Novozymes to add 0.001 Euro cent to a kilo flour after increasing Fungamyl price

By Douglas Yu

- Last updated on GMT

Novozymes will expand the use of its enzymes in new applications next year.  Photo: Novozymes
Novozymes will expand the use of its enzymes in new applications next year. Photo: Novozymes

Related tags Starch Cake

The global biological solutions firm, Novozymes, has announced a price increase of its Fungamyl products by up to 10%, which will add approximately 0.001 Euro cent to a kilo of flour.

The price increase will be effective immediately, but existing contracts will not be impacted, Novozymes added.

Fungamyl is a fungal alpha-amylase, which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour, the enzyme manufacturer said in a release. It also increases loaf volume, improves the brown crust color of baked goods, and ensures a fine and uniform crumb structure.

Critical cost elements increase

Sandro Tomita, global marketing manager for baking at Novozymes explained that, to maintain the quality in the Fungamyl product range requires the company to reassess its pricing.

“We have seen some of our critical cost elements increasing, and we wish to be able to continue with our substantial investments in innovation to deliver quality, sustainability and productivity improvements to our baking and flour milling customers,”​ he said.

Novozymes’ strategic priority next year continues to be expanding the use of enzymes by showing their potential in new applications, transforming the quality of food and beverages, and bringing better products to consumers, the company’ spokesperson, Frederik Bjørndal, told BakeryandSnacks.

“We do that by improving production processes that enable partners get more out of their raw materials, use less water and energy, and ultimately bring healthier options and more nutrition to consumers across the world,”​ he said.

Related news

Show more

Related products

show more

A Baker’s Hero: Vital Wheat Gluten

A Baker’s Hero: Vital Wheat Gluten

Cargill | 25-Oct-2022 | Technical / White Paper

From formulation to finished product, vital wheat gluten is a true superhero when it comes to the bakery. Learn how this humble, plant-based protein rose...

Enhance the shelf life of baked goods now!

Enhance the shelf life of baked goods now!

Mane Kancor Ingredients Pvt. Ltd. | 19-Oct-2022 | Technical / White Paper

Fats in baked foods influence its softness and flavour, however it is also prone to acceleration of oxidation under high temperatures leading to rancidity...

Related suppliers

Follow us

Products

View more

Webinars