Danisco targets anti-staling with 'breakthrough' enzyme

By staff reporter

- Last updated on GMT

Related tags: Danisco, Starch

Danisco has extended its bakery enzyme range with a new amylase
enzyme that slows down the staling of industrial bakery products,
and extending the shelf life of bread.

An extension of the company's Grindamyl range, the new G4 amylase (Powerfresh) claims to help optimise the industrial bread production process by altering the molecular structure of starch, and changing starch retrogradation - the main contributor to the staling process.

"The improved strength and flexibility and reduced crumbliness achieved with Grindamyl PowerFresh contribute to an excellent hinge effect in hotdog buns and enable sliced bread to be folded or buttered without breaking,"​ asserts Danisco, extending choice to customers in the €170-200 million annual market for anti-staling.

The main application is for bread and tortillas products, and the first market targeted is North America, but the enzyme will be available worldwide.

"Both white and wholegrain bread stay soft and fresh for longer and gain a significantly more resilient crumb - a characteristic directly related to eating quality,"​ said the company in a statement.

The enzyme is the fruit of Danisco's collaboration with US biotech firm - that now belongs to the Danish ingredients company - Genencor.

Ulf Brøchner Sørensen, global product manager bakery enzymes, told FoodNavigator.com that this collaboration has given Danisco much more access to R&D power.

The enzyme was introduced into the US market last month and Sørensen confirmed that performance was proceeding "as we expected"​. Introduction in to Europe will probably occur in the next six to twelve months, he said.

Number one enzyme firm Novozymes, together with Danisco, DSM, AB Enzymes and Chr Hansen dominate the food enzyme market.

Opportunities for growth in this mature market lie in developments, driven by biotechnology, that provide food and beverage makers with the right tools to meet consumer trends, claims market analysts Frost & Sullivan.

In 2004 starch and sugar processing, bakery, and dairy enzymes constituted the largest share of the market: but the highest growth rates were witnessed in the nutrition and dietary supplements market.

From 2005 to 2011 the market is expected to trundle along at about 3.5 per cent, with revenues hitting about €240 million by 2011.

As reflected by the Danisco launch, research continues to focus on improving product performance of existing products and on the development of novel enzymes for specific niche applications.

"At a time of increasing price sensitivity and increasing market competition, on-going product development is crucial to survival,"​ say Frost & Sullivan.

Related topics: Ingredients

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