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ALL THE NEWS ABOUT NOVOLYZE
You will find all the news about our activities, our events and the life of our company.

NOVOLYZE WINS THE IFT18 FOOD EXPO INNOVATION AWARD

Novolyze is the proud winner of the IFT Food Expo Innovation Award, received during IFT18 Food Expo held in Chicago in July 2018. This new award, …

VALIDATING HEAT-TREATED FLOUR / NOVOLYZE IN THE NEWS

In this article published in Food Quality & Safety, find out why using dried, ready-to-use surrogates is ideal to validate heat-treated flour. With the risk of …

IAFP Innovation Award – Novolyze in Food Protection Trends

Last year in July, Novolyze was proud to announce we had won the 2017 IAFP Food Safety Innovation Award. The award is “presented to an individual or …

Flour Safety / Novolyze in the News

In this article published in European Baker & Biscuit, discover how Limagrain used Novolyze’s dried, ready-to-use surrogate preparations to confirme the efficacy of their Farigel process …

Salmonella Prevention Techniques – Novolyze in the News

Great Article published in Food Quality & Safety by Linda Leake. Learn more about how La Tortilla Factory used the Novolyze dried, ready-to-use surrogate innovation to …

Novolyze raises €2.2 million to lower the risk of Foodborne Illnesses

Novolyze, is today announcing that it has raised €2.2 million. Of this total, €1.2 million came from private investors, family offices and business angels and the …

Limagrain Céréales Ingrédients (LCI) and Novolyze partner to strengthen safety of flour products

Limagrain Céréales Ingredients has recently partnered with Novolyze to reinforce the microbiological control of its proprietary heat process for flours: Farigel®.   In order to confirm the …

Novolyze wins pitch contest of Intermarche (french retailer)

Novolyze is proud to announce that we have won the Pitch Contest orgnized by French retailer/food manufacturer INTERMARCHE®. This is another strong recognition for our range of …

Novolyze joins the Terra Accelerator Program in San Francisco!

Novolyze has been selected to join the Terra Program in San Francisco. Terra, the Agtech Accelerator of Rocketspace and Rabobank, boosts cutting edge technology companies and has notably contributed to …

Novolyze awarded French Government Program to improve Food Safety in Fresh & Frozen produce

After the most successful year in the company’s history, Novolyze continues to build a bright future as a Global developer of innovations for Food Safety initiatives. NOVOLYZE …

They talk about us !

Novolyze is a member of the FoodTech network ! To consult our profile, click here.

Dr. David Acheson (M.D) joins Novolyze’s Strategic Board

Novolyze is very happy to welcome Dr. David Acheson (M.D.) to its strategic board! David has over thirty five years of experience in food safety and …

Novolyze’s project rated 5/5 stars by EarlyMetrics®

Novolyze is very proud and excited to announce we have been ranked in the top 9% start-up projects by EarlyMetrics. Created in 2014, EarlyMetrics is an …

SurroNov® 1834: New surrogate microorganism to validate the lethality of a thermal process for Salmonella in Cocoa preparations

Novolyze is very happy to announce the availability of SurroNov® 1834 (E. faecium), dry preparation for process validation. SurroNov®1834 is a non-pathogenic surrogate microorganism, which has …

NovoGateTM: New Technological Platform Available with Novolyze to Evaluate Foodborne Pathogen Inactivation

Novolyze is a food biotechnology company focusing on evaluating food, beverage and animal food processing equipment for pathogen inactivation. Novolyze is already recognized for its innovative …

SurroNov® 1824: New Surrogate Microorganism to Validate the Lethality of a Thermal Process for Salmonella in Pet Food Products

Novolyze is very happy to announce the availability of SurroNov® 1824, dry preparation for process validation. SurroNov® 1824 is a non-pathogenic surrogate microorganism (BSL1), which has …

THERMAL INACTIVATION OF FOODBORNE PATHOGENS & SURROGATE MICROORGANISMS IN BAKERY PRODUCTS: A COOKIE CASE STUDY

Cookie dough is mainly composed of low water activity foods (LWAF) including flour, egg and milk powder, with the addition of liquid to form a dough. …

Interested in the Microbial Safety of Spices? Learn more about thermal inactivation of Salmonella in black pepper!

According to the FDA, “Spice shipments offered for entry into the U.S. had an overall prevalence for Salmonella of approximately 6.6 percent during the 2007 to 2009 fiscal …

Microbiological Safety of Spice Products and Surrogate Microorganisms: A Paprika Case Study

From 2008 to 2016, in the U.S. and in the E.U., eight product recalls affecting Paprika powder have been reported (FDA 2016, RASFF 2016), all of …

New Thermal Death Time (TDT) report available: Kernel Pistachios

Pistachios, as any other Low Moisture Foods (LMF), are susceptible to contamination from a wide range of microbial hazards, with Salmonella at the top of the …

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