Baker making bread using Novamyl enzyme in the testlab at Novozymes, Bagsværd, Denmark

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

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

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...

We asked Millennials a series of questions related to bread Among age categories, Millennials...

See how Novozymes Novamyl® effects on bread crumb elasticity.

See how Novozymes Novamyl® effects on bread crumb elasticity.

A consumer in China making a crumb comparison between a bread with and without Novamyl®.

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