DSM has rolled out a new range of baking enzymes that it claims will make gluten-free bread and other wheat-free products softer and moister.
The Dutch company said the new enzymes will offer ‘opportunities for improvements’ in the gluten-free eating experience. Its product will be unveiled at this year’s IFT event in Las Vegas which opens on 25 June.
DSM said the new range will help product developers save time and resources in creating gluten-free bread that lives up to consumer expectations. The enzymes will also be available for products such as corn tortillas, rye bread and spelt bread.
Fokke van den Berg, business line manager baking enzymes at DSM, said: “Baking enzymes are widely used by bakeries because they allow them to develop not only better-textured, more appetising bread, but also make it possible for them to leave out undesired ingredients in the bread-making process.
“However, gluten-free bread makers have previously had limited options to harness these benefits, since most enzymes used in the baking industry have been formulated on wheat flour, making them impossible to use in gluten-free applications.
“We are excited to offer the industry specialised enzyme solutions for gluten-free, label-friendly bread, enabling a better eating experience, whatever the consumer preference.”
A study by DSM has revealed that ‘a significant group’ of gluten-free bread consumers are not positive about its value for money and two thirds think that its softness needs to be improved.
Other areas consumers feel are in need of improvement are moistness and shelf-life duration.
A report released earlier this year found that demand for gluten-free goods would rise dramatically with consumers wanting to see a bigger range of products on supermarket shelves.
© FoodBev Media Ltd 2017