Danisco enzyme cuts costs and crumbs

By Catherine Boal

- Last updated on GMT

Related tags: Bread, Yeast, Danisco

A new baking enzyme which aims to cut costs on the production line
and increase the shelf life of bakery products has been launched by
ingredients giant Danisco.

The commercially-named Grindamyl Powerfresh enzyme improves the structure of bakery products making them less liable to shed crumbs and break apart.

Crumbs in the production process can be a major headache for bakers eager to save costs by cutting down on waste.

But Danisco's enzyme boasts bread with an improved texture and durability with the added bonus of extending the product's shelf life.

President of Danisco specialities, Jan Sindesen told bakeryandsnacks.com: "There aren't many enzymes to extend shelf life so we are hoping this will be a commercial success.

"We've put a lot of effort into developing this product over a number of years - it is a very complicated ingredient."

Sindesen said that, although of most use in making hot dog buns and tortillas, the enzyme was also formulated for wholegrain and white breads and, in addition, could be extended to cake making.

Although initially being introduced into the US market, the company plans to roll the product out globally.

Grindamyl has been granted approval in all but ten European countries but is expected to be available throughout the bloc soon.

The enzyme was developed by Genencor - a US biotech firm acquired by Danisco last year - who own 30 per cent of the global enzyme market.

According to Danisco, the world market for bakery enzymes is €0.17bn and, of this figure, half are designed to extend shelf life.

A recent study from researchers Freedonia suggests global demand for enzymes will rise 6.5 per cent year on year to nearly €4.15 billion.

Related topics: Processing & Packaging, Ingredients

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