Food & Beverages
Experiencing Optiva® LS – an easy way to save...
Meet Samir and listen to his experience using Optiva® LS in his bakery.
Прислушайтесь к мнению экспертов отрасли
Посмотрите видео, в котором профессор Ирина Матвеева и Роман Калинин из Ватель Консалтинг...
鲜湿米粉对比视频
一种新的解决方案解决了普通鲜湿米粉在长保质期流通的品质挑战。更少断条、更松散、更富弹性。对比看看加酶和不加酶在鲜湿米粉上的区别。
鲜湿米粉以便利取胜
新型酶法解决方案保持鲜湿米粉长货架期内的好品质
What do consumers think of pulse breads?
Find out what might make consumers in France, Germany, the United Kingdom and the United States...
Take your plant-based foods from niche to normal
Novozymes biological solutions help you make your plant-based foods the next-level sensory...
EU acrylamide legislation
Proposed regulatory changes could impact your products. Take them well beyond compliance with...
How Acrylaway® works
Acrylaway® reduces acrylamide formation in the broadest range of applications by up to 95%. Find...
Cara kerja enzim kesegaran kue
Apa jadinya kalau roti bisa tetap segar, lembut, dan lentur selama berhari-hari? Tentu saja...
Oil profit calculator
With the oil profit calculator you can evaluate the main steps of your water degumming, alkaline...
Let’s rethink brewing
Varying quality of raw materials? No problem, we can help you. With enzymes, you are better able...
从替代蛋白质到首选蛋白质 From alternative protein to...
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。
烘焙中的酶 Enzymes in Baking
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。
消费者如何评价面包?How do consumers evaluate bread?
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。
食品和饮料品质与可持续发展的合作伙伴 Partner for Quality and...
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。