DuPont to Offer Three Newly Approved Food Enzymes in Japan
27 Jun 2017 --- In June, the Ministry of Health, Labor and Welfare granted DuPont approval for three bakery enzymes to be used as processing aids in Japan. With this recent new approval, bakers and flour millers can now include POWERFresh and POWERSoft range of enzymes to maintain superior fresh-eating quality, improve softness and moistness in their bakery applications.
Lee Lai See, Regional Business Director, Food Enzymes, ASPAC told FoodIngredientFirst: “Japan is a highly innovative bakery market accounting for 13 percent share of all bread and sweet bakery products launched globally. It is also a quality-conscious market of discerning consumers willing to pay for high quality, premium products with good taste, texture and freshness.”
“The pursue for clean label products is on an upward trend with more consumers demand for foods that are labelled ‘free from’. According to the Japanese food regulation, enzymes are considered as “processing aids” and not required to be listed on a packaged label since they are inactivated during the baking process.”
“These 3 new products are mainly developed for Japanese sandwich bread, sweet buns and cakes,” she adds.
“The demand for healthy, nutritious and premium product will continue to rise in Japan. We are already working on the next generation of anti-staling amylase G+ which is an improved version of the G4 amylase. G+ is already gaining popularity in North America and Europe and is in the pipeline for launch in Asia including Japan, as soon as it receives regulatory approvals. We will also be launching a series of POWERBake bakery strengtheners in ASEAN this year to help bakers achieve consistent baking performance, improves yield and bread quality,” notes Lai See.
Bakery Enzymes for the Finest Bake
Whether it is frozen dough or freshly baked ready-to-eats, the advantages for manufacturers is obvious – consistent quality with excellent bite, crumb and texture. Based on proprietary G4 amylase technology, the unique POWERFresh and POWERSoft enzymes with anti-staling properties are proven to improve and maintain bakery freshness throughout shelf-life with better cost-in-use advantage.
The POWERFresh range maintains softness and delivers extra resilience in breads.
POWERFresh 3150 is a customized blend suitable for soft rolls, while POWERFresh 4150 is specially tailored for sandwich breads. In sweet baked goods, POWERSoft 7033 promises a luxurious eating sensation and delivers superior moistness and softness in pound and sponge cakes.
Unrivalled Performance
“The Asia food landscape is changing, consumers with improving spending power are constantly pressuring manufacturers to improve and expect the highest product quality. Foods and beverages not only need to look good, they must also taste good,” says Lai See.
“The performance results of these new solutions are promising and will help manufacturers develop fresh and differentiated products to address the demands for premium quality bake in Japan,” she adds.
by Elizabeth Green
