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?
Freshness is a top priority—70% of consumers value it when choosing bread1, and 37% want softer textures, rising to 50% in China2. Dryness is a leading cause of waste, and maintaining freshness is tough, especially while keeping short, simple ingredient labels. Nearly half judge freshness by expiration dates3. Novamyl® enzymes are a game-changer, extending freshness while delivering the soft, satisfying texture consumers crave. They help manufacturers meet high expectations for flavor, texture and visual appeal in baked goods.
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.
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.
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 Novonesis representative.
Granulates
Novamyl® BestBite
Granulates
Novamyl® 3D
Granulates
Novamyl® Boost
Granulates
Novamyl® Pro
Granulates
Novamyl®
Liquids
Novamyl® L
Granulates
BAN®
Granulates
Sensea®
Granulates
Sensea® Wrap
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.
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.
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.