Tackling the stable bakery market, Danish functional ingredients supplier Danisco has launched the next generation of enzymes for dough-strengthening and increased volume for the final baked product.
Building on its enzyme technology-based ingredient blend, PowerBake, the ingredients giant developed a new technology for its baking xylanase - Grindamyl PowerBake bakery enzyme - that will usher in a 'whole new era of standardised baking performance' for the industry, said the company in a statement this week.
The enzyme xylanase has long been used by the cereal industry to standardise and improve flour performance. Until now, the performance of microbial xylanases has varied from flour to flour, due to the natural content of xylanase inhibitors in the wheat.
Danisco claims that its new product - the first 'uninhibited xylanase on the market' - effectively gets to grip with this problem because it can isolate and characterise these xylanase inhibitors.
From enzymes to lipids, Danisco is to give a presentation at a meeting point for manufacturers and ingredients R&D at the upcoming 2nd Annual World Food Technology & Innovation Forum to take place in Amsterdam in the Netherlands on 3-4 November 2003. Terese O'Neill, business director at Danisco will present 'Structured lipids as fat replacers - an opportunity for calorie reduction without compromising with organoleptic properties'.
In September this year the Danish company reported a less than exuberant set of first quarter results with net sales growth slipping by 5 per cent from the same period in 2002/2003 to DK4,041 million (€544.1m) and operating profit EBITA fell 13 per cent to DK559 million, down from DK639 million for the first quarter of 2002/2003.