Bakery enzyme wins innovation award
the industry as the 'most innovative ingredient' at the food
ingredients exhibition in Brazil earlier this month.
The €2.2 billion Danish ingredients firm won the award at the Food Ingredients South America show in São Paulo last week.
Danisco rolled out the uninhibited xylanase - sold under the brand name Grindamyl Powerbake 7000 - at the end of last year in a bid to tackle the stable bakery market with a product for dough-strengthening and increasing bread volume.
The enzyme xylanase has long been used by the cereal industry to standardise and improve flour performance. Until now, the performance of microbial xylanases has varied from flour to flour, due to the natural content of xylanase inhibitors in the wheat.
Danisco claims its new product - the "first uninhibited xylanase on the market" - effectively gets to grip with this problem because it can isolate and characterise these xylanase inhibitors.
The number three food enzymes global supplier, Danisco will report is first quarter 2005 results tomorrow, 16 September. Investment bank Goldman Sachs said today it expects "underlying growth may be minimal" for the group, although robust growth in the North American operations is likely "reflecting growth in demand for sugar-free products and sweeteners" driven by the cult low-carb, high protein Atkins diet.
