Bioinnovation firm Novozymes has launched two new solutions aimed at enhancing the freshness of packaged bread.
Novozymes Sensea and Novamyl 3D are independent yet complementary solutions that improve moistness and tenderness, said the firm.
Both new solutions work to ensure that the crumb structure remains elastic and flexible, resulting in better bread softness - Sensea claims to instantly lower resilience offering a moister and more melting mouthfeel whereas Novamyl 3D’s technology kicks in as time progresses.
Martyna Wojnarowska, business development manager for Novozymes Baking, said: "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.
"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."
Fokke van den Berg, global marketing manager for Novozymes Baking, added: "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."