Novonesis
| Booth No. | 1-234 |
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Demonstration
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Biosolutions for better taste, sustainability and affordability
The global enzyme supplier Novozymes and 150-years microbial expertise Chr. Hansen merged and started as novonesis. Our biosolutions will help food industry for shelf life extension, cost affordability, production efficiency, texture improvement, clean-label and sustainable product development.
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| Product / Service |
Novamyl G series MariTex New Products Vertera New Products Galaya Smooth YoFlex |
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| URL | https://www.novonesis.com/en |
Presentaion
| Date | 10月23日 12:00～12:20 | Location | PD |
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| Title | Improved quality of fishery paste products using enzymes (new product) | ||
| Detail | Due to price hike of raw materials 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. Using our enzymes can contribute to reducing cost while keeping desired texture. | ||
| Date | 10月24日 12:30～12:50 | Location | PE |
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| Title | Improving Quality and Flavor of Dairy Products through Biotechnology | ||
| Detail | Enzymes for confectionery and bakery products have been renewed in 2024. We are pleased to introduce "G Granules" series productsfrom Novozymes, which is easier to measure and safer, while maintaining the same baking performance. | ||
| Date | 10月24日 13:00～13:20 | Location | PD |
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| Title | Introducing Enzyme G Granules for Bakery Made Easier to Use by Novozymes | ||
| Detail | Enzymes for confectionery and bakery products have been renewed in 2024. We are pleased to introduce "G Granules" series productsfrom Novozymes, which is easier to measure and safer, while maintaining the same baking performance. | ||
| Date | 10月25日 13:30～13:50 | Location | PD |
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| Title | Enzymes and quality preservatives make long life bread more delicious. | ||
| Detail | Longer shelf life of bread is a necessary issue not only for food loss reduction, but also for planning production efficiency and distribution optimization. We will introduce examples of our efforts to create longer and tastier breads by combining quality preservatives and enzyme formulations, which are necessary technologies for extending expiration dates. | ||
| Date | 10月25日 14:30～14:50 | Location | PE |
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| Title | Improvement of Texture, Nutritional Value, and Physical Properties of Plant-based Foods by Biosolutions | ||
| Detail | Plant-based food has been getting popluar in recent years as the substitute of animal-based food. Our products can improve taste, texture and nutritional value and they will help to develop various variations of plant-based foods by combining them. | ||