DuPont Nutrition & Health launches solutions for Indian rotis

DuPont Nutrition & Health has entered into India’s flatbread market with the launch of its solutions for packaged Indian 'rotis'.

The concept has drawn inspiration from the increasing consumer need for a semi-cooked or ready-to-eat rotis with home-cooked freshness and taste.

DuPont Nutrition & Health business head for South Asia Parth Patel said: “Indian flatbread, popularly known as roti, is an integral part of the Indian diet. A majority of them are made at home with a very limited shelf-life. But in this fast-paced world and changing consumer trends, there is an increased need to change the way rotis are made.

"At DuPont Nutrition & Health, we have put in years of research to develop products that would transform the way rotis are produced, consumed and distributed.”

Recent studies at the company’s research and development facility for food ingredients in Brabrand, Denmark, have explored basic mechanisms and flour components that lead to quality of flatbread.

The scientific findings indicated the impact of functional ingredients in roti recipes including soy proteins.

Following this, DuPont Nutrition & Health scientists have developed a range of fresh-keeping solutions to improve softness, taste and shelf-life of roti.

The range comprising DuPont Danisco bakery enzymes, emulsifiers and hydrocolloids allow manufacturers to improve textural properties of ready-to-eat flatbreads.  As a result, rotis tend to have fresh feel and come with no dry edges.

In order to meet the requirements of vegetarians, manufacturers are able to improve the nutritional profile by fortifying rotis with the DuPont Danisco range of functional soy protein, which does not affect the taste.

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Image: DuPont Nutrition & Health has forayed into India’s flat bread market. Photo: courtesy of DuPont Nutrition & Health.