Danisco develops new bakery enzyme
"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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