DuPont’s Shelf-life Expertise

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DuPont’s Shelf-life Expertise

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Demand for healthy eatables and drink is anticipated to support and grow the product market in the future. We are having more insight into this segment with our suppliers front and also current bakery trends in 2019. Enjoy the Read.

DuPont’s Shelf-life Expertise

Technology innovations are brought into our world every day, sometimes reshaping industries and altering business practices. But throughout the baking industry, these types of advancements are exceptionally rare.

DuPont Nutrition & Health has demonstrated its shelf- life expertise at the ASB BakingTech 2019 convention by showcasing its continual innovations with ‘multi-hurdle’ baking technology. DuPont also has introduced its new POWERFresh® 9705 enzyme solution.

‘Hyper-extended’ shelf life

The baking industry’s new answer for attaining optimal shelf life for baked goods is three-pronged hurdle technology. David (Guilley) Guilfoyle, Innovation Manager of Bakery, Fats & Oils at DuPont Nutrition & Health, presented Pushing the Boundaries of Freshness Through Hurdle Technology. The presentation revealed how this technology uses antioxidants, antimicrobials

and anti-staling technologies in synergy to achieve prolonged characteristics throughout the shelf life.

“The latest development impacting baked goods is “hyper-extended” shelf life, where freshness is sustained over a period of time that pushes the boundaries of conventional methods,” Guilley said. “Our robust solutions can help your bakery explore this opportunity further and allow you to reap a harvest of benefits.”

New enzyme technology

Further demonstrating its innovation in bakery ingredients, DuPont will introduce POWERFresh® 9705, a new effective way to address freshness and resilience throughout the shelf life of bakery products. The processing aid will help maintain softness and eating quality in a variety of bakery applications.

“POWERFresh® 9705 was developed through our understanding that bakers want to create soft baked goods that also withstand the distribution and storage processes,” said Joshua Zars, Regional Business Director of Food Enzymes with DuPont Industrial Biosciences. “Since this solution is quite robust in its applications, it helps the baker ensure that the customer has an enjoyable experience with their baked good.”

 

Source: http://www.dupontnutritionandhealth.com/news