DuPont launches enzyme range to improve pasta texture and appearance

DuPont Nutrition & Biosciences has launched a new range of enzymes designed to help maintain the quality of durum pasta “from pack to plate”.

PowerPasta is the latest solution from DuPont for customers in the pasta sector, and according to the company, helps to maintain product quality across eating, cooking and serving by reducing stickiness, preventing overcooking and improving the shape and appearance.

According to DuPont, PowerPasta can also help food companies to make raw material cost savings by potentially using less expensive locally or regionally sourced wheat.

Pasta’s popularity is soaring in the Middle East and Africa, where the dry pasta sector currently accounts for $3.2 billion and is expected to grow 7.3 percent before 2023, according to Euromonitor data. Innova data suggests that in Turkey, Egypt and South Africa alone, more than 1,400 dry pasta products have gone to market since 2016.

“All pasta aficionados know to look for that ‘al dente’ bite, but it can be challenging to recreate that authentic experience when cooking dry pasta,” said Allyson Fish, global food enzymes & food protection business leader. “Our enzymes help the producers bring that cultural authenticity to customers from around the world.”

Paal Ladsten, regional industry leader, Middle East & Africa, added: “At DuPont Nutrition & Biosciences, we see that consumers in markets on every continent are increasingly interested in locally sourced food products, but they aren’t willing to sacrifice appearance, texture or taste,” “Our PowerPasta range of enzymes offers a solution that leads to an improved eating experience while helping producers to push for greater profits by sourcing local wheat.”