DuPont launched POWERPasta™ enzymes to develop good-looking and cost-effective products for food manufacturers. POWERPasta™ enzyme solutions help to manage raw material costs while improving consumer sensory experience.
DuPont Nutrition & Biosciences (DuPont) announced the launch of its DuPont™ Danisco® POWERPasta™ range of enzymes, the latest solution for customers in the rapidly expanding global pasta sector. DuPont’s advanced enzyme technology is widely known for bringing value and new functionalities to the food and beverage industries, while improving nutrition and reducing food waste worldwide.
POWERPasta™ helps maintain the eating, cooking and serving qualities and authentic color of durum pastas from pack to plate, while helping food companies realize the significant raw material cost saving potential of less expensive locally or regionally sourced wheat.
“At DuPont Nutrition & Biosciences, we see that consumers in markets on every continent are increasingly interested in locally sourced food products, but they aren’t willing to sacrifice appearance, texture or taste,” said Paal Ladsten, Regional Industry Leader, Middle East & Africa. “Our POWERPasta™ range of enzymes offers a solution that leads to an improved eating experience while helping producers to push for greater profits by sourcing local wheat.” In addition, the POWERPasta™ range of enzymes helps to reduce stickiness after cooking, helps prevent overcooking and improve the shape and appearance of pasta, all of which leads to a better dish of pasta.