COPENHAGEN, DENMARK — DuPont Nutrition & Biosciences, a business of DuPont, has introduced the DuPont Danisco PowerPasta range of enzymes that helps maintain the eating, cooking and serving qualities of durum pastas as well as authentic color, according to the company. The range of enzymes also helps to reduce stickiness after cooking, prevent overcooking, and improve the shape and appearance of pasta.

“At DuPont Nutrition & Biosciences, we see that consumers in markets on every continent are increasingly interested in locally sourced food products, but they aren’t willing to sacrifice appearance, taste or texture,” said Paal Ladsten, regional industry leader, Middle East and Africa. “Our PowerPasta range of enzymes offers a solution that leads to an improved eating experience while helping producers to push for greater profits by sourcing local wheat.”