Whole Grains / Ingredients / Sustainability
Sustainability in Action

DuPont Nutrition & Health pushes for more sustainable bread

June 8, 2012
/ Print / Reprints /
/ Text Size+

DuPont Nutrition & Health is focusing on whole grain bread in a drive to help industrial bakers reduce waste, boost raw material usage and cut their carbon footprint. A tailored bakery system from the Fiberline range, part of the DuPont Danisco ingredient portfolio, offers bakers a value-added solution to raw material waste by enabling full utilization of wheat grains in bread with high consumer appeal.

Sensory evaluations have found the system overcomes previous issues with producing whole grain bread that consumers will accept as a reduced-carbon, white bread alternative.

“Whole grain bread is recognized as a healthy source of dietary fiber. It also has a carbon footprint that’s about 7% lower than that of white bread because it makes use of the entire wheat grain. When milling flour for white bread, around 25% of the grain is removed,” says Nic Franciosi, bakery application specialist at DuPont Nutrition & Health.

Using Fiberline 105, bakers can produce whole grain bread with the mild taste and soft texture of white bread, as preferred by most European consumers. In addition to optimizing raw material use, the bakery system saves costs by reducing the need for gluten to achieve a similar volume to white bread.

For reduced bread waste, new combinations of enzymes and emulsifiers can extend the fresh-keeping properties of bread during shelf life, encouraging consumers to throw less bread away. With Mintel reporting 90 million tons of food waste in the European Union each year, around 30% of it being bread, this is a pressing issue that the European Parliament has pledged to cut in half by 2025.

“Sustainability is not just about image improvement. It is the food trend with the biggest potential for increased profits. Solutions that utilize raw materials 100% and cut waste save money,” notes Anne Host Stenbak, DuPont Nutrition & Health industry marketing manager.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

Table Of Contents Subscribe

School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!


Facebook IconTwitter IconYoutube IconLinkedIn Icon