Novozymes is leveraging its market-leading fresh-keeping technology to make cakes stay fresh longer, while the in-depth cake expertise of Puratos has proven crucial in bringing new enzyme technology to the cake market, fast and worldwide.
When it comes to cakes, freshness is the key driver for consumer preference. Novozymes and Puratos have jointly developed bioinnovative solutions to improve freshness in cakes.
“Our collaboration with Puratos ensures that industrial cake manufacturers can now get the best cake freshness solutions based on state-of-the art enzyme technology from Novozymes,” says Thomas Erik Nilsson, Global Product Launch Manager, Cereal Food and Beverages at Novozymes.
Puratos is a global group developing and producing ingredients as well as providing solutions to the bakery, patisserie, and chocolate sector. Puratos is renowned for its innovation, and vertically integrated in enzymes, emulsifiers, sourdoughs and yeast.
Novozymes is leveraging its market-leading fresh-keeping technology to make cakes stay fresh longer, while the in-depth cake expertise of Puratos has proven crucial in bringing new enzyme technology to the cake market, fast and worldwide.
When it comes to cakes, freshness is the key driver for consumer preference. Novozymes and Puratos have jointly developed bioinnovative solutions to improve freshness in cakes.
“Our collaboration with Puratos ensures that industrial cake manufacturers can now get the best cake freshness solutions based on state-of-the art enzyme technology from Novozymes,” says Thomas Erik Nilsson, Global Product Launch Manager, Cereal Food and Beverages at Novozymes.
“The cake market is of significant size and nearly half the value of the bread business,” says Thomas Erik Nilsson. “We knew that initially we would need a partner who knew the cake market well to help us commercialize our technology. We went with Puratos because they are one of the leading cake ingredient providers and because they were committed to bringing this technology to market fast.”
In order to enrich its vertical integration, Puratos collaborates with leading technology partners to provide maximum value to its clients. In the cake enzyme area, as the leading enzyme innovator, Novozymes is the ideal partner.
“This partnership between Novozymes and Puratos has been very constructive and beneficial to our customers. By working together, we have been able to offer the best solution possible to the market, giving our customers a competitive advantage leading to increased sales and consumer satisfaction,” says Paul Baisier.
Evaluating freshness
With the adoption of the new enzyme technology from Novozymes, the bar has been lifted for industrial cake freshness. Launched a year ago, Acti-Fresh is actively penetrating the cake market, based on collaboration with clients and solid testing programs.
“Cake freshness solutions are not developed and tested overnight. It takes several months of dedicated work,” says Thomas Erik Nilsson. “I’m impressed about the commitment shown by Puratos and our organization to offer cake freshness solutions.”
Puratos evaluates the effect of Acti-Fresh by analytical evaluation with texture analyzers and sensory evaluation by an expert panel and consumers.
“We drive our SensoBus® – that is, our mobile sensory analysis lab – around to supermarkets and malls and invite consumers to test cakes made with Acti-Fresh. The overwhelming response is that Acti-Fresh offers additional freshness on cakes that have been on the shelf for a while,” says Paul Baisier.
Future cake freshness
This is the first time that Novozymes has developed a technology specifically for cakes; and this technology has been received successfully by the market.
“I think that Puratos is a fantastic example of a committed development partner who leverages the technical enzyme platform of Novozymes. This collaboration has given proof of concept for our new cake freshness technology,” says Thomas Erik Nilsson. “We are committed to developing new concepts and to creating even more value in cake-making through our collaboration.”