Baking industry experts will share advancements with ‘multi-hurdle’ technology and new enzyme solution POWERFresh® 9705
NEW CENTURY, Kan., Feb. 18, 2019 – Technology innovations are brought into our world every day, sometimes reshaping industries and altering business practices. But throughout the baking industry, these types of advancements are exceptionally rare.
DuPont Nutrition & Health will demonstrate its shelf-life expertise at the ASB BakingTech 2019 convention by showcasing its continual innovations with ‘multi-hurdle’ baking technology. DuPont also will introduce its new POWERFresh® 9705 enzyme solution. Attendees can speak with our baking experts at Tabletop #802 Feb. 24-26 in Chicago.
‘Hyper-extended’ shelf life
The baking industry’s new answer for attaining optimal shelf life for baked goods is three-pronged hurdle technology. David (Guilley) Guilfoyle, Innovation Manager of Bakery, Fats & Oils at DuPont Nutrition & Health, will present Pushing the Boundaries of Freshness Through Hurdle Technology from 1:30 p.m.-2:05 p.m. CST, Monday, Feb. 25. The presentation will reveal how this technology uses antioxidants, antimicrobials and anti-staling technologies in synergy to achieve prolonged characteristics throughout the shelf life.
“The latest development impacting baked goods is “hyper-extended” shelf life, where freshness is sustained over a period of time that pushes the boundaries of conventional methods,” Guilley said. “Our robust solutions can help your bakery explore this opportunity further and allow you to reap a harvest of benefits.”
New enzyme technology
Further demonstrating its innovation in bakery ingredients, DuPont will introduce POWERFresh® 9705, a new effective way to address freshness and resilience throughout the shelf life of bakery products. The processing aid will help maintain softness and eating quality in a variety of bakery applications.
“POWERFresh® 9705 was developed through our understanding that bakers want to create soft baked goods that also withstand the distribution and storage processes,” said Joshua Zars, Regional Business Director of Food Enzymes with DuPont Industrial Biosciences. “Since this solution is quite robust in its applications, it helps the baker ensure that the customer has an enjoyable experience with their baked good.”
Visit the DuPont tabletop during the Marketplace program from 4-6 p.m. CST, Feb. 24-26.
For more information about DuPont Nutrition & Health’s enzyme solutions, visit https://www.
About DuPont Nutrition & Health
DuPont Nutrition & Health, a DowDuPont Specialty Products Division business, combines in-depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage, pharmaceutical and dietary supplement industries. We are innovative solvers, drawing on deep consumer insights and a broad product portfolio to help our customers turn challenges into high-value business opportunities. More information is available atwww.food.dupont.com.
About DowDuPont Specialty Products Division
DowDuPont Specialty Products, a division of DowDuPont (NYSE: DWDP), is a global innovation leader with technology-based materials, ingredients and solutions that help transform industries and everyday life. Our employees apply diverse science and expertise to help customers advance their best ideas and deliver essential innovations in key markets including electronics, transportation, building and construction, health and wellness, food and worker safety. DowDuPont intends to separate the Specialty Products Division, which will be called DuPont, into an independent, publicly traded company. More information can be found at www.dow-dupont.com.
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2/18/19
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For further information contact:
Kevin Kuzma
913-738-3604
[email protected]
