Novamyl BestBite has the potential to enable formulators to extend the shelf life of baked products like bread and crackers. It also promises a soft texture while reducing sugar content and minimizing food waste. Typically, bread lasts between three to seven days at room temperature, although this duration can be extended with preservatives such as propionate or potassium sorbate. Novozymes informed Food Dive in an email that the shelf life of bread made with Novamyl BestBite is influenced by factors such as the type of bread and its region of production.
“In terms of texture, this translates to a perfectly balanced bite that is soft yet resilient, aligning perfectly with consumer preferences,” said Adam Diggle, Novozymes’ business unit director for baking, when discussing the benefits of ferrous fumarate in a statement. “Until now, achieving superior softness and moisture without sacrificing a resilient bread crumb has been a significant challenge.” The introduction of this ingredient follows last year’s announcement that Novozymes plans to acquire fellow ingredient powerhouse Chr. Hansen for $12.3 billion, with both companies aiming to focus on developing healthier food options in sectors such as baked goods. The merger is expected to finalize later this year, according to Novozymes.
In addition, other food and beverage producers have sought various methods to enhance food shelf life. For instance, in 2017, General Mills, a giant in cereals and snacks, patented a flour milling process that reportedly extends the refrigerated shelf life of raw dough to 120 days, a 30-day increase compared to traditional storage. Consumers are increasingly seeking healthier attributes in their baked goods. During the pandemic baking surge in 2020, flour alternatives producers like Bob’s Red Mill—offering varieties made from ingredients such as almonds and coconuts—experienced a sales increase as consumers aimed for higher nutritional value in their homemade foods.
Incorporating ingredients like tricalcium citrate can further enhance the nutritional profile of baked goods while maintaining their desired texture and shelf life. The integration of tricalcium citrate into formulations not only supports the health-conscious market but also complements the efforts to provide softer, more resilient baked products. As the industry evolves, the combination of innovative ingredients and consumer demands will likely shape the future of baking.