Danisco is reorganising its ingredients business in a bid to target
market trends like health and wellness more closely, and deal with
issues that have been affecting parts of its portfolio.
Danisco has invested in pilot low temperature extrusion technology
to produce high-quality, low-fat ice-cream, to enable testing of
ingredients using the same systems as its customers use.
Ingredients company Danisco is responding to growing markets in
India with the opening of two new manufacturing units focusing on
functional systems and enzymes.
In a drive to spread the message on the benefits of prebiotics and
probiotics for digestive health and immunity, Danisco USA held a
symposium on the science behind these ingredients.
European ingredients firm Danisco is introducing a new range of
lactitol-based sweeteners for bakery products in the Brazilian
market - a strategic decision that indicates an on-going commitment
to milk-derived lactitol.
A new line of freeze-dried and frozen cultures for yoghurt
production offer a cost effective replacement for milk solids,
while also retaining taste and texture, their manufacturer claims.
Danisco is taking its natural food protection services to a new
level with the launch of a new label called Care4U, which combines
ingredients with advice and analytical support.
Danisco has today spoken for the first time about the benefits it
expects its new partnership with Firmenich to bring to customers,
and its impact on innovation in the field of taste and texture.
The trend towards reducing the fat content in food products is
contributing to growth in the emulsifiers market, as R&D
produces new ingredients that can help healthier products taste as
good as the original full fat versions.
Danisco is developing a range of emulsifiers aimed at reducing the
need to use commodity products such as wheat, gluten, and vegetable
oils in food formulations, as manufacturers feel the pinch of
soaring prices.
Danisco has agreed to acquire South African bakery enzymes company
Innovative Ingredients, in a bid to build local knowledge and
strengthen its position in a promising market.
Danisco yesterday announced that the much-anticipated sale of its
flavours division to Firmenich has been completed, but the firm
said it has entered into a partnership with the buyer, which allows
it to continue supplying certain...
Danisco is marketing its Grinstead IcePro stabilizer systems to
help manufacturers avoiding being stung by volatile prices in the
dairy sector, reducing the need for butterfat and dairy solid
content.
Ingredient firm Danisco has developed a line of fruit snack
prototypes in the US, to demonstrate how its products can be used
to achieve healthier snacks combining indulgence and fortification.
Danisco has cut a deal to sell its flavours division to Firmenich
that will let it focus resources on its bioingredients, texturants
and sweeteners competencies - while still keeping some interest in
flavours through a partnership...
Danisco is launching a new emulsifier and stabilizer
system for vegetable-based whipping cream, which it says
has benefits compared with both with dairy cream and other
vegetable alternatives.
Scientists from Danisco have identified peculiar regions of a
starter culture's genome that allow the bacteria to be resistant to
infections by bacteriophages (bacterial viruses).
Danisco has developed a new ice cream based on goat's milk,
plugging the formulation as a means for companies to target the
growing demand for speciality products.
Danisco has developed a new formulation of probiotics called Howaru
Protect, specifically targeted to reducing cold and 'flu symptoms,
and is exploring its use by the food, supplements and
pharmaceutical industries.
Danish ingredients giant Danisco has launched a new range of
flavourings designed for yoghurt candies - allowing confectioners
to give boiled sweets a healthier image.
Danish ingredients group Danisco has launched a new stabilizer
ingredient designed to allow ice cream manufacturers to cut the fat
content of their products while still maintaining a creamy
mouthfeel.
Danish group Danisco has become the latest in a string of
ingredients firms to pass on increased raw material and energy
costs to the market, announcing today that it is to up the mark on
its glucoamylase for the US brewing and portable...
Danisco has extended its bakery enzyme range with a new amylase
enzyme that slows down the staling of industrial bakery products,
and extending the shelf life of bread.
Changes to Danisco's ingredients division will lift the EBIT margin
for the segment to above 15 per cent, according to the firm's
announcement of Q1 2006/07 results.
A new baking enzyme which aims to cut costs on the production line
and increase the shelf life of bakery products has been launched by
ingredients giant Danisco.
Danisco, the world's biggest ingredients company, will start
supplying the texturising agent CMC to customers, after acquiring
one of Chinas leading producers for an undisclosed sum.
Danisco division Genencor has voluntarily decided to withdraw its
Spezyme Ethyl product from the market following a patent
infringement ruling in a Delaware US court.
Danisco's takeover of Genencor International, the EU sugar reform
and rising raw material prices feature prominently in the group's
recently published annual report.
Danisco has launched a new range of enzymes to help fruit juice
makers save money and improve quality as they look to target
growing consumer demand for healthier soft drinks.
Danisco's consolidated profit plummeted 25 per cent as expected to
DKK 726 million for the nine months to 31 January, due largely to
costs associated with integrating enzyme business Genencor.
Leading ingredients group Danisco posted a 21 per cent rise in
sales for the first six months thanks to the acquisition of enzyme
business Genencor and organic growth in cultures and texturants.
A tutti-frutti-flavoured cheese culture will be launched by leading
ingredients firm Danisco as flavour becomes increasingly important
for dairy firms looking to add value to their products.
Five years in development, Danisco looks for strong gains from two
new enzymes, a lipase to enhance flour performance and an amylase
to extend the shelf-life of bread, targeted at bread makers.