Dive briefs:
- Danish biotech company Novozymes Debuts Novamil Best Bite, a New Enzyme Baking Ingredient, designed to enhance the freshness of baked foods and extend their shelf life. The company says the ingredient helps maintain the softness and moistness of foods such as bread and allows him to reduce added sugars by 25-75% without affecting sweetness levels or taste..
- Ingredient companies also tout their ingredients as a way to reduce food waste.It said it reduces the impact of “crop production, grain processing, baking processes, packaging and transportation” by extending the shelf life of bread. I’m here. According to the company, in focus groups, consumers enjoyed 15-day-old bread just as much as they enjoyed freshly baked bread.
- Novozymes is the latest company to launch ingredients aimed at increasing shelf stability and preventing spoilage as the industry grapples with the problem of food waste through processes such as upcycling ingredients.
Dive Insight:
Novamyl BestBite has the potential to help formulators extend the shelf life of baked goods such as bread and crackers. It also promises to cut sugar levels and prevent food waste while still providing a soft texture.
bread usually lasts 3 to 7 days If it contains preservatives such as propionic acid or potassium sorbate, it may last longer at room temperature. In an emailed statement to his Food Dive, Novozymes said the shelf life of bread made with Novamil BestBite depends on certain factors such as the type of bread and the region in which it is made.
Adam Diggle, Novozymes Business Unit Director for Baking, said: “Until now, the challenge has been to achieve excellent softness and moistness without compromising the elasticity of the crumbs.”
The ingredient launch follows last year’s $12.3 billion merger of Novozymes with fellow ingredient giant Chr. Hansen. The two companies announced that they will focus on producing healthier foods in areas such as baked goods.
Other food and beverage manufacturers are investing in various ways to extend the shelf life of their food. In 2017, cereal and snack giant General Mills patented a milling process. This allows him to extend the refrigerated shelf life of raw dough to 120 days, which is 30 days longer than the traditional shelf life.
Increasingly, consumers are looking for healthy attributes in baked goods. During the 2020 pandemic baking boom, producers of alternative flours such as Bob’s Red Mill, which produces varieties made from ingredients such as almonds and coconut, are targeting consumers who want the foods they bake to contain higher nutritional value. We have seen an increase in sales from
