DuPont Nutrition & Health has unveiled a new concept for reducing the fat in tortillas by 50% or more, without compromising on the processing or quality of the product.
DuPont has developed the concept using solutions from its POWERFlex range, which is part of the DuPont Danisco portfolio.
The company stated that the POWERFlex's ability to maintain dough elasticity in lean recipes allows a smoother process during the production of tortillas with the desired size and shape.
The new concept will allow tortilla manufacturers to increase the nutritional profile and cut the cost of their products through fat reduction, according to DuPont Nutrition & Health.
DuPont Nutrition & Health strategic marketing manager Anne Host Stenbak said, "Tortillas are the front-runners for industrially-produced ethnic breads, which also include naan bread, piadina and other flatbread types. The POWERFlex? range has broad application potential within this bakery segment."
DuPont has also optimized solutions for soft and micro-biologically stable tortillas with a shelf-life of up to nine months. These include solutions made with certified sustainable mass balance palm oil, or palm oil alternatives.
DuPont Nutrition & Health, a business of US-based chemical company DuPont, offers bio-based ingredients and microbial diagnostic solutions to provide safer, healthier and more nutritious food.
