Your Challenges - Our Expertise

The Best in Bakery Performance

With various trends throughout the bakery category—from ‘free-from’ breads to the growing popularity of artisan offerings available on supermarket shelves and in the frozen section, we understand that you need practical solutions to meet the needs of today. At DuPont Nutrition & Biosciences, we know It’s What’s Inside that Matters. Thanks to our extensive bakery toolbox, our ingredients are present in one in every fourth loaf of bread produced by the bakery industry. Our knowledge of raw materials, processes and interactions with our DuPont™ Danisco® full range of ingredients equips us to provide the highest level of technical support to help you:

  • Choose the optimal solution and ingredients for a specific formulation and process
  • Troubleshoot technical issues
  • Design formulations and concepts
  • Assess alternative processes and process parameters

What We Bring

Our bakery competences cover the following major areas:

  • Flour characterization and optimization
  • Yeast-raised bread systems
  • Sweet baked goods, such as cakes, donuts and biscuits
  • Other applications, including tortillas, pastas and noodles

Local Support, Global Knowledge

Our global network includes centers of bakery expertise in Brazil, China, Denmark, Singapore, Mexico, South Africa, the UK and the USA. In Denmark, our 1,500m2 test bakery and flour laboratory contains the latest equipment for simulating the prevailing conditions within bakeries all over the world.

Continuous Innovation

Whether your challenge is identifying the next innovation, improving current product performance, or uncovering cost savings to improve margins, we bring ideas and solutions that help grow your brands, manage costs, and deliver excellent appeal.  

Broad Portfolio of Functional and Protective Solutions

Our broad and versatile DuPont™ Danisco® range of enzymes, emulsifiers, and hydrocolloids provide the flexibility to improve freshness, softening, volume, moistness, taste and texture while optimizing process efficiency.

We also help address the dietary considerations of many consumers by satisfying allergen-free or reduced-fat baked goods by up to 50%, while minimizing the effect on taste, feel, or appearance. Whether you are formulating gluten-free products or looking to replace or reduce egg content, you can optimize your formulations with DuPont Nutrition & Biosciences ingredients.

You can also improve nutritional profiles to support digestive health and weight management with our functional dietary fibers, soy and pea soy proteins, prebiotics, and probiotics.

Plus, our range of naturally sourced fermentates, antimicrobials and antioxidants focus on maintaining and extending shelf life by preventing mold spoilage and controlling oxidation.

Sharing Knowledge through Bakery Performance

We developed a knowledge platform entirely focused on the bakery industry’s practical challenges in meeting today’s trends. We share the latest hands-on knowledge relevant to the bakery market, particularly in Europe, the Middle East and Africa. Our goal, as always, is to help your bakery business outperform across the board.  

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  • Bake Off

With Bakery Performance - The Bake-off Issue we wish to generate a new voice for the bakery industry. Our vision is to take the first step towards creating a bakery expert community – a forum for engaging in mutually beneficial, peer to peer dialogue.
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  • Pizza

With Bakery Performance - The Pizza Issue we wish to generate a new voice for the bakery industry. Our vision is to take the first step towards creating a bakery expert community – a forum for engaging in mutually beneficial, peer to peer dialogue.
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  • Cake

With Bakery Performance - The Cake Issue we wish to generate a new voice for the bakery industry. Our vision is to take the first step towards creating a bakery expert community – a forum for engaging in mutually beneficial, peer to peer dialogue.
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  • Industrial Bread

With Bakery Performance - The Industrial Bread Issue we wish to generate a new voice for the bakery industry. Our vision is to take the first step towards creating a bakery expert community – a forum for engaging in mutually beneficial, peer to peer dialogue.
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  • Flat Bread

With Bakery Performance - The Flatbread Issue we wish to generate a new voice for the bakery industry. Our vision is to take the first step towards creating a bakery expert community – a forum for engaging in mutually beneficial, peer to peer dialogue.
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  • Pastry

With Bakery Performance - The Pastry Issue we wish to generate a new voice for the bakery industry. Our vision is to take the first step towards creating a bakery expert community – a forum for engaging in mutually beneficial, peer to peer dialogue.
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  • Improve Freshness

Mold control is an ever-present concern in the baking industry, which is under a lot of pressure to reduce waste by improving shelf life. Yet at the same time, the industry is being asked to use more traditional and basic ingredients.
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  • The Sustainability

With Bakery Performance - The Sustainability Issue we wish to generate a new voice for the bakery industry. Our vision is to take the first step towards creating a bakery expert community – a forum for engaging in mutually beneficial, peer to peer dialogue.
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  • Gluten-free

Consumers expect gluten-free bakery to be as good as regular products. But what key quality issues do bakers face? Learn more in this edition of Bakery Performance.
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  • Healthy Bakery Solutions

With Bakery Performance - Healthy Bakery Solutions we wish to generate a new voice for the bakery industry. Our vision is to take the first step towards creating a bakery expert community – a forum for engaging in mutually beneficial, peer to peer dialogue.
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  • Growth Markets

Sweet baked goods are as popular as ever in key growth markets. But what do consumers choose and when – and are habits changing?
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  • Egg Replacement in Bakery

Optimize your Strategy for Egg Replacement in selected Bakery Applications with SUPRO® SYSTEMS 1100.

Get Started

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