Enzymes for healthy baking
Tasty, better-for-you baked goods
Combat fluctuating costs, reduce reliance on unwanted ingredients, and maximize efficiency in your production — all while maintaining the premium quality that consumers desire in your baked goods. Unlock affordability through greater operational flexibility with Novonesis baking biosolutions.
With enzymes, make staple foods that nourish
Consumers want their staple foods with more wholegrain, more protein, more fiber; less added sugar, less gluten, less artificial compounds. These needs mean reformulating your recipe. With Novonesis baking biosolutions, it’s no longer a choice between health and enjoyment, you—and your consumers—can have both.
Healthy baking has never been easier
Both the US and EU have flagged the need to limit acrylamide levels due to its carcinogenic implications. As legislation increases, so does consumer awareness. Biosolutions reduce acrylamide levels by up to 95%, keeping baked goods compliant—without changing taste, smell, texture, or appearance.
Wholegrain breads have taken off in many markets around the world. With Novonesis biosolutions, bake deliciously healthy wholewheat breads that are softer, moister, and stay fresh for longer. What’s more, give baked goods producers compelling claims and the benefits consumers are looking for.
Consumers are focusing more on healthy eating habits, but they’re still not getting enough fiber on average. This is what’s popularly known as The Fiber Gap. With Novonesis biosolutions, bake high-fiber bread with ample volume, a moister crumb and the ability to stay soft and fresh for longer.
Consumers want healthy protein-rich breads. But they also demand that breads look appealing and deliver a great eating experience. Pulses added to bread are the answer. Overcome texture and appearance challenges generally associated with pulses as protein sources and unlock their appeal.
Master gluten-free bread baking
As health-conscious and inclusive eating trends grow, gluten-free products are in the spotlight. With rising awareness of gluten sensitivities, celiac disease, and healthier eating, demand for gluten-free items is soaring. However, this rise also brings challenges we must address.
Highlighted products
- Easy to implement
- No change in taste, smell, mouth feel or appearance
- Suitable for cereal-based baby foods
- Suitable for infant biscuits and rusks
- Suitable for gluten-free products
- Robustness in various types of biscuits and crackers
- Enables health claims
- Fiber flexibility
- Sensory appeal
- Emulsifier elimination
- Easier production
- For a variety of wholewheat flours
- Sensory appeal
- Better nutrition
Go beyond healthy baking
Baking biosolutions help you with a range of other benefits
Sensory experience
Bake products that catch the eye, with aromas that invoke nostalgia and perfect textures that delight taste buds. With fluffy breads, buttery pastries and decadent cakes that stay fresh for longer, consumers will keep coming back for more.
Affordability and flexibility
Combat fluctuating costs, reduce dependence on undesired ingredients, maximize efficiency, while maintaining premium quality with baked good enzymes.
Sustainability in the baking value chain
Reduce food waste, minimize your carbon footprint, and adopt environmentally conscious baking practices. With our enzymes, sustainability becomes a natural part of your production process.