DuPont Presents New Bakery Opportunities with Alternative Carbs

17 May 2016 --- DuPont Nutrition & Health sets a healthy direction for Europe’s hard-pressed bread market with a new concept inspired by Nordic thin breads. Rich in healthy carbs, Nordic Light Thins targets consumers who are turning their back on traditional wheat bread.

With 70% of consumers today making a conscious effort to follow a healthy diet, many see bread as being too high in calories, sugar and carbohydrates.

Nordic Light Thins is part of a series of DuPont alternative carbs concepts, designed to help bakers tempt consumers back to supermarket bread shelves.

50% Nordic grains
Soft and dimpled with a thickness between that of toast bread and tortillas, the thin bread concept contains 50% oats, buckwheat and barley in the flour – Nordic grains that are recognized for their high content of fiber and other important nutrients.

DuPont’s powerful blend of enzymes and vegetable-based emulsifiers POWERBake® Thins keeps the thin breads feeling soft and fresh for up to 14 days in ambient storage.

50% less refined wheat flour
“Thin bread has long been a firm favorite in Sweden and Finland, where consumers treat it as a sandwich bread,” says Jan Charles Hansen, principal bakery application specialist at DuPont.

“Nordic Light Thins is made with half the refined wheat flour of standard wheat bread. Among the fiber and nutrients, the concept contains beta-glucan, which helps to reduce high levels of blood cholesterol.”

Bioavailable nutrients
Other concepts in the DuPont alternative carbs series draw on the bioavailable nutrients in sprouted wheat, ancient grains and seeds, and the novel hybrid grain tritordeum, derived from wheat and barley.

The concepts include a barley breakfast biscuit, sprouted whole grain bread and nutritious tortillas. For bakers with extrusion facilities, DuPont has also developed a protein-enriched, high-fiber concept for extruded bread sticks. All the concepts contain ingredients from the DuPont Danisco range.