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17 May 2016 - 10:00

DuPont Presents New Bakery Opportunities with Alternative Carbs

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.

Bread sales forecasts from Mintel point to low growth rates up to 2020, particularly in Western Europe. 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 recognised 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 favourite 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.

For more background about the concepts and market trends, visit 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.

DuPont Nutrition & Health combines in-depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage and dietary supplement industries. We are innovative solvers, drawing on deep consumer insights and a broad product portfolio to help our customers turn challenges into high-value business opportunities.

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.

Aparecido Silveira
Senior Communications Specialist
Direct:
+44 1-737-227-737
Mobile:
+44 7-776-246-492
Location:
Reigate, United Kingdom