Fresher for longer
Ensure softness, elasticity and moistness during shelf life with Novozymes fresh-keeping enzymes.
In markets like China, India and those of the Middle East and Africa, a rising middle class with increased disposable income means consumer trends are changing.
Surveys show that these consumers are more inclined to purchase both traditional and Western baked goods. But while their buying behavior may be changing, their eating habits haven’t necessarily. That’s why, in many regions, breads still have to retain the freshness needed for bendability - both for folding and when being used as a carrier.
Additionally, on-the-go and healthier foods, as well as those that stay fresher, longer, could all be big opportunities for the baking industry.
Longer lasting freshness for a healthier bottom line
Why bakers dislike stale baked goods?
Stale, dry bakery products are a problem for bakers. Stale returns may account for as much as 10-15% of output. So staling has a significant financial impact.
Baked goods that stay soft and moist during storage are less likely to be returned. This lets bakers reduce unwanted stale returns and food waste.
Freshness solutions give more operational flexibility. Because the products stay fresh longer, there's more time for planning. production and distribution.
Meet consumers' expectations, while reducing food waste
Consumers prefer soft, moist bread
Consumers expect a lot when it comes to the texture of packaged bread. "Soft," "tender," "delicate" - these are some of the claims of new brands.
Surveys show that consumers value the sensory quality of moistness. Consumer panels that rated a particular bread high in "moistness" and "tenderness" also gave it a higher "like" score. And a top reason to throw bread out was "dryness."
Fighting food waste
Every year, a staggering one-quarter to one-third of all food produced for human consumption goes to waste. And, when looking at totals by weight, bread often tops the list of food waste that could have been avoided.
In developed markets, as much as 25-27% of that total food waste occurs at the household level. Meanwhile, in emerging markets, only about 10-12% of food is thrown away once it has already reached the household. Here, a larger portion is lost during storage and transport.
Many Western governments are enacting policies to combat this growing issue. Unfortunately, in developing regions, expensive upgrades to the food distribution network may be necessary in addition. But biological solutions also exist that can extend bread’s freshness as well as enhance its appearance.
Learn more about the unique challenges facing developed markets as they strive to reduce food waste as well as those that face emerging markets.
Fresher for longer
Which solution is right for you?
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.
What Is 72 times taller than
the Burj Khalifa?
Did you know that if you piled up all the flatbread wasted in Turkey every day, you'd get about 72 Burj Khalifas?
That's why Novozymes is committed to cutting food waste with longer lasting bread.
30 years of freshness and still counting
Saved 80 billion loaves of bread
Thanks to our customers, Novozymes Novamyl® has over the last 30 years saved a lot of loaves of bread from being wasted. How much is a lot, you ask? This anti-staling product, that enables freshness throughout the shelf-life of baked goods, has saved 80 billion loaves of bread from being thrown away! This has estimated saving of 650,000 tons of plastic and 45 million tons of CO2. So here’s to Novamyl®, the groundbreaking technology that revolutionized the art of bread baking and is helping us build a better future with biology.