Wholegrain bread. Fiber enhanced bread. Low calorie bread. Different kinds of healthy bread types are expected to take significantly larger shares in most areas of the world in the years to come. That is good news in terms of end-consumers’ health. But on a short term scale, bakers will need to overcome some challenges in order to ensure optimal manufacturing processes and bread quality.
Optimized baking processes
Anticipating these challenges, Novozymes is committed to developing sustainable solutions that will enable the baking business to optimize both profitability and product quality. Enhancing the traditional manufacturing processes could help the businesses take steps in this direction, but in most cases significant changes cannot be obtained by mere adjustment – they require a major rethink. And this is where enzymes become interesting.
Rethinking bakery
By now certain enzymes are already able to significantly impact the production as well as the quality of healthy bread types. But Novozymes is constantly aiming at identifying and commercializing new enzymes targeted at this growing business area. New enzymes that will enable the baking industry to delve into tomorrow’s baking business and help the growth of healthy bread types.