In Asia Pacific, about 25% of the bakery launches are from Japan making them as the most active market in coming up of new products. Majority of Japan’s bakery launches are unique and are far advanced in innovation. Therefore, they will set the trends in Southeast Asia’s bakery scene.

1. Setting Bakery Trends with
Japanese Innovations
FOODREVIEW INDONESIA BAKERY SEMINAR
DUPONT NUTRITION & HEALTH
APRIL 2018
Aileen Wang
Regional Marketing Manager (ASEAN)
DuPont Nutrition & Health
Jaizel Castillo
Application Specialist, Bakery (ASEAN)
DuPont Nutrition & Health

2. Summary of insights
• In Asia Pacific, about 25% of the bakery launches are from Japan making them as
the most active market in coming up of new products. Majority of Japan’s bakery
launches are unique and are far advanced in innovation. Therefore, they will set the
trends in Southeast Asia’s bakery scene.
• Globally, Japan (10.9%) will also lead in bread, cakes and pastry launches. The
country’s NPD pie is largest in sweet baked goods led by Monteur and Yamazaki
Baking.
• Bakery NPD growth in Japan is higher than the Asian and global growth.
• The Japanese value texture as an important part of their eating experience. This
culture is not only found in typical meals but also translated in baked goods –
textures are part of the product brand.

3. Summary of Japanese bakery trends
• Indulgence
• The indulgence trend in sweet baked goods prevails as consumers still consider as
these as treats.
• In texture, 10% of sweet baked goods were positioned moist (high growth) and 9%
were soft.
• Complex flavors increase the indulgence of sweet baked goods. While combining
flavors (ie mango pineapple) are common, the standard sweet & salty flavor is now
extended with sourness. Cream and other dairy flavors lead the flavor category.
• Variety of formats such as hybrids, Western and even Japanese-style are made
available
• High awareness on nutrition and healthy lifestyle is prompting baked goods
innovations with permissible indulgence – Japan leads in sugar reduced variants as
consumers are riding into the low-carb trend.
• Premiumization
• The use of domestic flour is key in upgrading product quality. This technique helps
many bakeries in achieving target textures in pre-sliced breads and cakes.
• Emphasis on key ingredients of highly known origins is also a common trend. For
instance, in limited edition swiss rolls, manufacturers will indicate the marron
(chestnut) cream used is from Italy.

4. Southeast Asia’s Japanese-style bakery trends
• Japanese baked goods are very popular in Southeast Asia due to the innovative
formats and high quality products. However, these are commonly available as
artisanal.
• Thailand and Indonesia are the two markets who are prominent in industrializing
Japanese-style products. This is one way to meet consumers’ demands on quality
bakery products.
• In our region, the common ways of creating Japanese-style baked goods are through
emphasis on formats, flavor, technology or formulation, and even the use of
Japanese imprints on the packaging.
• However, to achieve the indulgence projected by Japanese sweet goods, texture is
also key and this is the area where the industry should work towards improving.

5. DuPont Nutrition & Health concepts
Bread Application
▪ Japanese toast bread
▪ 10-grain soft loaf
Cake Application
▪ Zebra stripes matcha cake
▪ Mushipan
Mochi Application
▪ Anko mochi

6. Call us to find
out more about
our Japanese
inspired
innovative
concepts

7. POWERFresh® and POWERSoft® -
Powerful enzyme technology for
superior freshness
Lee Lai See
Food Enzyme Director (ASPAC)
DuPont Nutrition & Health
FOODREVIEW INDONESIA BAKERY SEMINAR
DUPONT NUTRITION & HEALTH
APRIL 2018

8. POWERFresh® Squeeze it - Feel the difference
Do you face these daily challenges?
Short shelf life
Fast fading resilience
Dry, crumbling structure
One size fits all products offering average solutions
The POWERFresh® product range with the G4/G+ enzyme is your solution
▪ For maintaining the quality of freshly baked bread for longer
▪ Engineered for antistaling and tailored for different applications

9. Staling problem
Staling symptoms:
• Loss of crumb softness
• Loss of crumb elasticity – resilience
• Apparent loss of crumb moisture
• Development of crumbliness
• Loss of flavour
• Development of a leathery crust
Significance:
• Shelf-life varies from 2 days to 4+ weeks
• From 5-50% of bread is never eaten
• Shelf life is critical, as transportation &
handling are major cost parameters
0
20
40
60
80
100
0 1 2 3 4 5 6 7
Storage time (days)
Firmness(hPa)

10. Action pattern of amylases, G4-amylase technology

11. Sucrose tolerance
G4 and G+ were less inhibited by sucrose than the market standards
as well as the maltogenic amylase

12. 12
Improvement of crumb softness and resilience
- Sponge & Dough
TPA measurements of bread made by sponge & dough procedure – 4% sugar & 4% fat.

13. Hypothesis:
Why the activity is so high in POWERSoft® Cake enzyme
Maltos
e
Maltotetraose
Maltose Sucrose
Starch String:
An enzyme cuts the starch string in two:
Market std.
POWERSoft® Cake
The sucrose string (Sugar) is very similar to the maltose and therefore the market std.
is more likely to be inhibited by sugar compared to POWERSoft® Cake. This could be
a possible explanation of the relatively high activity level in POWERSoft® cake.

14. POWERSoft® Cake - Your gains and benefits
Your potential business gains Your potential product benefits Our proven solution range
▪ Extend your market presence
through superior fresh-keeping
quality
▪ Better production planning of i.e.
seasonal cakes
▪ Possible to target the growing
on-the-go market with non-
crumbly texture
▪ Less waste
▪ Increase sales due to improved
appeal throughout shelf life
• Keeping your cakes fresh for
longer
• Improved softness and
moistness
• Minimized crumbliness
• Improved cut-ability
POWERSoft® Cake

15. Conclusion
POWERFresh® provides you:
Unique fresh mouthfeel and moistness perception
Improved softness and excellent crumb resilience
Increased product appeal on the shelf and consumer
loyalty
Tailored solutions for a variety of bakery applications, e.g.
• POWERFresh® with G+/G4 for bread, buns and rolls
• POWERFlex® for fresher, more flexible tortillas
• POWERSoft® for cakes and fine bakery goods

16. Bakery enzymes – Main brands
POWERFresh® - Based on our patented G+ and G4 anti-staling enzymes
technology. It modifies the amylopectin in flour starch during baking. The result is
soft, resilient and cohesive bread with a longer shelf life
POWERFlex® - The anti-staling G4 amylase keeps tortillas fresh and foldable
and eliminates dry edges
POWERBake® - For improved flour and bread performance. A strong portfolio of
both lipases and xylanases – e.g. with the capability to overcome the inhibitors
naturally present in flour and deliver improved flour and bread performance
POWERSoft® - Cakes and other sweet bakery goods gain a longer fresh life
with our highly specialized amylase
GRINDAMYL® MAX-LIFE- Based on enzyme maltogenic alpha-amylase,
these products successfully modify the starch in flour, slowing the staling
process

17. Copyright © 2018 DuPont or its affiliates. All rights reserved. The DuPont Oval Logo, DuPont™ Danisco® and all products denoted with ™ or ® are
registered trademarks or trademarks of E. I. du Pont de Nemours and Company or its affiliates.
DuPont Nutrition & Health combines in-depth knowledge of
food and nutrition with current research and expert science
to deliver unmatched value to the food, beverage and
dietary supplement industries. We are innovative solvers,
drawing on deep consumer insights and a broad product
portfolio to help our customers turn challenges into high-
value business opportunities.
1/17/2012 17