DSM debuts new BakeZyme solutions to maximize freshness in baked goods

NETHERLANDS – Global health and nutrition company, Royal DSM has launched new solutions under its BakeZyme portfolio; BakeZyme Fresh XL and BakeZymeMaster developed to maximize freshness in baked goods.

The new maltogenic amylase solutions enable the production of high-quality baked goods, such as on-the-go sandwiches and tortilla wraps, with improved, longer-lasting softness and sensory properties.

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In addition, DSM said that the ingredients allow producers to meet consumer demand for convenient food that stays fresh for longer, without compromising on quality or taste.

Following extensive trials in a range of bread and flour types, BakeZyme Fresh XL has been designed to increase moistness and resilience in bread, keeping products soft and fresh for longer, DSM explains.

Bakezyme Master comes as a premium amylase that has a similar level of performance as BakeZyme Fresh XL but also improves the resilience and foldability of baked goods.

Bakezyme Master enhances the sensory profile of bread and delays staling, even under refrigerated conditions, improves the foldability of tortilla wraps, preventing cracking at folding points

The ingredients supplier noted that this enables producers to achieve a stronger product appeal for consumers and improve process efficiency for manufacturers.

“Consumers are increasingly embracing convenient food and bread is no exception”, said Kjeld van de Hoef, Business Director for Baking at DSM.

“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, BakeZyme Fresh XL and BakeZyme Master.

“We are proud to partner with our customers to help them implement these new freshness solutions effectively to drive innovation and reduce food waste.”

Notably, BakeZyme Fresh XL and BakeZyme Master support industry players in actively reducing food waste as manufacturers can effectively extend the shelf life of baked goods, preventing food spoilage.

Food waste has become a prominent issue worldwide. For example, 20 million slices of bread are thrown away every year in the UK, making it one of the top ten most wasted solid food items.

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, according to a report by The Netherlands Nutrition Centre.

DSM noted that these new freshness solutions have been tested extensively, with results demonstrating a strong performance in the market.

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