DuPont Nutrition & Health is focusing on whole grain bread in a drive to help industrial bakers optimise their raw material use, reduce waste and cut their carbon footprint overall.
A tailored bakery system from the Fiberline range, part of the DuPont™ Danisco® ingredient portfolio, offers bakers a value-added solution to raw material waste by enabling full utilisation of wheat grains in bread with high consumer appeal.
Satisfying Reduced-Carbon Alternative
Sensory evaluations have found the system overcomes previous issues with producing whole grain bread that consumers will accept as a reduced-carbon, white bread alternative.
“Whole grain bread is recognised as a healthy source of dietary fibre. It also has a carbon footprint that is around 7 percent lower than that of white bread because it makes use of the entire wheat grain. When milling flour for white bread, around 25 percent of the grain is removed,” said Nic Franciosi, bakery application specialist at DuPont Nutrition & Health.
Using Fiberline 105, bakers can produce whole grain bread with the mild taste and soft texture of white bread, as preferred by most European consumers. In addition to optimising raw material use, the bakery system saves costs by reducing the need for gluten to achieve a similar volume to white bread.
The solution is part of a growing portfolio of DuPont™ Danisco® ingredients for improved sustainability in baking.
Savings from Waste Reduction
For reduced bread waste, new combinations of enzymes and emulsifiers can extend the fresh-keeping properties of bread during shelf life, encouraging consumers to throw less bread away. With Mintel reporting 90 million tonnes of food waste in the European Union each year – around 30 percent of it bread - this is a pressing issue that the European Parliament has pledged to halve by 2025.
“Sustainability is not just about image improvement. It is the food trend with the biggest potential for increased profits. Solutions that utilise raw materials 100 percent and cut waste save money,” said Anne Host Stenbak, DuPont Nutrition & Health industry marketing manager.
DuPont also offers an extensive range of emulsifiers based on sustainably sourced palm oil to address concerns about the impact of palm oil on the environment and local communities where it is produced.
A more detailed overview of sustainability in baking is available at the DuPont knowledge-sharing resource www.bakeryperformance.com.
DuPont™ Danisco® is the brand for a range of products that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco® range is supported by a uniquely broad spectrum of know-how across applications and processing. www.danisco.com
DuPont Nutrition & Health addresses the world’s challenges in food by offering a wide range of sustainable, bio-based ingredients and advanced microbial diagnostic solutions to provide safer, healthier and more nutritious food. Through close collaboration with customers, DuPont combines knowledge and experience with a passion for innovation to deliver unparalleled customer value to the marketplace.
DuPont (NYSE: DD) has been bringing world-class science and engineering to the global marketplace in the form of innovative products, materials, and services since 1802. The company believes that by collaborating with customers, governments, NGOs, and thought leaders we can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment. For additional information about DuPont and its commitment to inclusive innovation, please visit www.dupont.com.
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