Consumers prefer soft, moist bread
Top trends in freshness
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.
Health-conscious consumers revive ancient wheats
As consumers become more health conscious, the baking industry has sharpened its focus on producing breads that don’t just taste good, but are also perceived as more healthy.
Now, many consumers are looking for that next level of healthy baked goods. That’s where bread made with ancient wheats, such as spelt or emmer, enter the picture. But while these breads may be the next big thing, they also tend to dry quickly, and can become hard and firm in a shorter period of time.
Learn how bread improvers can overcome the hurdles of ancient wheats here
Building trust in baking
A complete range of solutions
The rising middle class
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.
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Why bakers hate stale baked goods
Your solutions for freshness
Novozymes Novamyl® helps bread stay fresh longer. This easy-to-use, flexible enzyme maintains freshly-baked crumb elasticity and moistness throughout storage. Consumers give bread baked with Novamyl® higher scores when it comes to moistness and tenderness.
- Soft, elastic bread throughout storage
- Freshness and moistness in packaged bread
- Easy to use – just add it in. No need for process changes
- Fresher baked goods enable more operational flexibility – time is gained for more efficient planning, production and distribution
Novozymes Sensea® offers a new delicious eating experience in packaged bread that consumers notice and appreciate. For manufacturers of flour tortillas, Novozymes Sensea® Wrap is an innovative tool for producing tortillas that stay soft and flexible throughout shelf life.
- Sensea® is the only enzymatic solution on the market delivering new tender texture, moister mouthfeel and better melting in packaged bread from day one
- Sensea Wrap® delivers best-in-class mechanical strength and less stickiness in flour tortillas, and simplifies production planning, distribution and logistics.
Industrial muffins, pound and sponge cakes keep a freshly-baked quality longer with Novozymes OptiCake® Excel. This unique enzymatic product excels at slowing down the staling process in high-sugar cakes.
- Keeps softness, moistness and texture throughout storage
- Higher volume, better shape, better crumb
- Easy formulation into flour, improvers and premixes
How can enzymes help?
Today’s consumers demand more from packaged baked goods. Bread and tortillas need to not only be healthy, but also taste freshly baked. Cakes need to look attractive and taste delicious. And they all need to accomplish this in the most natural way possible. This presents a challenge to the baking industry.
The loss of fresh eating quality in these types of baked goods is caused by changes in the starch structure of the flour that start to occur immediately after baking. With the use of enzymes – selective alpha-amylases – this starch structure can be modified to prolong the freshness that consumers love.