Dyadic to develop baking enzymes for research project
HealthBread Project to develop whole grain and white breads with improved nutritional value, taste and product quality.
Dyadic International has announced that its research and development center in the Netherlands is a participant in the HealthBread Project, a new multidisciplinary research program that has been awarded approximately one million Euro from the European Community’s Seventh Framework Programme (FP7).
The HealthBread Project is a two year research program whose objective is to develop whole grain and white breads with improved nutritional value, taste and product quality by applying scientific and technological knowledge to the production and marketing of commercially viable, healthier bread.
Dyadic Netherlands will receive approximately 143,000 Euro to develop commercial enzymes for the HealthBread Project which is scheduled to begin in October 2012.
Wim van der Wilden, the General Manager of Dyadic Netherlands, stated, “In continuing to enhance Dyadic’s technologies and products for food applications, we are excited to work with leading scientific, baking and food organizations to demonstrate the effectiveness of Dyadic’s C1 enzyme technology in producing healthier and more nutritious bread products.”
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