Danisco develops new bakery enzyme
Danisco's new bakery enzyme is the result of several years of collaboration with Genencor, which Danisco acquired in the spring of 2005. According to the company, the enzyme with the commercial name GRINDAMYLTM POWERFresh surpasses existing technologies in strength and benefits manufacturers and consumers alike.
"The enzyme outperforms existing market standards, as it makes sliced bread, tortillas and hot dog buns softer and extends shelf life. It reduces crumbliness and improves flexibility, making it particularly suitable for use in tortillas and hot dog buns," says Jan Sindesen, President, Danisco Specialities.
Danisco sees a considerable business potential in the enzyme. The world market for bakery enzymes is approx. DKK 1.3 billion, of which shelf-life extending enzymes make up around 50%.
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