DSM Food Specialties has announced its breakthrough enzyme-based ingredient, Cakezyme™[1], has received regulatory approval from the Ministry of Health of the People’s Republic of China for use as a processing aid. This positive development opens up a new market and means DSM Food Specialties can now promote the multiple benefits of CakeZyme to a new audience, strengthening its global profile in the cake industry. 

“We are naturally delighted that CakeZyme has been approved for use in China”, commented Jose Mastenbroek, Business Development Manager, DSM Food Specialties. “Across the globe, we have seen an increased consumer demand for softer cakes and pastries and this is equally true in China. Expanding into this geographic market presents exciting new possibilities for CakeZyme and we look forward to working with manufacturers to help them to improve product quality and reduce production costs.”

CakeZyme, an enzyme preparation of phospholipase A2, was launched by DSM Food Specialties in 2007 and will be officially introduced to the Chinese market at Food Ingredients China. Designed for use in a variety of cake applications where fresh egg or egg powder is required, CakeZyme can be applied directly into the cake mixture where it provides significant benefits. It enhances emulsification, resulting in more stable emulsion or lower batter density, improved batter viscosity and a delayed crumb setting. CakeZyme also delivers a superior texture, and extends the product’s shelf life. 

DSM Food Specialties is one of the leading baking enzymes suppliers worldwide. Its comprehensive product portfolio includes baking enzymes for the cake, bread, milling and cereal industry.

[1] Cakezyme™ is a registered trademark of Royal DSM N.V.