Better baking to avoid loss and waste

When bakers don’t have the flexibility they need to handle raw materials of varying quality, that’s a loss. And when we throw bread and other baked goods away in our homes, that’s waste. By optimizing raw materials and improving freshness, biosolutions help reduce loss and waste across the baking value chain.

Baking food waste

To the moon and back – ten times

Since their launch in 1990, our freshness biosolutions have saved an estimated 80 billion loaves of bread from the trash. Stacked up, those loaves would reach the moon and back ten times. Assuming this led to the production of 80 billion loaves being avoided, Novamyl® has saved an estimated 45 million tonnes of CO2.


Tackle baking loss and waste with biosolutions

Flour correction

Enzymes for flour quality

Flour quality fluctuates due to natural causes like weather and soil conditions. These fluctuations could impact the final baked goods, resulting in waste. By giving bakers the flexibility to handle them, our biosolutions enable consistently high-quality baked goods.

Fresher baked good for longer

Fresher for longer

Consumers prefer soft, moist bread, so it’s not surprising that dryness is a top reason for throwing bread out. The result is that bread often tops the list of avoidable food waste. Our biosolutions help reduce this waste by ensuring moistness during shelf life.

Dough enzymes

Dough-conditioner enzymes

From fluctuations in wheat flour to the sensitivity of yeasts, many factors impact quality in baking. Poor quality outcomes can result in waste. Dough conditioners increase tolerance of fluctuations for consistent results, especially in highly-automated environments.

How can makers and formulators of baked goods adapt to changing buying habits?

baked buns

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

eating biscuits

Podcast: Shelf Life and Enzymes by BAKED In Science

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.

Reliable partner plant-based industry

Baking that’s better for our planet

In many places, the food we throw out goes to landfill, where it produces greenhouse gases. And whether in supermarkets or households, bread is one of the most wasted foods. That’s because most consumers won’t compromise on bread freshness. Our biosolutions can help.

Family enjoying a meal at the table

Better baking for health and nutrition

Food that’s lost and wasted across our food systems could feed over one billion hungry people every year. And food waste is also a significant contributor to emissions. Biosolutions keep a wide range of baked goods fresher for longer to help tackle food loss and waste.

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