Bridge the (fiber) gap
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 value fiber
Consumers are more nutrition-conscious than ever, with 63% aiming to boost fiber and protein intake1. For bread, top health benefits include improved digestion (52%) and longer-lasting fullness (43%)2—both tied to fiber. Fiber’s growing importance makes it a key focus for delivering the healthier, nutrient-rich bread consumers demand.
Which high-fiber bread would you choose?
The sensory experience is crucial when it comes to high-sensory foods like bread. So even though health is a key purchasing criterion, consumers are not willing to compromise on sensory quality. We’ve tested Valena® Fiber EE G and found that with this enzymatic solution, high-fiber bread can achieve higher volume, more moistness and stay fresh and appealing for longer. The results speak for themselves.
More healthy baking solutions
Novonesis biosolutions also offer you other opportunities to bake healthier.
Keep your finger on the pulse
Consumers want healthy, protein- and fiber-rich breads. But they also demand breads that look appealing and deliver a great eating experience. Are you ready to overcome the texture and appearance challenges associated with pulses to unlock the appeal of pulse breads?
Bake whole-wheat bread a lot better
Whole-grain breads have taken off in many markets around the world. With Novonesis biosolutions, bake deliciously healthy whole-wheat 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.
Reduce acrylamide
Acrylamide forms naturally when foods are baked or fried. However, natural does not always mean good; acrylamide is suspected to cause cancer. Baking biosolutions from Novonesis hep you reduce acrylamide from your food products and comply with changing regulations.
Get in touch.
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Explore our other biosolutions for baking
Bake better with biosolutions
- Reduce reliance on emulsifiers, maintain increased bread volume, and improve crumb structure with advanced dough strengthening enzymes.
- Meet demand for high-quality baked goods with tailored dough conditioning enzymes that improve dough handling and deliver consistent results across flour types and processes.
- Avoid health concerns and stay ahead of evolving regulations with solutions that help reduce acrylamide in baked goods without compromising taste or texture.
- Keep baked goods fresher for longer with freshness enzymes that extend softness, improve shelf life, and enhance consumer appeal.
- Avoid dough stickiness and improve gluten network with gluten strengthening enzymes that offer an alternative to unwanted additives.
- Stay ahead of changing market needs with innovative baking enzymes designed to help you meet evolving industry demands and consumer expectations.