right through the
baking value chain 

Better baking isn’t just about creating the best possible baked goods for consumers. It’s also about creating them with the least possible impact on the environment. For your baking customers, sustainability has long been in focus. But as the toll our consumption is taking on the planet becomes impossible to ignore, the urgency is increasing.

Find out how our biosolutions can help.

child with bread

A value chain partner with a commitment to sustainability

Although the food sector has a significant carbon impact, the good news is that there are lots of opportunities to do things better. You and your customers may be seizing those opportunities and setting ambitious sustainability goals. Reaching those goals takes smarter, more sustainable solutions. It also takes value chain partners who share your commitment to sustainability. 

Sustainability is how we’ve always done business

As the first company to publish a fully integrated triple bottom line report, we’ve always been a sustainability leader. We also actively engaged in the development of the United Nations Sustainable Development Goals. Today, our biosolutions contribute to several of them. Last year, 77% of our revenue came from products that help reduce CO2 emissions. And in November 2022, we became one of the first companies in the world to commit to the new Corporate Net-Zero Standard from the Science Based Targets initiative (SBTi). Our net-zero by 2050 science-based target is verified by the SBTi. Our business is built on three core commitments; enable healthier lives, accelerate towards a climate-neutral society and transform food systems. These commitments make us ideally placed to support our baking industry partners on their sustainability journeys.

Sustainable bread

Reduce bread waste across the value chain

Every year, one-third of the world’s food – around 1.3 billion tons - goes to waste, according to the United Nations. As bread is a staple in diets across the world and can have a very limited shelf life, it makes up a significant proportion of this waste. And while many consumers are trying to cut down on food waste, bread is one area where we’re unwilling to compromise. It must smell, feel and taste fresh, regardless of consume-by dates. Nearly a quarter of respondents in our study of international consumers said that they throw bread away when it gets dry.  

You can reduce bread waste across the value chain with the Novamyl® family of fresh-keeping enzymes. They don’t just reduce stale returns by enabling freshness throughout shelf life. They also reduce bread wastage in consumers’ households by keeping bread soft, elastic and moist for longer. Since their launch in 1990, Novamyl® solutions have saved an estimated 80 billion loaves of bread from being thrown away. If you stacked those loaves up, they’d reach to the moon and back ten times.

Bread in value chain

Help your customers shrink their carbon footprint

The annual carbon footprint food waste is a staggering 3.3 billion tonnes. Our Novamyl® solutions have helped to shrink this footprint by saving 80 billion loaves from wastage since 1990. And, assuming that 80 billion fewer loaves were produced as a result of this saving, they’ve also saved an estimated 45 million tonnes of production-related CO2.  That’s equivalent to the annual CO2 emissions of around nine million people, based on world average per-person consumption

Use the calculator below to see how much CO2  your baking customers could save by reducing bread waste with Novamyl® 3D.

Reducing the dependency on harmful oxidants has been a big win

Enzymes have become a sustainable solution in the baking industry, eliminating chemical oxidants like bromate while improving the quality and nutritional value of baked goods. Bromate, which enhances dough quality, texture, and volume, has been linked to health concerns and has been banned in various regions. Enzymes offer comparable benefits, aligning with the UN Sustainable Development Goals and promoting healthier, safer, and more sustainable baking practices.

fresh bread rolls

Baking better for our planet

As part of our commitment to helping your customers bake better, we can provide the carbon footprints of all our products on request. They're based on high-quality data and calculated in accordance with ISO 14067. That means they can help bakers make credible, reliable sustainability claims. These measures also fuel our ambition to develop products with ever-smaller carbon footprints.

For some products, we conduct complete Life Cycle Assessments (LCAs). These compare the environmental impact of our biosolutions with the impact of conventional ones. They’re based on data from a range of sources, often including customers’ own application of our biosolutions. We work closely with them to gather this data.

This is just one example of how we collaborate to make industries better for the planet. Reach out if you’re interested in learning more.

Explore our other benefits

Flour enzymes

The aim of the milling industry is to control these fluctuations in flour quality and ensure consistent baking performance. Our enzymes helps ensure the desired volume, crust color and crumb structure in the final baked goods therefore providing a consistent quality.

Enzymes for biscuit formulation

Our smarter solutions help you bake better-looking biscuits, cookies and crackers. They also help you tap into better-for-you trends with cleaner labels and acrylamide reduction. They can even be better for your bottom line by helping you optimize your costs and processes.

Bread enzymes

In many cultures, bread is no longer just a dietary staple. Consumers rely on it for indulgence and comfort. Our enzymes deliver a range of consumer-friendly benefits in fresh, packaged and frozen breads. So whether you’re an artisanal or industrial baker, if you love to bake better, you’ll love our bread enzymes.

Cake enzymes

Cakes are part of almost every celebration worldwide. They’re an indulgent delight that spreads happiness. Our cake enzymes keep your carefully crafted cake creations fresher throughout their shelf life. That allows you to make every celebration extra special.

Flatbread enzymes

Flexibility, rollability and non-stickiness. Those are the three things consumers demand from tortillas, pitas, wraps and other flatbreads. Loss of freshness can stop your flatbreads delivering on these key parameters. Our smarter enzymatic solutions can help. They prevent cracking and zippering over flatbreads’ entire shelf life.

Pasta and noodles

Consumers expect cooked pasta and noodle products to remain firm, bright and smooth. They also want minimal stickiness, even when they overcook. Our biosolutions help you overcome the challenges of varying wheat flour quality. That means you can consistently meet your consumers' expectations.

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