Novozymes Launches New Enzyme Technology for Freshness Improvement in Bread

13 Nov 2013 --- Novozymes has announced the launch of two new solutions to enhance freshness in packaged bread. Novozymes Sensea and Novamyl 3D are independent yet complementary solutions that together achieve a new standard for moistness and tenderness from day one and right throughout storage.

Sensea helps industrial bakers to build superior brands through elevating the consumer eating experience. It is the only enzymatic solution to secure better moistness and melting, and new tender texture.

“With Sensea, we’re offering industrial bakers a cost-effective and cost-predictable enzymatic solution that brings a new delicious eating experience to packaged bread right from day one,” says Martyna Wojnarowska, Business Development Manager for Novozymes Baking, “The difference with Sensea is that consumers perceive the difference in freshness from the very first bite – the bread is so soft and tender, and almost melts in your mouth.”

Sensory sessions by baking experts have proven that Sensea delivers exceptional moistness, smoothness and melting properties. The sensorial benefits offered by Sensea are also perceived by consumers, with 90% of a non-expert panel responding that they liked the bread baked by using Sensea.

Novozymes surveyed over 4000 bread consumers in 2011, and learned that after moulding, dryness is the main reason bread is thrown away. Texture and bread softness is important to consumers, and Novamyl 3D ensures that the bread retains these qualities during storage.

During consumer research conducted by EBIC in the Netherlands, the majority of consumers preferred 10 day old bread baked with Novamyl 3D when compared to bread baked with original Novamyl, and stated that it was ‘more moist, more tender’, and ‘exactly right.’

“Novamyl 3D builds on our expertise and brings a new delicious dimension to our traditional freshness solution – a tender and moist mouthfeel, on top of superior softness and elasticity,” says Fokke van den Berg, Global Marketing Manager for Novozymes Baking, “Not only does the solution help industrial bakers meet consumer preferences, it also reduces waste.”

Both new solutions work to ensure that the crumb structure remains elastic and flexible, resulting in better bread softness - Sensea instantly lowers resilience offering an immediate moister and more melting mouthfeel whereas Novamyl 3D’s technology kicks as time progresses. When used together, the solutions enable industrial bakers to achieve a new standard of tenderness and moistness which is maintained throughout storage.