The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Can one ingredient help bakeries tackle several challenges at once?

From the moment loaves leave the oven, the clock starts ticking. Crumb softness declines, moisture migrates, and at some point mould appears. In between those points, bakers and retailers are trying to keep waste under control, protect margins and maintain consumer trust. So, how can bakeries keep bread fresh for longer without making formulations more complex?

DuyGrain® is an upcycled barley ingredient produced through the mild processing of brewers’ spent grain, which is a co-product from the beer brewery industry. It is naturally high in protein and fibre, low in carbohydrates, and has a mild grainy taste and natural brown colour. Its water-binding properties also make it an interesting functional ingredient for bakery applications. Because DuyGrain® is produced from a steady industrial co-product stream, it offers consistent quality and year-round availability.

The new whitepaper, “DuyGrain®: Functional and nutritional benefits in bread,” presents the complete test set-up, results and practical conclusions for bakeries considering DuyGrain®.

Download the whitepaper to explore the findings.