News

High Pressure Processing (HPP) has gained an increasing level of traction to extend the shelf life of such products as deli meats, juices and guacamole. We …

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 …

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 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 …

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 …

Novolyze has been selected to be part of the first cohort of the Chipotle Aluminaries Project sponsored by the Chipotle Cultivate Foundation in partnership with Uncharted. …

Interested in microbial process validation and pathogen control? Watch our webinar now. Novolyze’s Chief Scientific Officer, Pablo Alvarez provides an overview of current validation strategies with …

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, …

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 …

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 …

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 …

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, 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 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 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 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 …

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 …

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

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 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 …

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 …

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 …

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 …

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. …

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 …

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 …

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 …