DuPont’s range of three Japan-inspired bakery products are on display at the MOBAC show 2019, which is currently underway at Makuhari Messe, Tokyo and will conclude on February 23. These include whole grain bread, frozen dough sweet buns (Melon Pan), and cupcakes, and have been produced from the company’s recently-opened Innovation and Application Centre in the Kanagawa Prefecture.
The objective of the company, which is showcasing its broad product portfolio and innovative bakery enzymes at the 26th essay of the biennial tradeshow, which is the largest bakery exhibition in Japan, is to address the increasing demand for localised baked goods that are softer, fresher, and crispier.
Enhanced with DuPont’s proprietary G4 amylase technology such as PowerSoft, PowerFresh, and frozen dough bakery ingredient system Grindsted PowerFreeze, the samples are created to appeal to the Japanese market.
“Since the debut and approval of our G4 amylase food enzyme in Japan two years ago, there has been a significant demand for our bakery enzymes,” said Nobuaki Tsukagoshi, sales leader, Japan, DuPont Nutrition and Health.
“We noticed that Japanese consumers are now looking for moist and chewy textured baked goods, with a crispy on-the-outside and soft in-the-inside bite. This is an increasingly popular texture amongst Japanese people and we have the perfect solution to help manufacturers produce this,” he added.
At MOBAC, visitors will be able to interact with DuPont bakery experts on site to explore the use of functional ingredients such as Litesse polydextrose, Supro isolated soy protein and Howaru premium probiotics from the DuPont Danisco range in applications such as fillings, jams, bars, pastries and biscuits for added health benefits.
“Japanese consumers are known for their high expectation for quality and this creates a push for manufacturers to constantly innovate,” said Hideki Sakanishi, innovation group leader, Japan.
“Since the opening of our Innovation and Application Centre last year, we have expanded our resources and dedicated application specialists to deliver solutions that suit the Japanese palate,” he added.
“The drive for perfection in the Japanese bakery industry is very inspiring, and we want to partner with customers to develop innovative products to meet the ever-changing consumer needs and set new bakery trends,” Sakanishi said.
The Japan Innovation and Application Centre opened in July 2018 and is DuPont Nutrition and Health’s latest addition to its global innovation centre presence.
Spanning over 700sq m, it features state-of-the-art equipment for making various bread and rolls, steamed cake and doughnuts. It is dedicated to provide face-to-face interaction for Japan- and Korea-based customers and to accelerate product innovation in these local markets.
