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DuPont gets Indonesian approval for bakery enzymes

Gill Hyslop

By Gill Hyslop+

27-Feb-2017
Last updated on 28-Feb-2017 at 12:05 GMT2017-02-28T12:05:54Z

Indonesian consumers are becoming more discerning and health conscious, demanding more convenient and better quality baked goods. Pic: ©iStock/Enjoylife2
Indonesian consumers are becoming more discerning and health conscious, demanding more convenient and better quality baked goods. Pic: ©iStock/Enjoylife2

DuPont Danisco has received regulatory approval by the Indonesia food watchdog for a range of bakery enzymes.

It follows a review process that lasted several years.

The ingredients supplier received regulatory approval for its G+ and G4 anti-staling amylases by the Indonesian National Drug and Food Control Agency, Badan Pengawas Obat dan Makana (BPOM).

“The five bakery enzymes have been specially introduced to meet the demands of the Indonesia market,” Lee Lai See, regional business director, Food Enzymes, ASPAC, told BakeryandSnacks.

Changing tastes

“Due to urbanization and the growing middle income population, consumers in Indonesia are becoming more discerning and health conscious.

“This results in a need for baked goods to be appealing, tasty and in a convenient ready-to-eat format,” he said.

“We worked closely with our customers in Indonesia to bring new innovation and solutions to help them better differentiate their bakery products in the marketplace.

“Our products especially cater for flour millers and bakers. The patented G+ and G4 enzymes produce softer, moister baked goods and keep them fresher for longer,” said Lee.

The newly-approved enzymes

  • PowerMill that improves flour milling efficiency and extraction rate.
  • Grindamyl SureBake: improves bread volume, as well as the texture and colour of noodles.
  • The PowerFresh Special range – based on G+ and G4 patented enzymes – helps with moisture and softness retention in baked goods throughout their shelf life.
  • PowerBake 9000 and 9500 increase water absorption and yield of bread flour.

“The team needed to have a good understanding of the Indonesian market, so we underwent extensive market research and laboratory-scale trials and had to adhere to the strict regulatory guidelines from BPOM,” Chen Qiang, regulatory affairs manager, ASEAN, told us.

“The review process first requires us to prepare the registration dossier detailing a breakdown of enzymes properties and application mechanism as a processing aid.

“We were also required to submit updated information in accordance to the new regulation for food enzymes,” she said.

“Lastly, there were questions from the BPOM that needed to be answered during the dossier evaluation stage. Once these are accepted, only then was approval finalised.

“We’re pleased that these five enzymes have now passed this process and are available on the Indonesian market,” added Chen.

Less food wastage

Lee clarified that the enzymes have been formulated for a wide variety of bakery products for the premium, artisanal as well as industrialized baked goods sectors.

“Regardless the category, our range of bakery solutions allow manufacturers to develop products that are tastier, fresher and softer; have a more resilient crumb; and produce less wastage because of the improved freshness throughout the shelf life,” said Lee.

“For example, PowerBake 9000 and 9500 combine the effects of cellulose and xylanase to increase water absorption without having sticky dough, increasing the yield for bread and providing better cost-in-use.”

Apart from meeting approval from Indonesia’s food watchdog, the enzymes are also available throughout Europe, Asia, North and South America.

“Many major brands currently contain our range of enzymes,” said Lee.

“Our work for our customers won’t stop here, however. We will continue to focus on research and development to push the boundaries of innovation in the bakery space,” said Vikki Paterson, sales director, ASEAN.

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