Fresher for longer

Ensure softness, elasticity and moistness during shelf life 

Fresher for longer

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. 

 

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?

How enzymes help?

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.

The loss of fresh eating quality in these types of baked goods is caused by changes in the starch structure of the flour that start to occur immediately after baking. With the use of enzymes – selective alpha-amylases – this starch structure can be modified to prolong the freshness that consumers love. 

Fighting food waste

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.

 

Health-conscious consumers revive ancient wheats

Health-conscious consumers revive ancient wheats

As consumers become more health conscious, the baking industry has sharpened its focus on producing breads that don’t just taste good, but are also perceived as more healthy.

Now, many consumers are looking for that next level of healthy baked goods. That’s where bread made with ancient wheats, such as spelt or emmer, enter the picture. But while these breads may be the next big thing, they also tend to dry quickly, and can become hard and firm in a shorter period of time.

Learn how bread improvers can overcome the hurdles of ancient wheats.

 

Podcast: Shelf life and enzymes

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.

Voxpop: Millennials on bread

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.

The rising middle class

The rising middle class

In markets like China, India and those of the Middle East and Africa, a rising middle class with increased disposable income means consumer trends are changing.

Surveys show that these consumers are more inclined to purchase both traditional and Western baked goods. But while their buying behavior may be changing, their eating habits haven’t necessarily. That’s why, in many regions, breads still have to retain the freshness needed for bendability - both for folding and when being used as a carrier.

Additionally, on-the-go and healthier foods, as well as those that stay fresher, longer, could all be big opportunities for the baking industry.

1.Kharas, Homi. “The unprecedented expansion of the global middle class: an update.” Available here.

2.Kharas, Homi. “The unprecedented expansion of the global middle class: an update.” Available here.

3.Global Industry Analysts, “Ever-evolving health, indulgence, and convenience needs of the consumers drives the global bakery products market.” 2017.

4.Euromonitor, “MENA millennials driving demand for bakery and snacks.” 2016.

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.

Novamyl® L
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps shape through storage
BAN®
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps shape through storage
Novamyl®
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps shape through storage
Novamyl® 3D
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps shape through storage
Novamyl® Boost
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps shape through storage
Novamyl® Pro
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps shape through storage
Novamyl® Rye
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps shape through storage
Sensea®
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps shape through storage
OptiCake® Excel
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps shape through storage
Sensea® Wrap
More
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps shape through storage
Maintains crumb softness and elasticity
Maintains moistness
Highest crumb softness and elasticity
Reduces food waste and returns
Suitable for organic products
Keeps shape through storage

Get the benefits of a best-in-class product

Explore our best-in-class products
 
novamyl 3d

What could this mean for your business?

What could this mean for your business?

Learn how upgrading your baking solution can meet consumers’ needs (and yours). Book a no-obligation meeting with a Novozymes representative.

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