Danisco’s has developed a new bakery enzyme which is the result of several years of collaboration with Genencor, which Danisco acquired in the spring of 2005.

The enzyme with the commercial name GRINDAMYLTM POWERFresh surpasses existing technologies in strength and benefits manufacturers and consumers alike, the company writes in a press release.

’The enzyme outperforms existing market standards, as it makes sliced bread, tortillas and hot dog buns softer and extends shelf life. It reduces crumbliness and improves flexibility, making it particularly suitable for use in tortillas and hot dog buns,’ says Jan Sindesen, President, Danisco Specialities.

For the bakeries, fewer crumbs mean enhanced efficiency and production cost savings. For the consumers, the enzyme means that sliced bread does not break when they butter it, and that the hot dog bun does not break into two when adding the sausage. An additional benefit is improved shelf life.

Danisco sees a considerable business potential in the enzyme. The world market for bakery enzymes is approx. DKK 1.3 billion, of which shelf-life extending enzymes make up around 50%.