DuPont Nutrition & Health received a patent certification on its POWERMill™ enzyme, a product that helps mills improve process efficiency and profitability.
The patent received an invention classification, meaning the product derived is a totally new creation.
"For the first time, at DuPont N&H, a patent was led by a Brazilian research team,” said Eduardo Pimentel, DuPont Nutrition and Health's innovation leader who was responsible for the enzyme’s development. “the process for registering a global patent requires extensive research work, which also involved the global team of scientists. This project began in 2008, when an idea arose from the team at DuPont N&H Brazil to work on a real mill problem."
The global patent includes 75 countries. The product has been tested on wheat grains all over the world and on all types of wheat, known in the industry as "soft", "hard" and "semi-hard. " The tests also take into consideration the local water quality, an important condition that also may affects the result and is essential to define the exact dosages to obtain the best result in each region.
Deia Vilela, regional director of food enzymes at DuPont Nutrition & Health, said, “Enzymes provide numerous opportunities for innovation and is a huge expanding segment. The POWERMill™ enzyme is a product that has pioneered a very important segment in the food industry that is lacking in novelties: the milling market. This patent recognizes the innovation that DuPont Nutrition & Health delivers to its customers.”
POWERMill™ is a product that brings direct benefits to the mills that impacts the entire production chain: from the raw material to the final consumer. The enzyme is an alternative for improving the efficiency of wheat processing, allowing mills to increase productivity, the quality of flour and the reduction of important costs. During the test phase, a reduction of the cost mainly in reference to electric energy and reduction of investments in silos, was verified by reducing the rest time of the wheat before the process of milling. Perhaps the most impressive benefit among the enzyme’s application is that it leads to a higher production of white flour amount and less quantity of pigments. In this market, this characteristic is highly valued by consumers and manufacturers of breads, pastas and cakes, generating greater profitability for the producer.
The POWERMill™ enzyme was also recognized with the first place in the most innovative food ingredient category in Brazil at the Food Ingredients Innovation Award 2017. This is a major national award in the Brazilian food ingredients and industry and is bestowed on products that stimulate and show appreciation for innovation, contribute to a company’s development, and create benefits for the final consumer.
DuPont Nutrition & Health, a business unit of DowDuPont Specialty Products Division, combines in-depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage, pharmaceutical 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. More information is available at www.food.dupont.com.
DowDuPont Specialty Products, a division of DowDuPont (NYSE: DWDP), is a global innovation leader with technology-based materials, ingredients and solutions that help transform industries and everyday life. Our employees apply diverse science and expertise to help customers advance their best ideas and deliver essential innovations in key markets including electronics, transportation, building and construction, health and wellness, food and worker safety. DowDuPont intends to separate the Specialty Products division into an independent, publicly traded company. More information can be found www.dow-dupont.com.