We asked Millennials a series of questions related to bread Among age categories, Millennials...

What causes bread to go stale, and how can enzymes slow that process down? Watch the 2-minute...

Starchy foods commonly contain reducing sugars and the amino acid asparagine. When heated, they...

Wouldn’t it be magic if bread could hold its shape and freshness over time? Behold -The power of...

At Novozymes we’ve identified three important parameters: softness, elasticity, and moistness....

Welcome to the Novozymes Baking Academy. This video will guide you through the various features...

All the knowledge you need to leverage enzymes in your formulations – all in one place online....

New dairy technology boosts fiber and reduces sugar at the same timeIntroducing Saphera® Fiber, a...