FEATURE


future. The keen industry awareness of sustainability was also very evident in the results. The summit attendees were also the first to learn


the intriguing results of a European consumer survey that took place this May. The survey was facilitated by the Retail Institute


Scandinavia in conjunction with Novozymes and collected data from almost 4,000 respondents from the UK, Sweden, France, and Germany. It spanned topics from brand choice and bread


type to whether consumers squeeze prior to purchase and the length of time they use the bread after purchase. “Some of the survey results were truly fascinating.


The fact that 70 per cent of all bread consumers can be influenced at the point of purchase highlights just how important the look and feel of the final product is,” said Ladsten. “Also, the fact that softness is such a key parameter for consumers, with 63 per cent squeezing the bread to judge its freshness, is good news for Novozymes. With nearly 20 years’ proven performance, Novozymes Novamyl helps bread pass this test, delivering the particular softness and springiness consumers are asking for.” The Novamyl family is the original and pioneering


enzyme solution for baking, ensuring superior eating quality through long-lasting freshness. Only Novozymes offers the insights, documentation, and innovation capability to continuously rethink industrial baking. Fresh, delicious bread is an important element in daily diets throughout the world – and consumer tastes have been honed to expect a wide variety of quality bread products.


6­ However, before 1990 bread was considered a


highly perishable commodity, quickly losing its freshness quality attributes. This all changed with the launch of Novamyl, a fresh-keeping enzyme that delivers improved bread quality by extending shelf life. Bread improver formulations containing Novamyl


have been used by bakeries ever since to offer their consumers superior crumb softness and springiness in bread, while containing costs all along the value chain and increasing sustainability. This innovative fresh-keeping enzyme solution


has benefited bakeries, retailers, and consumers. Bakeries realized that the enormous cost of bread waste can be greatly reduced by gaining several additional days of top bread quality, enabling more bread to be sold at a normal retail price rather than thrift store prices. Retailers benefit as they receive fewer complaints about bread going dry or hard. And consumers have enjoyed better-tasting bread for longer, with fewer slices being wasted. Novamyl’s unique properties enable it to modify


the behaviour of starch, which is the key factor in determining the staling rate of baked goods. Staling, characterised by loss of crumb softness and springiness and reduced eating quality over time, is caused by a process in which starch progressively recrystallises after bread leaves the oven. Novamyl delays this process, known as starch


retrogradation, ensuring superior-quality bread that retains its crumb springiness and softness for longer. There is no danger of overdosing – adding more Novamyl results in an even better product. n


European Baker Magazine - Digital Digest • www.worldbakers.com 6­


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