Press Release Summary:
- Reduce stickiness after cooking, helps prevent overcooking and improve the shape and appearance of pasta
- Maintains eating, cooking and serving qualities and authentic color of durum pastas
- Improves consumer sensory experience, manage raw material costs, nutrition and reduce food waste
Original Press Release:
DuPont Launches POWERPastaâ„¢ Enzymes to Help Food Manufacturers Offer Products with Improved Appearance and â€˜Biteâ€™ at Reduced Cost
POWERPasta™ enzyme solutions improve the consumer sensory experience while helping manage raw material costs
COPENHAGEN, DENMARK (PRWEB) SEPTEMBER 20, 2019 - DuPont Nutrition & Biosciences (DuPont) today announced the launch of its DuPont™ Danisco® POWERPasta™ range of enzymes, the latest solution for customers in the rapidly expanding global pasta sector. DuPont's advanced enzyme technology is widely known for bringing value and new functionalities to the food and beverage industries, while improving nutrition and reducing food waste worldwide.
POWERPasta™ helps maintain the eating, cooking and serving qualities and authentic color of durum pastas from pack to plate, while helping food companies realize the significant raw material cost saving potential of less expensive locally or regionally sourced wheat.
“At DuPont Nutrition & Biosciences, we see that consumers in markets on every continent are increasingly interested in locally sourced food products, but they aren’t willing to sacrifice appearance, texture or taste,” said Paal Ladsten, Regional Industry Leader, Middle East & Africa. “Our POWERPasta™ range of enzymes offers a solution that leads to an improved eating experience while helping producers to push for greater profits by sourcing local wheat.”
This solution has never been more relevant; pasta’s popularity is soaring in the Middle East and Africa, where the dry pasta sector currently accounts for $3.2 billion and is expected to grow 7.3 percent before 2023.(1) In Turkey, Egypt and South Africa alone, more than 1,400 dry pasta products have gone to market since 2016. (2)
In addition, the POWERPasta™ range of enzymes helps to reduce stickiness after cooking, helps prevent overcooking and improve the shape and appearance of pasta, all of which leads to a better dish of pasta.
“All pasta aficionados know to look for that ‘al dente’ bite, but it can be challenging to recreate that authentic experience when cooking dry pasta,” said Allyson Fish, Global Food Enzymes & Food Protection Business Leader. “Our enzymes help the producers bring that cultural authenticity to customers from around the world. We’re honored to enable the combination of local ingredients and lower costs to even more delicious meals on a global scale.”
The DuPont Food and Beverage business produces enzymes that deliver sustainable innovations across a wide variety of food and beverage products. Learn more about DuPont food and beverage solutions at http://www.food.dupont.com.
About DuPont Nutrition & Biosciences
DuPont Nutrition & Biosciences applies expert science to advance market-driven, healthy and sustainable solutions for the food, beverage, dietary supplement and pharmaceutical industries. We also use cutting-edge biotechnology across a range of markets to advance bio-based solutions to meet the needs of a growing population, while protecting our environment for future generations. We are innovative solvers who help our customers turn challenges into high-value business opportunities. For more information: http://www.dupontnutritionandbiosciences.com or http://www.biosciences.dupont.com.
DuPont (NYSE: DD) 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, construction, water, health and wellness, food and worker safety. More information can be found at http://www.dupont.com/.
(1) Source: Euromonitor database, “dry pasta retail value and volume”, Middle East and Africa region, 2018-2023. Research conducted on August 1, 2019
(2) Source: Innova database, “Dry pasta” product launches in Middle East and Africa region, 2016-2018. Research conducted on August 1, 2019