Maximizing freshness: DSM expands bakery portfolio, taps into convenience trends
21 Nov 2019 --- Royal DSM has launched two new additions to its BakeZyme portfolio: BakeZyme Fresh XL and BakeZyme Master. Developed to address freshness challenges faced by bakers globally, these maltogenic amylase solutions enable the production of high-quality baked goods, such as on-the-go sandwiches and tortilla wraps, with improved, longer-lasting softness and sensory properties.
“DSM’s new maltogenic amylase solutions for the baking industry improve the resilience of baked goods. It took two years to develop the latest additions to DSM’s BakeZyme portfolio, BakeZyme Fresh XL and BakeZyme Master,” Kjeld van de Hoef, Business Director for Baking at DSM, tells FoodIngredientsFirst.
BakeZyme Master prevents staling while improving the foldability of products like tortilla wraps.Bread staling is a complex process involving a combination of physical, chemical and sensory changes, making the product less appealing to consumers. Crumb firmness is the most widely used indicator of staling. DSM’s BakeZyme portfolio, in addition to its CakeZyme portfolio (for use in cake production), is designed to help manufacturers delay the onset of crumb firmness, preventing staling and keeping products fresh for longer, even while refridgerated. These properties enable the production of more consistent baked goods.
“BakeZyme Fresh XL has been designed to increase moistness in a range of bread types, including white, whole wheat and rye bread and buns. Meanwhile, BakeZyme Master has a similar level of performance as BakeZyme Fresh XL but it also enhances the sensory profile of bread and improves the foldability of products like tortilla wraps, preventing cracking at folding points,” says van de Hoef.
The launch comes during a time where there is increased demand for convenient food that stays fresh for longer, without compromising on quality or taste. By extending the shelf life of baked goods, these solutions support industry players in actively reducing food waste, notes DSM.
“Across the baking industry, staling is one of the main causes of food waste – making it a top priority for producers to find solutions that allow them to extend the shelf life of baked goods effectively. With roughly one third of the food produced globally for human consumption – approximately 1.3 billion tons – lost or wasted every year, manufacturers are finding themselves under ever-increasing pressure to reduce food waste,” stresses van de Hoef.
Reducing food waste
By introducing BakeZyme Fresh XL and BakeZyme Master to their production processes, manufacturers can effectively extend the shelf life of baked goods, preventing food spoilage and thereby reducing food waste, DSM highlights.
“Improving the sustainability of the global food economy is a top priority for DSM. We partner with our customers to support them in developing longer lasting products for the dairy, baking and beverage markets — helping them to reduce food waste and contribute to a more sustainable food system,” says van de Hoef.
DSM currently offers a range of biopreservation solutions in addition to its BakeZyme portfolio, marketed towards the extension of the shelf life of foods and beverages effectively, including:
DelvoGuard: Providing microbial protection from within the product, DelvoGuard keeps dairy goods fresh for longer, including cottage cheese and fermented milk products such as yogurt.
DelvoCid natamycin: This solution protects cheese surfaces and brine baths against yeast and mold growth.
Pack-Age: This cheese ripening technology envelops cheese with a moisture-permeable, breathable membrane to prevent mold growth and increase efficiency.
Food waste has become a prominent issue worldwide. For example, 20 million slices of bread are thrown away every year in the UK, making it one of the top ten most wasted solid food items, according to statistics from Waste and Resources Action Programme (WRAP).
According to data from the Netherlands Nutrition Centre, bread accounts for the greatest share of solid food waste, with Dutch households wasting 9kg of bread per year or 732 kg of bread during a person’s lifetime.
By Elizabeth Green
