With Novamyl^®, bakeries can differentiate on quality and build new brands. It lets bakeries significantly reduce stale returns, improve supply chain efficiencies and margins, and reduce food waste. 

Novamyl^® can even reduce costs per unit at the bakery as a result of greater product- and distribution-efficiencies. 

As a natural processing aid, baking enzymes support you in meeting consumer demands for clean label products.

Novamyl^® covers a range of Novozymes’ freshness solutions. 

The newest members of the family are Novamyl^® Boost and Novamyl^® 3D, a class of optimized maltogenic amylases that outperforms earlier versions. They work particularly well on sensory aspects, moistness and mouthfeel but also on parameter of elasticity. For instance, consumer panels gave Novamyl® 3D higher scores on moistness, tenderness and overall appeal - and higher dosages lead to even higher consumer preference.

Additional freshness solutions include Novozymes Sensea^® for packaged and artisanal bread as well as wheat flour tortillas, and Opticake^®  for cakes and muffins.