Novozymes’ Novamyl BestBite increases freshness, combats waste

The newest Novamyl baking product from Novozymes, Novamyl BestBite, puts texture at the forefront of baking while delivering significant improvements in freshness and lowering food waste.

With the use of the new biosolution, Novozymes is claiming Novamyl BestBite’s focus on fresh texture and the optimisation of recipes, allows producers to reduce the dependency of added sugars in their products. When added to the baking process, Novamyl BestBite creates a baked good that is fresh and increases the shelf-life of the product, without compromising on the eating experience for the consumer.

“We are very pleased to announce the launch of Novamyl BestBite and to welcome all the new capabilities it brings. With each addition to the Novamyl family, we address a concern or demand in the market, while continuing to combat food waste. Keeping baked products fresh and on the shelf is not enough. By focusing on texture and maintaining a soft, fluffy and resilient eating experience throughout shelf-life, we have been able to target a new area in the market,” says Adam B. V. Diggle, business unit director, baking at Novozymes.

He adds: “Novamyl BestBite uses a game-changing biosolution that lifts the entire eating experience. In terms of texture this means a perfectly balanced bite that is soft yet resilient which perfectly matches what consumers prefer. Until now, obtaining a superior softness and moistness without compromising on resilient bread crumb has been a challenge. But Novamyl BestBite allows you to achieve a great balance without compromises. We call it ‘A soft yet resilient bite.’”

“Consumers use all their five senses when choosing their foods, with the majority naming taste and texture as the most influential components (according to consumer tasting study performed as a central Location Test at Danish Technological Institute’s sensory laboratory). With Novamyl BestBite, we have prolonged the natural texture in baked goods, making products remain fresher for much longer. In fact, consumers liked bread that was 15 days old as much as day 1.”

By keeping products on the shelf longer, and maintaining their attractiveness to the consumer, Novozymes said it is actively contributing to combatting food waste. Increasing the shelf-life of baked goods also means reducing the impact of all the processes involved in baking, including crop production, processing of grains, baking process, packaging, and transportation. With the addition of Novamyl BestBite, Novozymes is now even better equipped to reduce food waste while also improving the consumer’s eating experience.

“Ultimately, our goal is sustainability and making a positive impact on the climate by reducing food waste in baking. Our Novamyl solutions have already proven themselves in this context, and with Novamyl BestBite, we can lift the eating experience, while staying true to this mission,” says Adam B. V. Diggle.

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