Sustainability in the baking value chain
Treat baked goods with biosolutions designed to deliver healthful, affordable and enjoyable experiences - with your operational flexibility in mind. Combining biology and quality, baking biosolutions help you create exceptional products that delight consumers and support a sustainable future.
Industrial baking is made better with enzymes
The food sector has a big carbon impact, but smarter solutions can change that. With 41% of discarded bread going stale1 and only 1 in 4 loaves finished2, reducing waste is key.
Novonesis baking biosolutions keep bread fresher longer, minimize environmental impact and help you achieve ambitious sustainability goals.
Supporting sustainability in the baking value chain
Reduce bread waste across the value chain
One-third of the world’s food—1.3 billion tons—is wasted each year, with bread, a global staple, making up a large portion. Many consumers demand fresh bread, and often admit to throwing it out when it gets dry.
Novonesis biosolutions helps reduce bread waste by keeping it soft and moist for longer.
Sustainability is how we’ve always done business
As a sustainability leader, we’ve been at the forefront of innovation, publishing the first integrated triple bottom line report and contributing to the UN Sustainable Development Goals. Our biosolutions contribute to several of them, including reducing CO2 emissions. We also commit to measuring and communicating the share of our revenue that enables a healthier planet and heathier lives.
Crumbs of wisdom
Formulating recipes and industrial baking is not easy. Stay in the know to stay ahead.
Help your customers shrink their carbon footprint
Stale, dry bakery products are a problem for bakers. For every 100 units of bread consumed, up to 15 to 25 units of bread must be additionally baked to account for stale returns. Novamyl 3D allows keeping the bread fresh for longer, reducing bread waste and associated carbon emissions.
Reducing the dependency on harmful oxidants
Enzymes offer a sustainable alternative to chemical oxidants like bromate in baking, improving both quality and nutrition. Bromate, once used to enhance dough texture and volume, has been banned in many areas due to health risks. Enzymes provide similar benefits while supporting the UN Sustainable Development Goals, enabling healthier, safer, and more eco-friendly baking practices for a better future.
Highlighted products
- Maintains crumb softness and elasticity
- Reduces food waste and returns
- Maintains moistness
- Improved oven spring and higher loaf volume
- Less off-flavor in buttery recipes
- Uniform crumb structure
- Less dependence on emulsifiers
- Better texture
- Enhanced mouth feel and texture
- Improves texture & appearance
- Easy to implement
- No change in taste, smell, mouth feel or appearance
- Suitable for cereal-based baby foods
- Suitable for infant biscuits and rusks
- Suitable for gluten-free products
- Robustness in various types of biscuits and crackers
- Enables health claims
Go beyond Sustainability
Baking biosolutions help you with a range of other benefits
Sensory experience
Bake products that catch the eye, with aromas that invoke nostalgia and perfect textures that delight taste buds. With fluffy breads, buttery pastries and decadent cakes that stay fresh for longer, consumers will keep coming back for more.
Affordability and Flexibility
Combat fluctuating costs, reduce dependence on undesired ingredients, maximize efficiency, while maintaining premium quality with baked good enzymes.
Healthy baking
Meet the rising demand for healthier options without compromising on taste or texture. With baking biosolutions, create better-for-you products that consumers love.