Novozymes focuses on enzyme production for the Food, Beverage and Nutrition industry. Their enzymes have application in baking, brewing, dairy, distilling, flavor enhancement, food specialties, health, nutrition, juice, meat processing, oils, fats, starch, wine and more. Novozymes offers quality products that require fewer additives and preservatives and enhance nutritional value and taste.
Acrylaway® 3500 BG is an off white granulate that is both low dusting and free flowing. In this product, the key enzyme activity is provided by asparaginase that hydrolyzes L-asparagine to L-asparatate and ammonia. The active component is readily soluble ...view more
Acrylaway® 3500 BG is an off white granulate that is both low dusting and free flowing. In this product, the key enzyme activity is provided by asparaginase that hydrolyzes L-asparagine to L-asparatate and ammonia. The active component is readily soluble in water at all concentrations that occur in normal usage. Standardization components can cause turbidity in solution. view less
Acrylaway® 3500 BG Wheat Free is recommended for gluten free applications. It is used to reduce the formation of acrylamide by converting the amino acid asparagine to aspartic acid. This product is primarily formed as a by-product of Maillard reactions be...view more
Acrylaway® 3500 BG Wheat Free is recommended for gluten free applications. It is used to reduce the formation of acrylamide by converting the amino acid asparagine to aspartic acid. This product is primarily formed as a by-product of Maillard reactions between the amino acid asparagine and reducing sugars. This typically occurs at temperatures about 100°C and is responsible for important color and flavor development in friend and baked starchy products. view less
Acrylaway® BeFree 3500 L is recommended for applications where the preservative benzoate is not desirable. It is used to reduce the formation of acrylamide by converting the amino acid asparagine to aspartic acid. This product is primarily formed as a by-...view more
Acrylaway® BeFree 3500 L is recommended for applications where the preservative benzoate is not desirable. It is used to reduce the formation of acrylamide by converting the amino acid asparagine to aspartic acid. This product is primarily formed as a by-product of Maillard reactions between the amino acid asparagine and reducing sugars. This typically occurs at temperatures about 100°C and is responsible for important color and flavor development in friend and baked starchy products. view less
Acrylaway® CB L is an effective asparaginase that significantly reduces acrylamide formation in coffee. In an industry that is sensitive to social and environmental sustainability, health is also a priority. With Acrylaway® CB L, coffee producers can offe...view more
Acrylaway® CB L is an effective asparaginase that significantly reduces acrylamide formation in coffee. In an industry that is sensitive to social and environmental sustainability, health is also a priority. With Acrylaway® CB L, coffee producers can offer consumers great-tasting coffee containing significantly less acrylamide. view less
Acrylaway® L is a liquid product produced by fermentation of a microorganism which is self-cloned according to the EU definition. The enzyme protein is separated and purified from the production organism. This product is recommended to reduce acrylamide f...view more
Acrylaway® L is a liquid product produced by fermentation of a microorganism which is self-cloned according to the EU definition. The enzyme protein is separated and purified from the production organism. This product is recommended to reduce acrylamide for french fries and other potato based snacks. view less
Fungamyl® 2500 SG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ens...view more
Fungamyl® 2500 SG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensures a fine and uniform crumb structure. The recommended dosage of this product is 2–10 ppm (5–25 FAU/kg flour). view less
Fungamyl® 4000 BG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ens...view more
Fungamyl® 4000 BG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensures a fine and uniform crumb structure. The recommended dosage of this product is 1–6 ppm (5–25 FAU/kg flour). view less
Fungamyl® 800 L is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensur...view more
Fungamyl® 800 L is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensures a fine and uniform crumb structure. The recommended dosage of this product is 6–31 ppm (5–25 FAU/kg flour). view less
Fungamyl® Ultra BG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and en...view more
Fungamyl® Ultra BG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensures a fine and uniform crumb structure. The recommended dosage of this product is varied (5–25 FAU/kg flour). view less
Fungamyl® Ultra SG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and en...view more
Fungamyl® Ultra SG is a fungal alpha-amylase which helps correct a common flour deficiency and ensures consistent bread quality through the use of standardized flour. It provides increased loaf volume, improves the brown crust color of baked goods, and ensures a fine and uniform crumb structure. The recommended dosage of this product is varied (5–25 FAU/kg flour). view less
Gluzyme® Mono 10.000 BG is a cost-efficient glucose oxidase that ensures good gluten strengthening by utilizing the full strength of naturally occurring gluten in flour. It offers good gluten strengthening when used in combination with chemical oxidants a...view more
Gluzyme® Mono 10.000 BG is a cost-efficient glucose oxidase that ensures good gluten strengthening by utilizing the full strength of naturally occurring gluten in flour. It offers good gluten strengthening when used in combination with chemical oxidants and ensures synergistic benefits when combined with alpha-amylases and hemicellulases. At optimal dosage, Gluzyme Mono 10.000 BG also offers a doughdrying effect. This product also offers significant cost savings, replacement of vital wheat gluten and ascorbic acid, replacement of bromate, and full patent license. view less
Lactozym® Pure ensures the controlled elimination of lactose in milk and milk-based products to enable their safe digestion by almost everyone. The premium purity of the solution offers superior low-lactose products with significantly reduced risk of deve...view more
Lactozym® Pure ensures the controlled elimination of lactose in milk and milk-based products to enable their safe digestion by almost everyone. The premium purity of the solution offers superior low-lactose products with significantly reduced risk of developing off-flavors. It also degrades lactose into glucose and galactose, making the products naturally sweeter. Ice cream additionally boasts a smoother, less grainy mouthfeel as no lactose crystals form in treated products. This product is available in a variety of formulation strengths, which allows for increased process flexibility. view less
Novamyl® FB is a fresh-keeping enzyme solution. It improves the softness of flat breads significantly when consumed fresh or after few hours. Flat breads with Novamyl FB® also exhibits improved softness under frozen conditions. This product enhances the q...view more
Novamyl® FB is a fresh-keeping enzyme solution. It improves the softness of flat breads significantly when consumed fresh or after few hours. Flat breads with Novamyl FB® also exhibits improved softness under frozen conditions. This product enhances the quality of flat bread by increasing moistness, softness and mouth feel leading to improved eating quality view less
OptiCake® Excel is a patented, sugar-tolerant enzyme solution that excels at keeping the freshly baked quality of industrial cakes until they are eaten by the consumer. By delaying the staling process and creating emulsifying components, this product beco...view more
OptiCake® Excel is a patented, sugar-tolerant enzyme solution that excels at keeping the freshly baked quality of industrial cakes until they are eaten by the consumer. By delaying the staling process and creating emulsifying components, this product becomes a complete tool to keep softness, moistness and texture throughout storage. It also gives cakes higher volume and better shape. view less
OptiCake® Lift is the tool that enhances cakes in a number of ways. This lipase gives a lift to volume crumb and texture by acting on the lipids in flour and generating emulsifying components. Sensory studies show that it ensures a less crumbly texture an...view more
OptiCake® Lift is the tool that enhances cakes in a number of ways. This lipase gives a lift to volume crumb and texture by acting on the lipids in flour and generating emulsifying components. Sensory studies show that it ensures a less crumbly texture and better sensorial properties through storage. In a muffin sensory test after two weeks of storage, OptiCake® Lift scored significantly higher in moistness, softness, chewing quality, melting properties, and smoothness. view less
Panzea® 10X BG is a pure xylanase product, standardized to 2,350 NXU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flour and process variations, and east formulation int...view more
Panzea® 10X BG is a pure xylanase product, standardized to 2,350 NXU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flour and process variations, and east formulation into flour, improvers, and premixes. view less
Panzea® BG is a pure xylanase product, standardized to 235 NXU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flour and process variations, and east formulation into flou...view more
Panzea® BG is a pure xylanase product, standardized to 235 NXU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flour and process variations, and east formulation into flour, improvers, and premixes. view less
Panzea® Dual BG is a combination of bacterial xylanase and fungal alpha amylase, standardized to 235 NXU/g and 500 FAU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flou...view more
Panzea® Dual BG is a combination of bacterial xylanase and fungal alpha amylase, standardized to 235 NXU/g and 500 FAU/g. Benefits include superior volume of baked goods, desirable bread appearance and texture, dry/stable dough, high tolerance toward flour and process variations, and east formulation into flour, improvers, and premixes. view less
Protamex® can help convert coproducts into coveted ingredients such as fish protein extracts (FPE). Any type of food-grade fish or seafood coproducts can be transformed into fish protein extracts using this application. The resulting fish protein extracts...view more
Protamex® can help convert coproducts into coveted ingredients such as fish protein extracts (FPE). Any type of food-grade fish or seafood coproducts can be transformed into fish protein extracts using this application. The resulting fish protein extracts are high in protein, rich in marine amino acids, and low in fat. The fish protein extracts can be used in high-quality pet food or as an effective feed ingredient. view less
Shapeit® Biscuit is a sustainable solution that efficiently weakens gluten to secure good dough characteristics which results in high-quality, consistent biscuits and crackers that are easy to pack. It offers softer gluten structure and extensible dough p...view more
Shapeit® Biscuit is a sustainable solution that efficiently weakens gluten to secure good dough characteristics which results in high-quality, consistent biscuits and crackers that are easy to pack. It offers softer gluten structure and extensible dough properties, improved machinability, good dough-imprinting characteristics, uniform product shape, surface, and color, and more flexibility in the choice of flour. view less
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