Healthy baking

Crispy, moist, oven-fresh bread all day

Bread is at its best when it smells, feels, and tastes like it’s fresh out of the oven. With our enzymes, you can extend that freshness, enhance appearance, and provide a fine, elastic crumb structure.

We can even help improve moisture retention, ensuring the good feeling of freshly-baked bread.

Novozymes baking enzymes

Delicious bread that stays moist and soft for longer

Our enzymes help extend bread’s freshness and enhance its appearance. And, these natural processing aids can reduce the need for chemicals, helping make baked goods — including breads, cakes and tortillas, to name a few — healthier and longer lasting in the most natural way possible.
Novozyme enzymes

Fresh, crisp bread that lasts

Our enzymes help produce fresher, longer-lasting bread and other baked goods with fewer chemicals.

Novozymes Novamyl® helps bread stay fresh longer, which is especially great for sliced and packaged bread. This easy-to-use, flexible enzyme maintains freshly-baked crumb elasticity and bread moistness. Consumers give bread baked with Novamyl® higher scores when it comes to moistness and tenderness.


  • Soft, elastic bread throughout storage
  • Freshness and moistness for packaged bread
  • Easy to use – pour it in to get the benefits. No need for process changes
An aisle in a supermarket with shelves filled with packaged bread

Novozymes Lipopan®’s dough-strengthening effects makes for high-volume, high-quality bread and reduce the need for traditional emulsifiers. A single kilo of Lipopan® can provide the same benefits as 1000 kilos of emulsifiers. That helps produce greener, more sustainable products.

Positive combination effects can be achieved when Lipopan® is used together with other enzymes like amylases and xylanases.


  • Improved volume and crumb structure
  • Naturally effective on flour lipids – substituting emulsifier benefits
  • Natural choice supporting the demand for clean labels


Two women and a man standing in a supermarket looking at shelves of freshly baked bread

Novozymes Fungamyl® can consistently standardize flour quality and baking performance in flour with low cereal alpha-amylase activity. This helps mills and bakery ingredient companies upgrade flour to create increased loaf volume, uniform crumb structure and optimal crust color in the final bread.


  • Greater bread volume
  • Improved crust color. Baked goods with an attractive brown crust
  • Fine and uniform crumb structure
  • Correct baking properties, even for flour with a high falling number
An industrial bakery with a man in the foreground pouring flour out of a bag

This xylanase delivers superior bread volume, appearance and texture. Novozymes Panzea® delivers efficient, versatile performance for diverse baked good products and limits the need to have a different xylanase for each baking need. It is easy to formulate into flours, improvers and premixes.


  • Superior baked good volume
  • Better bread appearance and bread texture
  • Dry, stable dough for better processability
  • High tolerance for flour and process variationS
Piles of freshly baked crusty baguette

Strengthen the gluten in your baked goods with this glucose oxidase, which helps improve dough properties and flour consistency. Novozymes Gluzyme® increases dough handling and ensures amazing artisinal bloom and shape when it comes to the final baked good – especially in weak flour.


  • Dry dough for optimal handling and processing
  • Great shape and bloom of final product
  • Reduction of ingredients like oxidants, ascorbic acids and vital wheat gluten


A plate with a pile of toast and a plate with one piece of toast with jam

Novozymes Acrylaway® cuts down on acrylamide content in baked goods and other foods by up to 95%.

That’s good news for food manufacturers and consumers who are focused on food safety. Both the EU and the USFDA warn of acrylamide’s possible carcinogenic effects.

  • Significant acrylamide reduction
  • Same great taste and appearance


Today’s consumers are increasingly opting for organic foods, which they consider to be more healthy and sustainable.

Novozymes offers a range of baking enzymes that support the production of organic baked goods while helping them remain enticing to the senses. 


  • Meets new consumer demands for organic products
  • Supports new claim-building for the growing “organic” space
  • Achieves the same high quality in baked goods
Man and woman and small boy in a supermarket picking bread off the shelves
Cutting costs

Less added sugar, same great quality

Wave goodbye to sad, soggy bread that lacks color and appeal when you remove sugar from the baking process. 

Novozymes’ brand new enzymatic solution is the only product on the market that can reduce added sugar in bread without compromising its quality. 

It’s time to cut costs and compete better.

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