Improving flour, building insights
Novozymes’ larger baking customers in Africa typically have their own mills and bakeries. In close collaboration with the customer, Novozymes’ improves their flour through use of specific enzymes and implements the solution in the customer's production facilities.
"Many of our African customers also want to learn from European trends in food and beverages, and want us to help them localize those trends for their consumers," Esra says.
Novozymes brings such market and technology insight to customers through workshops, and in turn, learns more about the needs and tastes of African consumers. That helps Novozymes develop innovation specific to the African market.
For instance, Novozymes is exploring enzymatic solutions for flat breads and how to bake bread using local grains such as corn (maize), sorghum and cassava.