Sustainable Developments
“Better for
D
dsm-firmenich showcases bakery industry innovations at Food Ingredients Europe 2024.
and people planet”
sm-firmenich is set to present its latest advances in creating healthier, more sustainable bakery solutions at Food Ingredients Europe (Fi Europe). At booth 3.1 F62, visitors will be able to explore
dsm-firmenich’s next-generation innovations in the baking and confectionery sectors, sampling prototypes that meet evolving consumer tastes and health trends. Throughout the show, dsm-firmenich experts will offer insights into key bakery-focused topics, including sugar reduction, health benefits, and AI-powered fermentation technology.
Enriching nutrition in bakery favourites With growing consumer concern over health and nutrition, dsm-firmenich is addressing the need for bakery products that promote well- being. Maaike Bruins, Lead Scientist in Nutrition & Health, and Martin Mei, Senior Director of Health Benefits & Solutions, will lead a session
bakeryproduction.co.uk
on November 19 at 1:30 PM discussing how to enhance nutrition in baked goods by adding essential nutrients while reducing sugar, salt, and saturated fats. Additionally, Judith van Peij, Innovation Manager for Baking & Confectionery, will present on November 20 at 11 AM to showcase how innovative enzymes can improve whole wheat bread quality by enhancing dough stability, volume, and overall consumer appeal.
Reducing sugar - without compromising taste Sugar reduction in bakery is an industry priority, and dsm-firmenich has developed sophisticated solutions to retain flavour in reduced-sugar baked goods. On November 19 at 12 PM, Francesc Puerto, Technical Sales Manager for Sugar Reduction Europe, will discuss dsm-firmenich’s latest approaches for maintaining full flavour and sensory appeal in low-sugar bakery applications. Sample products on display will include chewy, reduced-sugar apricot gummies and other delicious prototypes
showcasing these advancements. dsm-firmenich will also highlight its AI- powered culture design platform for fresh fermented bakery applications, showcasing how it can optimise taste, texture, and health benefits in baked goods. Claire Price, Innovation Manager, will present on November 19 at 11 AM, sharing insights into how fermented cultures can be tailored for bakery applications, meeting rising consumer expectations for quality and flavour.
Sustainability initiatives To support a more sustainable bakery industry, dsm-firmenich will demonstrate its plant-based protein, Vertis™ CanolaPRO®, which can be used to reduce the environmental impact of bakery products. As consumer interest in sustainable and plant-based options grows, dsm-firmenich will display various innovative applications in bakery, along with solutions designed to extend shelf life and reduce food waste without compromising taste or texture.
Kennedy’s Bakery Production October/November 2024 13
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