This enzymatic technology raises the bar for texture in baked goods by delivering a perfect balance between softness, moistness and resilience - and the effect is consistent through shelf life. With this technology, you will achieve a soft, yet resilient bite that consumers prefer.

This technology lets producers differentiate their baked goods straight from the oven. It delivers a fresher than fresh texture immediately after baking on all the key parameters including foldability, softness and moistness.

This technology will keep your baked goods fresh, soft, moist, and resilient all the way to the last bite.

Novamyl^® BestBite offers the option for optimizing your recipe and cost, by reducing added sugar and yeast - without impacting the taste of your product.

This product reduces the amount of waste bread and/or stale returns in the supply chain. It also reduces the unit costs and number of deliveries needed to keep fresh products on the shelf. Prolonging the freshness of baked goods through shelf life can cut food waste by millions of tons every year.

Novamyl^® BestBite allows you to adjust your formulation to reduce your dependence on costly emulsifiers; it delivers immediate freshness and better sliceability, alongside a resilient bite.