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DuPont launches POWERPasta 


2019-10-09

DuPont Nutrition & Biosciences (DuPont) has announced the launch of its DuPont™ Danisco® POWERPasta™ range of enzymes, the latest solution for customers in the rapidly expanding global pasta sector. POWERPasta™ helps maintain the eating, cooking and serving qualities and authentic color of durum pastas from pack to plate, while helping food companies realize the significant raw material cost saving potential of less expensive locally or regionally sourced wheat.

This solution has never been more relevant, says DuPont; pasta’s popularity is soaring in the Middle East and Africa, where the dry pasta sector currently accounts for US$3.2 billion and is expected to grow 7.3 percent before 2023.[1] In Turkey, Egypt and South Africa alone, more than 1,400 dry pasta products have gone to market since 2016.[2]

In addition, the POWERPasta™ range of enzymes helps to reduce stickiness after cooking, helps prevent overcooking and improve the shape and appearance of pasta, all of which leads to a better dish of pasta.

The DuPont Food and Beverage business produces enzymes that deliver sustainable innovations across a wide variety of food and beverage products, says the company.

[1] Source: Euromonitor database, “dry pasta retail value and volume”, Middle East and Africa region, 2018-2023. Research conducted on August 1, 2019

[2] Source: Innova database, “Dry pasta” product launches in Middle East and Africa region, 2016-2018. Research conducted on August 1, 2019

Photo: DuPont Nutrition & Biosciences