Danisco wins prize for healthier bread technology

Danisco has won the Health Ingredients Excellence Award for its GRINDSTED® Fiberline.

An international panel of judges at Health Ingredients Europe 2010 announced the Danisco bakery ingredient system winner in the digestive health category.

In their award statement, the judges gave high praise to the ingredient system, which they said “brings the benefits of fibre to a broader audience, enabling bakers to create products with real processing and health benefits.”

GRINDSTED® Fiberline was one of three products short-listed for the award, which celebrates the best digestive health innovation in the ingredients community.

“We are delighted to receive this prestigious recognition of our innovation work,” says Jan Charles Hansen, senior application specialist at Danisco.

“This supports the initial feedback we have already received from our customers: that GRINDSTED® Fiberline technology brings outstanding functionality to the growing market for healthier breads.”

The award recognises the technology’s unique ability to give 100 per cent rye bread an appealing soft texture and mild taste similar to that of white wheat bread – as preferred by many of today’s consumers.

For bakers, this is an unprecedented opportunity to eliminate the dense, dry texture and dominant fibre taste that makes healthier bread unpopular, particularly among families with young children.

“Bakers can not only produce healthy bread that even the kids will enjoy. They can also produce it on their existing wheat bread lines with minimal adjustment,” says Hansen.

In addition to developing a rye bread concept with GRINDSTED® Fiberline, Danisco has incorporated the technology in an oat bread concept containing sufficient beta-glucans to qualify for a cardiovascular health claim.