Love to bake better?
Choose smarter solutions 

Whether you’re aiming for an outstanding sensorial experience, a healthier profile, more cost-effective, flexible operations or a smaller environmental footprint, we can help. Our smarter biosolutions and decades of experience supporting the baking industry are the perfect recipe to help you bake better.

Baker loving baking

World Baking Days 2024

Explore the global baking scene in 2024 with our comprehensive overview of World Baking Days. From traditional celebrations to innovative trends, discover a diverse array of baking festivities that unite enthusiasts worldwide. Join the community, access event details, and elevate your baking experience throughout the year.

girl holding a new baked bread

In knead of baking news?

From business opportunities to trends and technical insights, our newsletter is full of information to help you bake better. Each month we will deliver freshly baked news straight to your inbox, so you can stay on top of all the things you need to know to keep your customers coming back for more. 

Baking newsletter

Sensorial experience

Pioneering the sensorial space of the baking enzymes market for more than 30 years, we know how to achieve the softness, elasticity and freshness consumers love.

Let’s innovate together and deliver to consumers’ needs with better application of enzymes in the baking industry for better baking.

Woman enjoying the first bite of her sandwich

Healthy baking

Consumers today are becoming increasingly health-conscious and no longer see food as merely a source for nutrition, but also see it as an active contributor to better health. 

Our portfolio can help unlock healthier baked goods, without having to compromise on taste or quality – let’s work and innovate this segment together with enzymes in baking.

Healthy bread

Flexibility & affordability

Uncertainty in raw material and energy costs are leading to increases in consumer prices, while inflation has amplified the demand for the market to deliver high quality baked goods at affordable prices.

Solutions now need to guard against high ingredient prices to keep baked goods affordable for the consumers and secure that the industry can earn profits. Learn how to get more with less with application of enzymes in your baked goods. 

Consumer making a purchase decision on which bread to buy


The awareness of food production’s impact on the environment is growing. Consumers are looking for sustainably produced with an additional focus on minimizing food waste and using locally sourced ingredients.

Create change and unlock your potential with Biosolutions that help reduce the world’s footprint. We are committed to partner with you on the journey.

child with bread

Whatever you love to bake, we can help you bake it better

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.

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.

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.

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.

Latest insights and news in the baking enzymes market

Biscuits enzymes

How to make your biscuit production cost-effective and meet consumer demands

63% of consumers would pay more for healthier biscuits. But how can you make biscuits both healthy and delicious? Join our webinar to find out.

Baking enzyme calculator

How much CO₂ emissions can you save by reducing bread waste with Novamyl 3D?

Love to bake but hate waste? Why not mark the International Awareness Day of food loss and waste by trying our freshness calculator. You’ll be surprised how much CO2 you can save by extending freshness.

Freshly sliced bread that is soft moist and resilient

Bake no-compromise bread with Novamyl® BestBite

When it comes to bread, formulators and bakers have always had to choose between three essential characteristics: softness, moistness, and resilience. Bread that was soft and moist lacked resilience; bread that was resilient and soft lacked moistness; and so forth. Not anymore!