The freshness perception is what makes a great packaged cake or muffin. Novozymes OptiCake®...

Welcome to the Novozymes Baking Academy. This video will guide you through the various features...

What causes bread to go stale, and how can enzymes slow that process down? Watch the 2-minute...

Huge amount of food are thrown out every day. A lot is bread that has gone stale. With enzymes we...

Apa jadinya kalau roti bisa tetap segar, lembut, dan lentur selama berhari-hari? Tentu saja...

Acrylamide is a chemical compound that is naturally formed in some foods when they are baked,...

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

Acrylamide forms when starchy foods are baked or fried at high temperatures with little moisture,...

Proposed regulatory changes could impact your products. Take them well beyond compliance with...

To comply with increasing regulation and protect brands, an easy-to-implement way to lower...

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

At Novozymes we’ve identified three important parameters: softness, elasticity, and moistness....

Wouldn’t it be magic if bread could hold its shape and freshness over time? Behold -The power of...

Novozymes Sensea® Flat Prime is our enzymatic solution for a broad range of flat breads, inspired...

Acrylaway® reduces acrylamide formation in the broadest range of applications by up to 95%. Find...