News

DuPont highlights bakery portfolio

4 Oct 2016

DuPont Nutrition & Health is highlighting what it says is the depth and breadth of its bakery ingredient portfolio, focusing on clean label ingredient strategies, shelf life extension and non-PHO solutions.

DuPont Nutrition & Health is highlighting what it says is the depth and breadth of its bakery ingredient portfolio, focusing on clean label ingredient strategies, shelf life extension and non-PHO solutions. Among those products are the DuPont Danisco non-GMO, Roundtable on Sustainable Palm Oil (RSPO) certified, sustainable emulsifiers from a Mass Balance or segregated source, including non-GMO sunflower, non-GMO rapeseed and GMO canola.

“Demand for clean labelling is greatly influencing bakery product development today,” said Janelle Crawford, strategic marketing lead, Bakery. “There’s a growing awareness and interest in cleaner food and cleaner eating from consumers; yet at the same time, consumers are not willing to sacrifice taste or value.” DuPont consumer research exploring clean label attitudes found nearly half of consumers agreeing that “contains no chemicals or artificial ingredients” was a “very important” consideration when deciding what brands to purchase. In the same survey, “ingredient lists contain only recognizable ingredients” was “very important” to 46% of the sample. Comparatively, taste was a “very important consideration” for a significantly higher portion of the sample . “Retrofitting an ingredient statement on a product to tackle clean label concerns can be challenging, and altering a well-established product may not be the route to take when looking to market a clean label product,” Crawford said. “Having a strategic, prioritized approach to address clean label concerns, while maintaining quality and taste throughout product shelf life is critical.”