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DuPont showcases new emulsifier solution at IBIE19


NEW CENTURY, Kan. DuPont Nutrition & Biosciences will offer its baking innovation expertise and wide-ranging DuPont Danisco ingredient solutions to attendees at the International Baking Industry Expo, Sept. 8 to 11, in booth 5015. DuPont uses cutting-edge science to solve today’s baking challenges from optimizing production efficiency to cost and waste reduction and from maintaining freshness throughout shelf life to reformulating for cleaner labels. DuPont offers ingredient technology in applications across the baking industry, including yeast-raised sweet goods, cakes, tortillas, flatbreads, pan breads, buns, rolls, bagels and fillings, glazes and toppings.

As part of its industry-leading portfolio of emulsifiers, DuPont will introduce DIMODAN NG 100 at the expo. DIMODAN NG 100 is a non-GMO, next-generation emulsifier solution to replace hydrated monoglycerides as a dough conditioner and crumb strengthener in a broad range of applications. Using this new monoglyceride powder instead of hydrated pastes, baking manufacturers achieve similar product yields with a smaller ingredient amount, leading to cost savings and big sustainability gains with this easy-to-use solution.

Visitors can sample the breadth of DuPont innovations for the baking industry and beyond during the expo.  All the food featured offers the perfect chance to discuss market trends, customer challenges, innovation opportunities, and how DuPont’s expertise makes the perfect partnership for success.

 



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