce waste and label complexity.”
The food protection experts at DuPont Nutrition & Health understand that effectively controlling mold, consistently from batch to batch for a satisfying product experience is integral to a brand’s image. To maintain efficacy and ensure ample supply, MicroGARD 910 is being produced in a state-of-the-art fermentation facility where stringent quality controls are in place. “We know that to our customers a consistent supply of material is equally as important as product performance,” said Matthew Hundt, global product manager, DuPont Nutrition & Health. “With our manufacturing footprint, we have an ample, consistent supply for the NAFTA market.” MicroGARD 910 is immediately available for bakery customers in Canada and the United States.
The DuPont Danisco range of high-quality fermentates and blends includes the MicroGARD fermentates range and the BioVia and NovaGARD blends portfolio.
