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 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
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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 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.
- Bake Off
- Pizza
- Sweet Baked Goods
- Industrial Bread
- Flat Bread
- Pastry
- Improve Freshness
- The Sustainability
- Gluten-free
- Healthy Bakery Solutions
- Growth Markets
- Clean Label Baked Goods
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