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...

Proposed regulatory changes could impact your products. Take them well beyond compliance with...

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....