The Dutch nutrition specialist has extended its BakeZyme portfolio with two maltogenic amylase enzymes that enhance a longer-lasting softness of baked goods, preventing spoilage and thereby reducing food waste.
BakeZyme Fresh XL and BakeZyme Master will be showcased at Food Ingredients Europe (FiE), being held in Paris, France, from December 3-5, 2019.
According to Royal DSM, the on-trend ingredients allow bakery producers to meet consumer demand for food that stays fresh for longer without compromising quality or taste.
The extension of a baked goods’ shelf life means industry players can also play a more active role in reducing food waste, a prominent issue worldwide.
For example, stats from the Waste and Resources Action Programme (WRAP) show that more than 20 million slices of bread are thrown away annually in the UK. In the Netherlands, bread accounts for the greatest share of solid food waste, with Dutch households wasting 9kg of bread per year or 732kg of bread during a person’s lifetime.
On-the-go convenience and appeal
BakeZyme Fresh XL – which was tested extensively using a range of bread and flour types – is an innovative enzyme that significantly improves softness, moistness and resilience of products like one-the-go baked goods like sweet buns and white bread sandwiches.
Similarly, BakeZyme Master has the same freshness and resilience performance as BakeZyme Fresh, but ups the ante by improving the foldability of products like tortilla wraps to prevent cracking at folding points.
This results in a stronger product appeal for consumers and the improvement of process efficiency for manufacturers.
The latter also enhances the sensory profile of bread and delays staling, even when refrigerated. For example, even after seven days, bread has a softer crumb and is more moist.
Designed to drive innovation
“Consumers are increasingly embracing convenient food and bread is no exception,” said Kjeld van de Hoef, business director for Baking at DSM.
“We understand that delivering on all consumer needs – from improved texture to longer lasting freshness – can be a challenge for bakers. This is why we have developed our new maltogenic amylase solutions … [which help our customers] effectively to drive innovation and reduce food waste.”
Experts from the global company will be on hand at FiE to demonstrate the full potential of the new additions to Royal DSM’s BakeZyme portfolio, which also comprises BakeZyme Go Pure, a glucose oxidase originating from Penicillium chrysogenum, which keeps dough elastic and strengthens its gluten structure; and BakeZyme AAA, which cost-effectively reduces ascorbic acid dosages.
