DSM will be present at the International Baking Industry Exposition (IBIE) from 8 to 10 September in the Las Vegas Convention Center, in the US. Tapping into the consumer demand for gluten-free baked goods, DSM will present its gluten-free portfolio consisting of baking enzymes for gluten-free bread, cakes and other baked goods. Food manufacturers can also visit the DSM booth #4402 to hear more about acrylamide reduction to enable safer cookies and snacks.
The gluten-free market is absolutely booming with an expected CAGR of 12% up to 2022. The bread and baked goods market is no exception to this as consumers are demanding more from their bread than ever before. From a recently commissioned DSM consumer insights study – conducted amongst 1.000 consumers from the UK and the US - we learned that “perceived health benefits” are the main reason for consumers to buy gluten-free bread. However, the frequency with which consumers eat gluten-free bread varies hugely. One thing that does stand out is that consumers believe there is a world to win with respect to taste, softness and shelf life.
DSM’s gluten free baking enzymes, such as BakeZyme® improve moistness, freshness and volume, allowing for better tasting gluten free bread and baked goods. Want to know more? Please visit booth #4402 and speak with our experts.
DSM Food Specialties - Enabling Better Food for Everyone
At DSM Food Specialties we are driven to enable better food for everyone. We provide ingredients and solutions that enable our customers to make healthier and more sustainable consumer food and beverage products. We are driven to partner with our customers to create food choices that people around the world can truly enjoy.