Fresher for longer with biosolutions
Who doesn’t want their baked goods to be fresher for longer? Ensure that the most-sought after characteristics - softness, elasticity, moistness, and a resilient bite - remain throughout shelf life. With freshness enzymes, deliver the perfect texture that consumers demand.
Why use freshness enzymes?
Consumers expect packaged baked goods to taste freshly baked. From bread and tortillas to cakes, flavor and visual appeal are key. Consumers consistently rank "freshness" & "texture" as a key quality attributes of baked goods. Dryness is one of the top reasons people throw bread out. Maintaining freshness is especially challenging for manufacturers aiming for cleaner labels. Delivering on all these expectations is where freshness enzymes, and in particular the Novamyl® family, are a game-changer.
How enzymes help extend freshness
What causes bread to go stale, and how can enzymes slow that process down? Watch this 2-minute video to learn how enzymes can extend bread’s natural freshness and help reduce the amount of wasted bread.
Create celebratory cakes
Cakes that stay soft and moist throughout shelf life should not be a wish that your baking customers need to make. Ensure that packaged cakes retain their delicious characteristics in storage with enzymes that enhance crumb softness, elasticity, moistness, and shape.
Which solution is the right for you?
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.
Spotlight: Novamyl® BestBite
From Novonesis - the inventor of freshkeeping enzymes - comes yet another groundbreaking solution to revolutionize how you bake today.
Meet Novamyl® BestBite, a one-of-a-kind biosolution that raises the bar for texture in bread.
Appealing appearance with biosolutions
When choosing packaged baked goods, consumers have limited ways like appearance, volume, crust color, and labels to judge quality. Novonesis baking enzymes, powered by biology, are designed to elevate the visual appeal and consistency of your baked goods.
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