When bakers don’t have the flexibility they need to handle raw materials of varying quality, that’s a loss. And when we throw bread and other baked goods away in our homes, that’s waste. By optimizing raw materials and improving freshness, biosolutions help reduce loss and waste across the baking value chain.
Since their launch in 1990, our freshness biosolutions have saved an estimated 80 billion loaves of bread from the trash. Stacked up, those loaves would reach the moon and back ten times. Assuming this led to the production of 80 billion loaves being avoided, Novamyl® has saved an estimated 45 million tonnes of CO2.
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.
