Novozymes Japan Ltd.
| Booth No. | 1-234 |
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Demonstration
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Unlocking taste, sustainability and affordability with powered by Biotech
Novozymes provides biological solutions in food industry for shelf life extension, cost affordability, production efficiency, texture improvement, clean-label and sustainable product development. Please visit our booth to see our products for a variety of applications such as rice, fish surimi, plant-based milk, baking and starch.
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| Product / Service |
Gluzyme Fortis New Products Sensea Rice New Products Enzymes for surimi New Products Enzymes for plant-based milk New Products Enzymes for gum separation |
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| URL | https://www.novozymes.com/en/solutions/food-beverage |
Presentaion
| Date | 10月4日 11:30～11:50 | Location | PD |
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| Title | Enzymatic solution to improve quality of cooked rice stored under chilled conditions | ||
| Detail |
Cooked rice becomes hard and loses stickiness during refrigerated distribution, so retailers have no choice but to set a shorter shelf life for cooked rice products. We found our enzyme worked for preventing staling of cooked rice during refrigerated distribution. Using our enzymes can contribute to extending the shelf life and resulting in reducing food waste.
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| Date | 10月5日 13:00～13:20 | Location | PE |
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| Title | Enzymatic solution to improve quality of surimi-based products stored under chilled conditions | ||
| Detail |
Due to price hike of surimi in recent years, some manufactures have developed products with high inclusion of starch. However, replacment of some part of surimi with starch causes hard and brittle texuture of final products, and staling during refrigerated distribution. Using our enzymes can solve these issues and contribute to extend shelf life.
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| Date | 10月5日 14:00～14:20 | Location | PE |
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| Title | Enzymatic solutions for shelf life extension in several food applications | ||
| Detail |
Novozymes' Biotechnology has been used over the globe for better taste and longer shelf life with clean label. Join our session to learn our latest enzymatic applications for shelf life extention of baked goods, rice and surimi.
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| Date | 10月6日 11:00～11:20 | Location | PE |
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| Title | Efforts to reduce raw material costs and maintain quality with enzymes for bread production and introduction of new enzymes for bread | ||
| Detail |
As the price of raw materials for bread making continues to rise, Novozymes would propose the use of baking enzymes as one approach to maintaining dough and bread quality. We will also introduce a new product, an enzyme for bread, which was launched this year.
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| Date | 10月6日 14:30～14:50 | Location | PE |
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| Title | Enzymatic solution for taste, texture and nutrition improvement in plant-based milk applications | ||
| Detail |
Plant-based milk has been getting popluar in recent years as milk substitute and using enzymes is necessary to transform starch-based grains such as oats into a beverage form. Our enzymes can improve taste, texture and nutritional value and they will help to develop various variations of beverages by combining them.
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