Non-GM xylanase launched to perk up bread volume

Xylanase, obtained from Bacillus subtillis strains, improve bread's volume and crumb structure by maximising gluten performance and solubilising polysaccharides in the wheat cell wall.

It also extends shelf life in fresh, frozen and retarded doughs.

The company identified a particular market need for non-GM products in the bakery sector, where GM enzymes are not well received.

Marketing manager Caroline West said : " As a policy most of our enzymes are non-GM and where they are GM we try to offer a non-GMO alternative and people can then make the best choice for them. " Biocatalysts' non-GM Depol 762P is made using deep tank fermentation with a wild-type organism and is flexible, making it suitable for a variety of bakery products, including acidic type bread improvers.

The GM alternative is D454P is produced from a self cloned bacillus.

Based in Wales, the company has been working with its customers to develop enzymes that meet their specific processing problems since the 1980s.

The demand for non-GM products has grown in recent years, as health-conscious consumers increasingly opt for clean label products.

West told FoodNavigator.com that while consumers do not like GM products, food processors benefit from the lower prices of GM enzymes.

She said: "The non-GMO enzyme is slightly more expensive than the GM alternative.

However the small dosage amounts - 40 to 120ppm per weight of flour - used means that it very rarely impacts negatively on the overall cost price of the end product.

Plus having clean labels is a huge plus to the manufacturer."

Of Biocatalysts' current standard range of enzymes, only 6 per cent are genetically modified, and the company tries to offer a non-GM alternative for all its GM enzymes.

Managing director Stuart West said: "Depol 762P is a great addition to our baking range of enzymes and we strive to provide our customers with solutions that their customers are demanding."

The first ever xylanase for baking manufacturing was produced in 1973 by Röhm GmbH, Darmstadt, whose enzyme business has now been bought by German ingredients firm AB Enzymes.

The development sparked huge changes in the international changes because of its ability to improve dough properties and baking quality.

While the enzyme has been produced for bakery applications, West said that the key to maximising its potential would be to find additional sectors where the enzyme performs well.

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.

According to market analyst group Frost and Sullivan, the market for bakery enzymes was valued at €32.7 million in 2003 and is expected to reach €53.3 million by 2010.