Powerful anti-staling amylase

Novozymes Novamyl® is a powerful anti-staling baking freshness enzyme that improves moistness, crumb softness, elasticity and mouthfeel during storage. It can reduce the need for emulsifiers or monoglycerides.

Novamyl® can be used with bread, buns, rolls and lean sweet baked goods in both the artisanal and packaged/industrial segments.


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.

An innovative α-amylase

Novamyl® is an optimized maltogenic alpha-amylase that boosts freshness-perception. It outperforms in delivering crumb softness, moistness and elasticity. It achieves higher scores for sensory quality and overall eating experience – even after days or weeks of shelf life. 

Novamyl® modifies wheat flour starch in a way that retards starch retrogradation. It can be added to the flour, bread improver or water prior to mixing.

A flexible family of solutions

Novamyl® covers a range of Novozymes’ freshness solutions. 

The newest member of the family is Novamyl® 3D, a class of optimized maltogenic amylase that outperforms earlier versions, particularly on sensory aspects, moistness and mouthfeel. 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. 

Have questions about Novamyl®?

Contact us using the form below