Industry profile

DuPont
Maria Brandt joined DuPont in 2008 as Global Product
Manager for Bakery Enzymes. She is responsible for
managing the product portfolio and new product
development. Prior to joining DuPont she worked at
Royal Unibrew and was responsible for their trade
marketing in the hotel and restaurant industry,
managing key brands and the larger clients. Maria
holds a Masters degree in business and marketing
from the Southern University of Denmark in Odense,
Denmark. DuPont work with millers, improver houses,
and industrial bakeries. Globally, they are a leading
player in enzymes with significant investment in food,
but also animal nutrition, personal care, detergents
and biofuels.

What role do enzymes play in the baking process?

Enzymes are naturally present in flour, yeast, and several

other common raw materials used in bakery products and
have been used for thousands of years.
Commercial industrial enzymes were introduced 35
years ago as a way to get the benefits of enzymes in a
controlled and safe way. Enzymes play an important role in
the vast majority of baked goods to achieve the wanted
performance in both dough and bread, for example, higher
volume, better dough handling and improved softness.
Bakery enzymes such as amylases help modify starch during
the baking process. Slowing starch retrogradation, they
ensure bread stays soft and retains its original freshness for
longer, thereby reducing food waste, energy consumption
and carbon footprint. Enzymes used in cakes and muffins
enhance softness, moisture and reduce crumbling, helping
improve taste perception and convenience in the on-the-go
market.
Using enzymes such as proteases and xylanases in products
like biscuits and crackers also provides a number of benefits
during production; the use of these enzymes can improve
the dough handling and make sure the final product has the
right shape. Other baked goods that can benefit in similar
ways to bread are buns and rolls, bagels, thins, pretzels,
English muffins, and tortillas.

What are the latest innovations regarding enzymes at

DuPont for food and bakery applications?

In 2014, we launched a new cellulase, DuPont Danisco

POWERBake 9000, especially for wholegrain, oat and rye
bread applications. We noted consumers growing interest in
healthier high grain content breads Enzymes can help give
whole grain bread a higher volume, lighter texture or crumb
structure, resulting in a better eating experience.
This year we are commercialising new enzymes under the
name DuPont Danisco POWERMill, especially for wheat
milling customers. These enzymes help improve wheat
processing efficiency by enhancing flour extraction, reducing
wheat conditioning time and reducing energy consumption.

62 | November 2015 - Milling and Grain

Consumer scrutiny of product labels and product

quality is ever increasing coupled with shops such
as Whole Foods stocking clean label products only.
What does this mean for the market and how can
enzymes assist in the elimination of certain additives?
Enzymes are processing aids, not ingredients. Current
labelling legislation does not require them to be listed on
product labels because they are either not active in the
finished product and/or they have already performed
the action they were intended to perform. Enzymes often
perform different tasks from emulsifiers and in most cases
actively work with additives to provide a given effect in the
finished product. The confusion arises when enzymes are
presented as being equal to, or in some cases alternatives
to, additives - this leads to the misconception that enzymes
are additives.

Can you tell us about the current product range of

enzymes offered by DuPont and their applications?

DuPont has a very strong baking enzymes portfolio in all

main categories: alpha-amylases for flour, softeners and
strengtheners. We focus on finding solutions to meet the
specific needs of each application. For example, the
DuPont Danisco POWERFresh product range for bread
and buns; POWERSoft Cake product range for cakes and
POWERFlex product range for tortillas and flat bread.
Furthermore, we have introduced the POWERBake and the

F
GRINDAMYL range for improved dough handling, volume
and better crumb structure. We do not believe that one
solution fits all and continuously optimise and launch new
products.
Products that tend to benefit the most are those that require
fresh keeping and in particular those that also have a
specific volume requirement. Most traditional pan breads
are expected to be soft and light in texture and are now
also expected to stay fresh for up to three weeks. Anti-staling
enzymes such as the PowerFresh line from DuPont can help
keep baked goods retain original freshness for extended
periods and the PowerBake line can be used to improve
volume and dough handling properties.

EXCELLENCE IN YEAST
EXCELLENT FOR PIGS

The growth of whole grain varieties has also

contributed to an escalating use of enzymes to
counter technical challenges. What do you predict
the future of enzymes and their applications will be?

The challenge for the whole grain varieties is that the baked
good very easily becomes dense and heavy and thus
has a lower eating quality. Enzymes can help in giving the
whole grain bread a higher volume, lighter texture or crumb
structure so eating bread with whole grain becomes a
becomes a delicious experience.

What percentage of the enzyme market does the

DuPont division represent?

Aside from their specificity, enzymes often offer other benefits

that stretch beyond the product itself. Enzymes can often
replace substances or processes that may present safety or
environmental issues, help reduce salt and sugar content

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What do you see as the future for enzymes?

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Gluten-free products suffer from staling issues similar to

traditional baked goods and use of anti-staling enzymes can
be a good tool to reduce staling in these also. In DuPont we
continue to look for ways to develop our broad portfolio of
enzymes in new application areas, so were also working with
different flour types like rice or cassava, both for emerging
markets but also to support gluten-free recipes.

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Starch, which makes up approximately 70 percent of flour,

is regarded as the main flour component involved in staling.
After baking, the gelatinized starch in bread tends to reassociate or, to use another term, retrograde. Functional
ingredients that limit retrogradation are instrumental in
improving crumb softness. Bakery enzymes such as amylases
help modify starch during the baking process. Slowing starch
retrogradation, they ensure bread stays soft for longer than
bread made without enzymes.

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The second place bread waste occurs is at the supermarket

or at home when bread gets stale and is thrown away. As
an example, 30 percent of bread products are wasted in the
UK alone. This represents more than 320 000 tons of bread
discarded each year because it has lost its freshness. By
adding our emulsifiers and enzymes, we can keep bread
fresher up to seven days longer. This diverted energy savings
is equivalent to taking 42 000 cars off the roads each year.

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Bread waste happens several places in the value chain. The

first place is in production where bread is made. Ends can
be cut off for toast bread or bread not in the right shape
often gets thrown away. Some industrial bakeries are looking
to turn the bread into slurry to be reused in production, and
here enzymes can help. Enzymes can help break down
bread faster and thus make it easier to use more of the
bread waste back into the production.

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Is there a link between enzymes and their role in

preventing bread waste?

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We work with millers, improver houses, and industrial bakeries.

Globally, we are a leading player in enzymes with significant
investment in food, but also animal nutrition, personal care,
detergents and biofuels. In the food and beverage enzyme
space we have strength in bakery, brewing and nonalcoholic beverages (sugars).

Leiber brewers yeast products

Excellent for:
Cell regeneration
Immune system
Fertility/Performance
Digestion
Prebiotic effect
Coat/hooves/claws

Leiber GmbH
Hafenstrae 24
49565 Bramsche
Germany
Tel. +49 (0)5461 9303-0
Fax +49 (0)5461 9303-29
www.leibergmbh.de
info@leibergmbh.de

Milling and Grain - November 2015 | 63

Industry profile

F
of foods, and enhance nutritional value. Enzymes are
very specific and will work under mild reaction conditions,
allowing selective reactions in the presence of sensitive
substances. Today, enzymes are already used in a variety of
foods from beer, dairy, oils and fats, meats and, of course,
bakery products. However, innovative new applications
and solutions are continuously being found together with
food producers to help meet the needs of the growing
population.
DuPont has food research centres around the world where
application scientists work in close collaboration with our
customers to find new and better ways to solve food and
nutrition challenges and create sustainable solutions essential
to a better, safer, and healthier life.
At our largest R&D facility for food ingredients in Brabrand,
Denmark, our scientists are constantly examining how
ingredients act and interact in food systems. State-of-the
art application laboratories are equipped with the latest
analytical and pilot plant equipment that are customized
for developing innovative solutions for bakery, dairy and icecream, beverages, meat, and many other industry areas.

DuPont are sponsors of the American pavilion at the

World EXPO currently being held in Milan. How are
DuPont actively engaged in ensuring enough food for
a growing population?

Food security is at the heart of our priorities. Across the

globe, DuPont businesses - DuPont Pioneer, Crop Protection,
Nutrition and Health, Packaging and Industrial Polymers,
and Industrial Biosciences - are addressing food security with
science-based innovations. We are building collaborations
with businesses, NGOs and governments, and working with
local farmers and food producers.
In the spirit of what gets measured gets done, we
announced in 2012, corporate goals to enhance global food
security that would be realized by the end of 2020:
Innovating to Feed the World - DuPont committed

GLOBALG.A.P.
IFA STANDARD
VERSION 5
NOW ONLINE

JOIN US!

China Seafood & Fisheries Expo

4-6 November, Qingdao, China
Booth No. E2-1130

www.globalgap.org/events
64 | November 2015 - Milling and Grain

$10 billion to research and development, and the

introduction of 4 000 new products by the end of 2020.
The work centers on developing innovations that will
produce more food, enhance nutritional value, improve
agriculture sustainability, boost food safety, extend food
freshness and reduce waste.
Engaging and Educating Youth - By the end of 2020,
DuPont will facilitate two million engagements with young
people around the world to transfer the knowledge of
sustainable food and agriculture and the impact it will
have on a growing population.
Improving Rural Communities - DuPont will work
to improve the livelihoods of at least three million
farmers and their rural communities through targeted
collaborations and investments that strengthen
agricultural systems and make food more available,
nutritious and culturally appropriate. This is in addition to
the work already being done by DuPont to enhance the
lives of hundreds of millions of farmers through our normal
business practices.
As a part of our commitment to food security, DuPont
commissioned the development of The Global Food
Security Index, a comprehensive measurement tool that
addresses the need for specific metrics to illustrate what
food security looks like at the local level - country by
country and globally. The Index is a catalysing stakeholder
collaboration to develop solutions for pressing issues such as
food affordability, availability, nutritional quality and safety.
Not only does it provide an objective, worldwide perspective
on food security, but also it gives course for action. We
encourage everyone to explore the interactive online tool to
explore the drivers of food security in 107 countries.
IAOM Mideast and Africa District conference
DuPont will be present at the IAOM Mideast and Africa on
the 3 November at 10:00 am, with the conference Wheat
Processing Enzymes for Enhanced Milling Efficiency,
presented by Andrew John Flounders, Senior Application
Specialist, DuPont Nutrition and Health.