In an environment of increasing raw material prices and limited options for passing it on to end consumers, building, or perhaps even maintaining profitability, is a constant challenge to most business areas. Bakeries are no exception – but there are ways to overcome it. An improvement of the conventional manufacturing processes may contribute to counter cost impacts, but in most cases significant effects require a lot more than mere adjustment. And this is where enzymes come into the picture.
Cost savings due to enzymes
It is no wonder that the demand for enzymes in the baking industry has been steadily increasing.
For example, the new Lipopan Extra has been documented to enable a 20-40% cut in emulsifier costs while Novamyl can support a significant reduction of stale return rates. In other words, the enzymes offer reduced production costs and increased profits – in terms of replacing additives, as well as in terms of optimizing the entire production-distribution-shelf life chain. Combined with the environmental advantages, this is the reason why more and more bakers rethink conventional manufacturing processes and replace them with processes based on enzymes.
Biotech bakeries in the future
Novozymes is committed to identifying and commercializing new enzymes targeted at optimizing an even larger range of specific bakery processes, as well as enhancing the bread quality. Hence,
Novozymes will enable the baking industry to rethink tomorrow’s bread business – both in terms of environment and profitability.