When it comes to bread, bakers have had to choose between softness, moistness and resilience. Bread that was soft and moist typically lacked resilience; bread that was resilient and soft often lacked moistness; and so forth.
Novozymes has developed a enzymatic solution that makes it easier for bakers to handle dough and produce bread under warm and difficult climatic conditions.
It has been a year since the European Commission Regulation came into force on April 11 2018, obliging food business operators (FBOs) to apply acrylamide mitigation measures. Despite calls for the EU to take a tougher stance, manufacturers are stepping...
Danish biotech firm Novozymes has been ranked 38th in the Forbes’ annual ‘world’s most innovative companies’ list featuring top 100 companies across all sectors.
European consumers prefer bread with soft and springy qualities that deliver consistent quality, according to a study commissioned by bakery ingredients firm Novozymes.
Novozymes has announced that it has obtained Food Safety System Certification 22000 (FSSC 22000) for a wide range of its enzymes targeting bakery and other food sectors.
Petrochemical company Braskem and enzyme producer Novozymes are to launch a research project to develop large-scale production of greener, cheaper polypropylene (PP) from sugarcane.
Number one food enzyme supplier Novozymes likely to move production
to the US and China as a result of the new EU sugar reform, the
daily Berlingske Tidende reports.
Slight growth for Danish enzymes giant Novozymes in the first half
of the year with Europe providing steady returns but US market
knocked by the popular low carbohydrate diet that has hit the
baking industry.