27 Sep 2016 --- One of the growing consumer trends in bread is increased demand for alternatives that are free from unwanted or chemical ingredients. DSM will present its solutions for better bread, snacks and cakes at this year’s IBIE, 8-11 October, Las Vegas. These solutions have been developed in line with DSM’s vision to enable better food for everyone.

DSM’s baking enzyme solutions that help bakeries to deliver softer, voluminous bread without chemical ingredients. They also support snack producers in reducing acrylamide in their snacks and help create soft and indulgent cakes.

Panamore, a voluminous bread, enables bakers to leave out the chemical ingredients and also decreases cost in use of raw materials by up to 70% and reduces carbon emissions by up to 80%.

“The combination of health and indulgence in baked goods is important to today’s consumers because people often eat sweet baked goods for indulgence purposes, but also realize the importance of eating healthy foods. These two, somewhat contradicting, needs create opportunity for ‘guilt-free indulgence’ solutions. But in this context healthy can also relate to portion control (snack size), as opposed to recipe changes,” explained Jaap van den Berg, DSM Marketing Manager of Baking, to FoodIngredienstFirst.

Snack producers worldwide are on a quest to reduce acrylamide levels in baked goods. DSM will highlight its award winning, easy to use solution for acrylamide mitigation, PreventASe, at IBIE.

van den Berg also noted: “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.”

For cake makers looking to boost quality and efficiency while optimizing costs, DSM will present its extended CakeZyme range for indulgent, soft and fresh-for-longer cakes.

van den Berg concludes: “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.”

by Elizabeth Kenw
Source: Food Ingredients First