DSM: Delivering softer cakes and reducing acrylamide

DSM will present its solutions for bread, snacks and cakes. These are designed to help bakeries deliver softer, voluminous bread without chemical ingredients. They also support snack producers in reducing acrylamide in their snacks.

One of the growing consumer trends in bread is demand for alternatives that are free from unwanted or chemical ingredients, said the company.

At IBIE, DSM will showcase baking solution Panamore, which enables softer, more voluminous bread, while allowing bakers to omit chemical ingredients often applied to get these results. Panamore also decreases the cost of raw materials by up to 70% and reduces carbon emissions by up to 80%, said DSM.

The company will also highlight its solution for acrylamide mitigation, PreventASe.

Jaap van den Berg, DSM Marketing Manager Baking, explains: “The use of PreventASe ​reduces acrylamide levels in food by up to 90%, through avoiding the formation of acrylamide during processing. It’s easy to apply to your food-making process and requires no significant process or recipe changes. Additionally, it doesn’t have any effect on taste, appearance or texture.​”  ​

DSM’s extended CakeZyme range for soft and fresh-for-longer cakes will also present at the IBIE.

Van den Berg said, “With DSM’s baking enzyme solutions, we want to help bakeries easily deliver even better baked goods for consumers around the world, by enabling an improved taste experience and the reduction of unwanted ingredients.​”  ​

Booth number: 3025​