Novozymes Japan Ltd.
| Booth No. | 1-234 |
|---|
Demonstration
| Product / Service |
Novamyl 10000 BG Panzea BG Novozym 300166 New Products Novozym 30067 New Products Quara Boost New Products 
|
|---|---|
| Activities | Novozymes provides biological solutions in food industry for new product development, cost reduction, production efficiency and environmental load reduction. Please visit our booth to see our products such as global leading baking enzymes, innovative enzymes designed dedicated for Japanese rice texture and new enzymes for better oil yield. |
| URL | https://www.novozymes.com/en |
Presentaion
| Date | 12 October 14:00～14:20 | Location | PF |
|---|---|---|---|
| Title | Now is the time when the raw material situation is severe! Improving the quality of industrial bread with enzymes and extending the bread shelf-life | ||
| Detail | We will introduce applications for utilizing a little baking enzymes (amylase, xylanase, etc.) to enhance the quality of your products. By preventing anti-aging and maintaining freshness of bread products, you can also contribute to reducing food loss and extending expiration dates. | ||
| Date | 12 October 14:30～14:50 | Location | PE |
|---|---|---|---|
| Title | Food loss and waste reduction by enzymes - The role of biotechnology to achieve SDGs | ||
| Detail | Novozymes is the world leader in biological solutions which help food industry cut cost and reduce environmental impact. Join our session to learn more about our solutions and global success cases to reduce food loss and waste by enzymes. | ||
| Date | 13 October 13:00～13:20 | Location | PE |
|---|---|---|---|
| Title | Improving the quality of rice cooked with enzymes during storage (to prolong the deliciousness of lunch and rice balls and reduce food loss) | ||
| Detail | Cooked rice hardens during refrigerated distribution and loses its stickiness, which is one of the reasons why retailers have no choice but to set a shorter consumption date for rice-related products. In this study, our enzyme product was found to be effective in inhibiting the hardening of cooked rice during refrigerated distribution. The use of enzymes can contribute to extending the expiration date and improving the quality of rice-related products. | ||
| Date | 13 October 15:30～15:50 | Location | PD |
|---|---|---|---|
| Title | Improvement of taste texture and nutritional value of plant-based milk by enzyme | ||
| Detail | Plant-based milk has been attracting attention in recent years as a milk substitute material, and the use of enzymes is necessary to transform starch-based grains, such as oats, into a beverage form. Our enzyme products include enzymes that affect sweetness and texture and improve nutritional value, which can be combined to develop various variations of beverages. | ||
| Date | 14 October 13:30～13:50 | Location | PE |
|---|---|---|---|
| Title | Now is the time when the raw material situation is severe! Improving the quality of industrial bread with enzymes and extending the bread shelf-life | ||
| Detail | We will introduce applications for utilizing a little baking enzymes (amylase, xylanase, etc.) to enhance the quality of your products. By preventing anti-aging and maintaining freshness of bread products, you can also contribute to reducing food loss and extending expiration dates. | ||