What makes consumers tick when it comes to dairy? Around the world, consumers are interested in...

Starchy foods commonly contain reducing sugars and the amino acid asparagine. When heated, they...

Эластичность хлебного мякиша снижается в течение срока хранения. Добавьте фермент для сохранения...

Long supply chains, warm storage temperature and tough climatic conditions can impact your...

Благодаря нашим клиентам Новозаймс Новамил® за последние 30 лет спас много батонов хлеба от...

We are on a mission to transform the quality and sustainability of the food and beverage...

Thanks to our customers, Novozymes Novamyl® has over the last 30 years saved a lot of loaves of...

Umami is released from plant protein by means of gentle Novozymes Protana® enzymes instead of...

诺维信的Frontia®佳得湿磨酶是一种应用于玉米湿磨工艺的全新前沿酶技术。通过将机械分离与酶法分离相结合，Frontia®佳得将帮助您的工厂增加淀粉和蛋白收率，并显著提高纤维脱水率和玉米浆利用率。

Продлите свежесть вашего хлеба!

Novozymes - Enzymes in Baking - Russian

See where we test our solutions, study mass balance flows and use digitalization tools to...

Discover how enzymes can help increase palm oil extraction at Novozymes’ state-of-the-art palm...

See how Novozymes Novamyl® effects on bread crumb elasticity.