Novozymes’ latest baking product, Novamyl BestBite, helps to significantly extend shelf life of bread and other baked goods while retaining texture and freshness.
By incorporating Novamyl BestBite into baking processes, the Danish company claims that producers can decrease their reliance on added sugars without compromising on taste. This innovative biosolution not only enhances the texture of baked goods but also extends their shelf life, ensuring a fresh and enjoyable eating experience for consumers.
‘Until now, obtaining a superior softness and moistness without compromising on resilient bread crumb has been a challenge. But Novamyl BestBite allows you to achieve a great balance without compromises. We call it ‘a soft yet resilient bite’,’ says Adam B. V. Diggle, business unit director at Novozymes.
With Novamyl BestBite, the natural texture of baked goods is preserved, allowing products to remain fresh for an extended period. Impressively, consumers found bread that was 15 days old just as enjoyable as fresh bread.
By prolonging the shelf life of baked goods, Novozymes is helping to combat food waste and reduce the environmental impact associated with various baking processes, including crop production, grain processing, baking itself, packaging and transportation. Grocery retailers can benefit from this product by offering longer-lasting, fresher baked goods to their customers, reducing waste and improving customer satisfaction.
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