Novamyl® BestBite
Discover a perfectly balanced bite
Novamyl® BestBite
Discover a perfectly balanced bite
From the inventors of freshkeeping enzymes, comes yet another groundbreaking solution to revolutionize how you bake today.
Introducing Novamyl® BestBite, a one-of-a-kind biosolution that raises the bar for texture in bread.
When it comes to bread, formulators and bakers have always had to choose between three essential characteristics: softness, moistness, and resilience. Bread that was soft and moist lacked resilience; bread that was resilient and soft lacked moistness; and so forth. Not anymore!
With Novamyl® BestBite, your bread achieves a perfectly balanced bite that encompasses all essential characteristics. The result: Bread that makes your consumers come back, again and again... and again!
Interested in the technical details of Novamyl® BestBite? Click on the button below. To know how Novamyl® BestBite can help you expand your baking toolbox, keep scrolling!
With Novamyl® BestBite, your bread gets a superior texture, unlike anything you've eaten before. Look forward to...
A perfectly balanced bite that is soft, moist, and resilient
Fresher than freshly-baked bread; Bread that has unparalleled freshness, straight out of the oven
Fresher throughout shelf life; trained consumer panels that have tasted bread made with Novamyl® BestBite can't tell the difference between freshly-baked bread and two-week-old bread
Watch how Novamyl® BestBite - our revolutionary amyloglucosidase - delivers a soft yet resilient bite in baked goods.
Besides lending a perfectly balanced bite to your baked goods, Novamyl® BestBite also works in a way that enables you to cut the amount of added sugar from your recipe.
Novamyl® BestBite, like other Novozymes enzymatic processing aids, helps you bake in the most natural way possible.
An added opportunity with Novamyl® BestBite is the chance to cut added sugar, emulsifier, and yeast costs – not to mention the potential of a cleaner product label that comes from simplifying your recipe and using enzymes as a natural processing aid.
Did you know…trained sensory panels confirm no difference in sweetness levels when comparing bread with standard sugar level to bread baked with Novamyl® BestBite and 50% less added sugar.
Dive deeper into the technology that redefines texture with our exclusive white paper. This comprehensive resource explores the research and science behind achieving consistent texture quality, reducing food waste, and enhancing consumer satisfaction.
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While commonly used emulsifiers like SSL, DATEM, and DMG might help you with dough strengthening, softness, whiteness, and even volume, they are not perfect. Not only must emulsifiers be specified on your product label unlike enzymes but also, they create complexes and negatively impact resilience.
What's more, emulsifiers can impair Novamyl® BestBite from creating the rounded eating experience that consumers enjoy. Get in touch if you'd like us to help you with reformulation.
How can makers and formulators of packaged baked goods adapt to these evolving consumer buying habits?
The challenge continues for formulators and makers of packaged baked goods: it began with a pandemic followed by international conflicts, and now the ongoing economic crisis.
Read our article on how to look beyond the fog and determine consumer-centric next steps.
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