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DuPont launches enzymes for pasta

DuPont Nutrition & Biosciences has launched the DuPont Danisco POWERPasta range of enzymes, the latest solution for customers in the rapidly expanding global pasta sector.

DuPont says its 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 is said to help maintain the eating, cooking and serving qualities and authentic colour 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.”

This solution has never been more relevant, the company believes; pasta’s popularity is soaring in the Middle East and Africa, where the dry pasta sector currently accounts for $3.2 billion and is expected to grow 7.3 percent before 2023. In Turkey, Egypt and South Africa alone, more than 1,400 dry pasta products have gone to market since 2016.

In addition, the POWERPasta range of enzymes is said to help to reduce stickiness after cooking, help prevent overcooking and improve the shape and appearance of pasta, all of which leads to a better dish of pasta.

“All pasta aficionados know to look for that ‘al dente’ bite, but it can be challenging to recreate that authentic experience when cooking dry pasta,” said Allyson Fish, Global Food Enzymes & Food Protection Business Leader. “Our enzymes help the producers bring that cultural authenticity to customers from around the world. We’re honored to enable the combination of local ingredients and lower costs to even more delicious meals on a global scale.”