S Black to build baking enzyme use in UK

By staff reporter

- Last updated on GMT

Related tags Enzyme United kingdom Bread

DSM Food Specialities is aiming to build the presence of its baking enzyme range in the UK and Ireland, as it signs an agreement with distributor S Black that will open doors with more potential customers.

DSM’s BakeZyme range of baking enzymes include amalyases, oxidases, lipases, phospholipases and proteases. Although it has been available for a number of years, the Dutch firm has continued to add to the offerings under the brand. For instance, last year it launched BakeZyme X-pan for white bread and a version for high-fibre breads called BakeZyme Wholegain.

The Dutch firm has previously sold these ingredients into the UK and Ireland directly, as well as in other global markets. However a spokesperson for S Black said that the intention is “definitely” ​to increase their use in these markets.

The formulation issues that the enzymes target – salt reduction, healthier eating, and reduced manufacturing cost – are certainly high on the agenda with manufacturers in the UK market at the moment.

For instance, the benefits of using CakeZyme, a microbial phospholipase that falls under the broader BakeZyme range, are said to include improved quality of cakes and pastries, reduced costs, better nutritional profile, and longer shelf-life.

CakeZyme is added directly to the cake batter during processing. It is said to enhance the emulsifying properties of eggs, meaning that manufacturers can reduce egg use by 20 per cent.

DSM also claims CakeZyme lowers batter density when compared to standard cake mixtures increasing batter volume and resulting in better viscosity, delayed crumb setting and improved crumb structure.

Maxarite, on the other hand, is a taste potentiator from yeast. It can help with the development of salt-reduced products that still taste acceptable to consumers, since it accentuates the salt that is already there.

In the UK, the Food Standards Agency is in the midst of a major campaign to reduce average daily consumption of salt to 6g. Part of this includes building awareness amongst consumers, and part of it involves salt reduction targets for different product categories by 2010.

As for S Black, this is the first time it has brokered a distribution agreement with DSM. It does not have any other baking enzymes in its portfolio.

S Black has a strong list of customers in the bakery sector, said Armitage. The sales teams will introduce the new enzyme range when they go to visit existing customers who already buy other ingredients through the distributor. It will also let them know about the addition by e-marketing campaigns.

In addition, S Black said its team will be able to provide technical, marketing and development support, including recipe development and health claims advice.

Enzymes are being used increasingly worldwide in the food and beverage processing applications and are expected to rise by 8 per cent each year to reach $1.2bn (€846.2m) by 2011, according to the World Enzymes report by The Freedonia Group.

The food and beverage enzyme market makes up 57 per cent of the overall enzyme market.

Related topics Ingredients

Related news

Show more

Related products

show more

Can your red beet ENDURE the heat?

Can your red beet ENDURE the heat?

Content provided by Givaudan | 22-May-2024 | Product Brochure

Endure Beetroot is patent pending vegan, kosher, and simple label red option with improved heat stability in cakes and other bakery applications that can...

Increasingly, sustainability is linked to value

Increasingly, sustainability is linked to value

Content provided by Corbion | 08-May-2024 | Insight Guide

Today, it’s not enough for products to be good for you. Consumers — especially Millennials and Gen Z-ers — not only want bakery products that are good...

Related suppliers

Follow us


View more