Daniscos Bakery Ingredient System Wins at HiE

COPENHAGEN, DenmarkAt the 2010 Health Ingredients Europe conference being held in Madrid, Spain, Daniscos bakery ingredient system, Grindsted® Fiberline, received the Health Ingredients Excellence Award in the digestive health category.

We are delighted to receive this prestigious recognition of our innovation work," says Jan Charles Hansen, senior application specialist at Danisco. This supports the initial feedback we have already received from our customers: that Grindsted Fiberline technology brings outstanding functionality to the growing market for healthier breads."

The judges stated that the ingredient system brings the benefits of fiber to a broader audience, enabling bakers to create products with real processing and health benefits."

The ingredient gives 100% rye bread an appealing soft texture and mild taste similar to that of white wheat bread, which is preferred by many of todays consumers. It allows bakers to eliminate the dense, dry texture and dominant fiber taste that makes healthier bread unpopular, particularly among families with young children.

 Bakers can not only produce healthy bread that even the kids will enjoy. They can also produce it on their existing wheat bread lines with minimal adjustment," says Hansen.

In addition to developing a rye bread concept with Grindsted Fiberline, Danisco has incorporated the technology in an oat bread concept containing sufficient beta-glucans to qualify for a cardiovascular health claim.

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