As people look for healthier, tastier food options with fewer ingredients, Novonesis is stepping up with innovative biosolutions. They focus on using enzymes, cultures, and probiotics to help food makers enhance nutrition, texture, and flavor while meeting the demands for cleaner and more sustainable labels.
Johan Weimann, the regional president at Novonesis, points out a growing trend: consumers want to know what’s in their food. Transparency is key. “There’s a clear shift toward healthier living,” he shares. He emphasizes that using natural methods can lead to better foods. For instance, their tools help create products like high-protein yogurt or bread that lasts longer without losing quality.
Dairy stands out as a great example of this back-to-basics approach. For centuries, people made food through simple biological processes, like turning milk into yogurt or cheese. “In the past, the focus was on nature,” Weimann explains. “But during industrialization, convenience drove the market, leading to complicated labels and many processed ingredients.”
Today, as the global population rises, so does the demand for nutritious foods, particularly protein. Weimann highlights that while adding protein to foods is easy, it can also change their texture and taste. “We’ve recently launched an enzyme called Galaya Smooth. This helps make high-protein yogurt smoother and more appealing.”
Natural solutions are also key when it comes to probiotics. Consumers are more knowledgeable than ever about health benefits, and they want proof of a product’s effectiveness. Novonesis uses well-documented strains like Lactobacillus rhamnosus and Bifidobacterium lactis, which have solid research backing their benefits. In fact, recent studies have shown that one of their strains, B. longum 1714, may support mental wellness and boost immunity.
The challenge, however, is keeping probiotics active throughout the product’s shelf life. Many strains thrive in dairy, but Novonesis is exploring how to incorporate them into other food categories. For example, their ProSilience HU58 can enhance beverages like soda water and even snacks.
Weimann believes that combining taste with science is essential. No matter the trend, great flavor and texture never go out of style. “We know trends will evolve, but we can continue to adapt bioprocesses to keep improving the eating experience while adding health benefits.”
To push these ideas further, Novonesis has teamed up with the renowned Danish restaurant Noma. Both share a love for fermentation and aim to show how science can create delicious, healthier options. Their collaboration is a fusion of culinary art and scientific innovation.
As the food landscape shifts, Weimann stresses that understanding local preferences is vital. Food isn’t just nutrition; it’s culture. “We draw inspiration from local insights while keeping up with global needs,” he explains. This approach allows Novonesis to create a wide variety of ingredients that cater to diverse tastes and preferences.
By marrying traditional practices with modern science, Novonesis is redefining how we think about food. Their focus on health, taste, and sustainability could shape the future of what we eat, making food both exciting and nourishing.
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Novonesis, Probiotics, Biosolutions, Protein, Gut Health
