DuPont Protein Technologies Opens Research Center
March 20, 2002 — To assist food marketers in developing products that meet consumer preferences for innovative food based upon vegetable proteins, DuPont Protein Technologies has established a new research and development center in St. Louis, Missouri, that will be pivotal to the business' future excellence in thermal extrusion technology.
"This growing aspect of our business combines our knowledge of proteins with sophisticated processing technology to create very consumer-friendly products," said DuPont Protein Technologies President Stephan Tanda. "It also allows us to develop a full range of extrusion-based products and further enhance our proprietary processing technologies."
The technology used at the center is similar to processes commonly used to extrude grains to product cereals, puffed snacks and meat-free products.
Paul Paulsen, research and development director for the center, said the facility will enable DuPont Protein Technologies to introduce new crispy, vegetable protein-based nuggets that can be used in hand-held snacks and food bars. In addition, these types of ingredients can be used to enhance the nutritional value of breads and bakery products. Lastly, the new technology will enable taste improvements to be made in traditional meat-free products.
The new center, which became operational in February, will be linked to the other DuPont St.-Louis-based location for additional resources. Applying science to fulfill human needs – such as the need for good-tasting, healthy food ingredients – is part of the DuPont integrated science strategy for achieving sustainable growth.
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