Company

Novolyze is a Food Safety company. We offer solutions to help the food industry manufacture safer food, while ensuring strong compliance with international Food Safety & Quality standards. Our research work mainly focuses on evaluating the inactivation of foodborne pathogens under different kinds of stress (heat, etc.). Based on this expertise, we have developed the first range of dried, ready-to-use surrogate bacteria, an innovation that allows the food industry to test the efficacy of microbial kill steps / intervention steps in real-life conditions. At Novolyze, we are at the forefront of Food Safety. Our cross-functional team of experts, mainly composed of food microbiologists and process engineers, is able to assist at multiple stages of a project. Novolyze relies on state-of-the-art infrastructures, installed in a pharmaceutical-grade environment at our R&D Center in Dijon, France.

WHO DO WE WORK WITH?

Food Processors, Ingredient Manufacturers, Consumer Goods Companies, Retailers

Equipment Manufacturers

Universities, Research Centers, Labs, Technical Consultants

WHERE ARE WE?

Novolyze has offices both in France (Dijon) and the U.S. (Cambridge, MA).
Our R&D and production activities are operated from our European headquarters in Dijon, France. Our facilities include:

BSL2 LABS

BIOPRODUCTION UNITS

LAB PILOT UNITS

Novolyze is ISO9001:2015 certified

Latest news

White Paper Download: Digital Transformation in Food Safety & Quality

Dynamic monitoring of food thermal treatments offers a significant opportunity for manufacturers to optimize throughputs, reduce energy costs and lessen their impact on the planet while …

IN THE NEWS: NOVOLYZE AND ATALIAN TO START APPLIED RESEARCH PARTNERSHIP ON CLEANING AND SANITATION

Appropriate cleaning & sanitation procedures are critical to ensure food safety. Novolyze and Atalian recently announced the launch of an applied research program to improve hygiene …

SURRONOV® NOW AVAILABLE TO VALIDATE CLEANING AND SANITATION PROGRAMS IN PRODUCE AND SURFACES

The past few years have been marked by the number and severity of foodborne illness outbreaks associated with produce. In order to help the food industry …

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