新型酶法解决方案保持鲜湿米粉长货架期内的好品质

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植物性食品和饮料。通过诺维信生物酶解决方案，从替代蛋白质到首选蛋白质，帮助提高植物性食品饮料的风味、质地及性价比。

酶延长了烘焙食品（如面包）的保质期，因此可以让储存和保鲜更持久。

在诺维信，我们确定了面包保鲜的三个重要参数：柔软度、弹性和湿润度。了解我们如何帮助您解锁这三个维度，并为消费者切实感受到您的产品带来的差异。

食品和饮料的生产方式一直在改变，我们的目标是加速这种演变，使世界上更多的人能够获得更好的食物。

冗长的供应链、温热的储存温度和恶劣的气候条件会影响配方的性能。使用高品质葡萄糖氧化酶Gluzyme®...

面粉中的淀粉结构会随着时间而变化，逐渐降低烘焙食品的新鲜度，使面包失去原有的美味、弹性和湿度。失去新鲜度的面包不仅降低消费者的体验，也导致了食物浪费。诺维信酶制剂天然保鲜方案，可以让面包在很长的...

Meet Samir and listen to his experience using Optiva® LS in his bakery