DuPont Nutrition & Biosciences will offer its baking innovation expertise and wide-ranging DuPont™ Danisco® ingredient solutions to attendees at the International Baking Industry Expo, September 8-11, 2019, in Las Vegas.
Today’s bakery manufacturers face a broad range of challenges. These include everything from optimizing production efficiency to cost and waste reduction; and from maintaining freshness throughout shelf life to reformulating for cleaner labels.
DuPont will use Booth # 5015 to showcase its cutting-edge science and solutions to those baking challenges. DuPont offers ingredient technology in applications across the baking industry, including yeast-raised sweet goods, cakes, tortillas, flatbreads, pan breads, buns, rolls, bagels and fillings, glazes and toppings.
As part of its industry-leading portfolio of emulsifiers, DuPont will introduce DIMODAN® NG 100 at the expo. DIMODAN® NG 100 is a non-GMO, next generation emulsifier solution to replace hydrated monoglycerides as a dough conditioner and crumb strengthener in a broad range of applications.
Using this new monoglyceride powder—instead of hydrated pastes—bakery manufacturers achieve similar product yields with a smaller ingredient amount, leading to cost savings and big sustainability gains with this easy-to-use solution.
Visitors can sample the breadth of DuPont innovations for the baking industry and beyond during the expo. Daypart menus will begin with a Brunch Bar featuring an assortment of on-trend toasts and toppings followed by an afternoon Taco Bar with tortillas and various fillings. Alternatively, attendees can stop by anytime for a sweet treat! All the food featured offers the perfect chance to discuss market trends, customer challenges, innovation opportunities, and how DuPont’s expertise makes the perfect partnership for success.
On Tuesday, September 10, David ‘Guilley’ Guilfoyle, Group Manager with DuPont, will present an educational session called, “Pushing the Boundaries of Freshness Through Hurdle Technology.” Attendees will learn about a three-pronged hurdle approach for shelf life extension that uses antioxidants, antimicrobials, and anti-stalling technologies in synergy. Guilfoyle will discuss this in detail, plus a new development called “hyper-extended” shelf life that pushes freshness boundaries even further. The hour-long session begins at 9:45 a.m. Pacific Daylight Time in room N256.
For more information on all DuPont bakery ingredients and broader food and beverage solutions, go to www.food.dupont.com.
About DuPont Nutrition & Biosciences
DuPont Nutrition & Biosciences applies expert science to advance market-driven, healthy and sustainable solutions for the food, beverage, dietary supplement and pharmaceutical industries. We also use cutting-edge biotechnology across a range of markets to advance bio-based solutions to meet the needs of a growing population, while protecting our environment for future generations. We are innovative solvers who help our customers turn challenges into high-value business opportunities.
DuPont (NYSE: DD) is a global innovation leader with technology-based materials, ingredients and solutions that help transform industries and everyday life. Our employees apply diverse science and expertise to help customers advance their best ideas and deliver essential innovations in key markets including electronics, transportation, construction, water, health and wellness, food, and worker safety.
More information can be found at www.dupont.com.