Novozymes launches new enzyme for improved texture and shelf life in baked goods

in formulations and recipes, has no negative effects on the dough properties, and allows for effortless dosing.”

This solution produces bread with great texture for improved sliceability, which is a challenge for many bakers while maintaining the softness of the baked products, resulting in a “soft yet resilient bite.”

This enzyme ensures that baked products remain soft during their shelf-life, thus maintaining the desired quality.

DENMARK - Novozymes has launched Novamyl BestBite, a new enzyme aimed at improving baked products’ texture and shelf life, reducing food waste, and limiting the use of added sugar in bread.

This product has been in development for the last three years and is the latest

NEW PRODUCT addition to the Novamyl range, which targets food waste reduction in baking processes.

According to Adam Diggle, business unit director for Baking at Novozymes, Novamyl BestBite builds on the success of its predecessors and is a “robust solution that is easy to apply

“With Novamyl BestBite, we have prolonged the natural texture in baked goods, making products remain fresher for much longer. Consumers liked bread that was 15 days old as much as day one,” Diggle comments.

By keeping products on the shelf longer and maintaining their attractiveness to the consumer, chances of food wastage reduce.