NEW CENTURY, KAS. — DuPont Nutrition & Health has introduced PowerFresh 9705 enzyme systems that address freshness and resilience throughout the shelf life of bakery products. Tests have shown the enzyme system is effective in white pan bread up to 35 days, according to the company.

Benefits include improving product softness and eating quality, maintaining product integrity across shelf life, increasing processing tolerance and consistency, reducing costs and waste, expanding geographic reach, and exploring different distribution models, according to DuPont Nutrition & Health, a DowDuPont Specialty Products Division business.

“PowerFresh 9705 was developed through our understanding that bakers want to create soft baked goods that also withstand the distribution and storage processes,” said Joshua Zars, regional business director of food enzymes with DuPont Industrial Biosciences.