Fresher for longer

Ensure softness, elasticity, moistness and a resilient bite during shelf life

Consumer holding fresh bread with enzymes that ensure softness, elasticity, moistness and a resilient bite

Consumers prefer soft, moist bread

Consumers expect a lot when it comes to the texture of packaged bread. “Soft,” “tender,” “delicate” – these are some of the claims of new brands.

Surveys show that consumers value the sensory quality of moistness. Consumer panels that rated a particular bread high in “moistness” and “tenderness” also gave it a higher “like” score. And a top reason to throw bread out was “dryness”.

How enzymes help extend freshness and reduce stale returns

What causes bread to go stale, and how can enzymes slow that process down? Watch the 2-minute video to learn how enzymes can extend bread’s natural freshness and help reduce the amount of wasted bread.

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.

With the use of our freshness enzymes, you can prolong the freshness that consumers love.

Articles and news

Woman picking bread in supermarket

Adapt to evolving buying patterns in the supermarket

International conflicts and the economic crisis are adding even more pressure on baked goods makers and formulators who are still reeling from the pandemic and supply chain issues. This pressure comes in the form of evolving consumer buying patterns - meaning consumers are buying cheaper baked goods.

Test test

Why bakers dislike stale baked goods

Stale, dry bakery products are a problem for bakers. Stale-returns may account for as much as 10-15% of output. So staling has a significant financial impact. Baked goods that stay soft and moist during storage are less likely to be returned. This lets bakers reduce unwanted stale-returns and food waste. Freshness solutions give more operational flexibility. Because the products stay fresh longer, there’s more time for planning, production and distribution. 

Hear what experts & millennials say

Novamyl® BestBite

From the baking experts who brought you freshkeeping enzymes, comes yet another biosolution – Novamyl® BestBite.

Formulators and bakers can now deliver baked goods that hit the sweet spot of softness, moistness, and resilience. Watch now

Podcast: Shelf life and enzymes

Freshness is one of the biggest challenges in baked goods. The trick is keeping products tasting good over a long shelf life, especially if you have a clean label. But why do baked goods go stale in the first place? And what role can enzymes play in this process to save the day?

To answer these questions, Dr. Lin is joined by Tisa Drew, a staff scientist at Novozymes— a world leader in enzyme production.

Mother and daughter buying bread in supermarket

Voxpop: Millennials on bread

Among age categories, Millennials represent a particularly interesting opportunity for the baking industry.

Quality is key, and this demographic refuses to compromise on health and taste. They love trying new bread and bakery creations — especially if they’re worthy of sharing on social media. In short, no matter how you try to reach this group, you need to bring high quality baked goods that stay fresher for longer. And for that, Millennials are willing to pay a significant premium.

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.

Bread waste infographic

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.


Calculate your carbon footprint

How much CO2 can you save by reducing bread waste with Novozymes Novamyl® 3D?
Our new Freshness Calculator helps assess your impact on the environment.

Translate the benefits of Novamyl® into quantifiable contributions to your company´s stainability and profitability goals by adding six simple data points.

What could this mean for your business? Fill in the form below and we’ll be in touch