Novozymes launches new enzyme for improved texture and shelf life in baked goods

DENMARK- Biosolutions provider, Novozymes, has launched Novamyl BestBite, a new enzyme aimed at improving baked products’ texture and shelf life, reducing food waste, and limiting the use of added sugar in bread.  This product has been in development for the last three years and is the latest addition to the Novamyl range, which targets food waste reduction in baking processes. …

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