‘No other solution on the market like this’: DuPont rolls out ground breaking bakery enzymes in Japan

By Gill Hyslop contact

- Last updated on GMT

DuPont's new enzymes will create products that will maximise consumer loyalty. Pic: GettyImages/violet-blue
DuPont's new enzymes will create products that will maximise consumer loyalty. Pic: GettyImages/violet-blue

Related tags: DuPont Nutrition & Biosciences, Enzymes, Shelf life, Sweet baked goods, amylopectin

DuPont Nutrition & Biosciences’ range of new enzymes add ‘outstanding’ anti-staling characteristics to cakes, sweet rolls and buns.

The POWERFresh and POWERSoft enzymes enable businesses like improver houses, oils and fats manufacturers and bakeries create novel eating experiences for discerning Japanese customers, while improving productivity and reducing product returns.

The enzymes were specially formulated to ensure sweet baked goods retain their ultimate softness and moistness over their entire shelf life, while maintaining their shape and providing a unique ‘melt in your mouth’ texture.

Additionally, thanks to their superior sugar tolerance, they can be applied in a broad variety of recipes without influencing the overall production process.

“Consumer demand for baked goods with a delicious, sweet taste and long shelf life is growing rapidly across Japan, and we see POWERFresh Special and POWERSoft Cake 8010 as an essential to helping the baking industry meet that need​,” said Tsukahara Kazuyuki, application specialist, DuPont Nutrition & Biosciences.

“No other solution on the market offers similar anti-staling capabilities to meet the demand for soft, moist, less crumbling cakes, and sweet rolls and buns while improving productivity, flexibility and shelf life.”

Building consumer loyalty

Drawing on DuPont’s unique G+ and G4 technology, the new enzymes will create products that will maximise consumer loyalty.

The technology modifies the amylopectin in flour starch during baking, which lowers the rate of retrogradation and ultimately, will slow down the bread staling process.

According to the enzymes specialist, POWERFresh Bread with G+ keeps breads fresher for longer than any other options on the shelf.

POWERFresh Special with G+ – tailored for goods high in fat and sugar, such as brioche and panettone – provides extremely high elasticity and crumb moistness.

POWERFresh Bun with G4 makes it possible for goods to maintain great shape, even when a bun is fully loaded.

POWERSoft Cake Enzymes (8005, 8010, 7010, 7001 and 7002) add extra body to the texture of a cake, along with superior moistness and delayed staling.


The clean label baking enzymes are aligned with the objectives of the United Nations Sustainable Development Goals to reduce food waste by keeping baked good fresh for longer. Globally, approximately $1 trillion worth of food is wasted annually, a criminal statistic when millions around the world face starvation.

Almost 690 million people in the world were undernourished in 2019. This figure could exceed 840 million by 2030, if current trends continue, according to the UN.

The enzymes ensure a reliable baking process, which means less product is discarded for being out of specification. This also conserves resources and reduces environmental emissions from decomposing food waste.

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