DuPont Nutrition & Health will demonstrate its shelf-life expertise at the ASB BakingTech 2019 convention by showcasing its “multi-hurdle” baking technology.
The baking industry’s new answer for attaining optimal shelf life for baked goods is three-pronged hurdle technology. David (Guilley) Guilfoyle, innovation manager of bakery, fats & oils at DuPont Nutrition & Health, will present Pushing the Boundaries of Freshness Through Hurdle Technology on February 25. The presentation will reveal how this technology uses antioxidants, antimicrobials and anti-staling technologies in synergy to achieve prolonged characteristics throughout the shelf life.
“The latest development impacting baked goods is “hyper-extended” shelf life, where freshness is sustained over a period of time that pushes the boundaries of conventional methods. Our robust solutions can help your bakery explore this opportunity further and allow you to reap a harvest of benefits,” Guilley said.
Further demonstrating its innovation in bakery ingredients, DuPont will introduce POWERFresh® 9705, a new effective way to address freshness and resilience throughout the shelf life of bakery products. The processing aid will help maintain softness and eating quality in a variety of bakery applications.
“POWERFresh® 9705 was developed through our understanding that bakers want to create soft baked goods that also withstand the distribution and storage processes. Since this solution is quite robust in its applications, it helps the baker ensure that the customer has an enjoyable experience with their baked good,” said Joshua Zars, Regional Business Director of Food Enzymes with DuPont Industrial Biosciences.