Novolyze

Reduce Foodborne Illnesses Outbreaks

YOU HAVE TO KNOW !

600M

Patients

420K

Death a year

80%

Cases due to microbes

One bad almond spoils the batch

  • Testing misses low prevalence bacteria such as Samonella, Listeria, E.Coli, etc.
  • One can say a product is safe by sampling and analyzing it is a misconception.

Metrics from WHO – 2015

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Food processors

Keep your Food Safety Risks under Control. Comply with Regulations. Protect your Brand.

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Equipment manufacturers

Improve Customer Experience during Equipment Selection, Set-Up and Maintenance.

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Contact us

Any request? Please contact us.
Please fill out the form below for general contact. A team member will contact you shortly.

NOVOLYZE (FR)

50, rue de Dijon
21121 Daix
+33 983 694 213

NOVOLYZE INC. (USA)

185 Alewife Brook Parkway
Cambridge, MA 02138
+ 1 209 204-5070





I want to be contacted by Novolyze

We have been using Novolyze suite of process validation and verification services for several year now. Their unique and integrated approach to HACCP offers a complete and simple solution so that I can offer premium service and food safety guarantees to my customers.

C.A. de Vrij

CEO and Founder of De Vrij Quality Solutions BV

THEY TRUST US

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Latest news

JOB OFFER / SAAS AND TECHNOLOGY SALES DIRECTOR

Novolyze is looking for a SaaS and Technology Sales Director based in the US. Industrial companies, including food manufacturers, are now moving to connected solutions to …

JOB OFFER / DIRECTOR, REGIONAL SALES & BUSINESS DEVELOPMENT

Novolyze is looking for a Regional Sales & Business Development Director based in the US. The primary objective of the position is to develop new business …

NOVOLYZE WINS THE JTIC LAB AWARD / NOVOLYZE IN THE NEWS

Novolyze is the proud winner of the JTIC Lab Award. Another great recognition for our contribution to Food Safety in Cereals & Grains. Novolyze’s past work …

RELIABLY AND EFFICIENTLY MITIGATING MICROBIAL RISK

White Paper Download: Reliably and Efficiently Mitigating Microbial Risk

To minimize the emergence and spread of pathogens, food companies use a kill step, relying on elevated heat and other stress-inducing activities. Developing repeatable methods for …

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