Cultures, enzymes, yeast

Food waste upcycling ‘ripe for innovation’: report

30-Sep-2020 By Oliver Morrison

Food waste upcycling is an area ripe for innovation, says Oakland Innovation. Its report aims to show how food and beverage manufacturers can make upcycling a viable and effective solution to address the food waste challenge.

Stabizym secures EU patent for ‘safer and more efficient’ liquid transglutaminase

14-Sep-2020 By Katy Askew

German supplier Stabizym, the European arm of Shanghai-based Kinry Food Ingredients, has secured a European patent for the ‘first stable liquid transglutaminase preparation’.

British craft brewers reassure consumers after investigation links Japanese owner to military crimes in Myanmar

11-Sep-2020 By Oliver Morrison

British craft brewers controlled by Japanese producer Kirin have assured drinkers that any profits from their beer will remain in the UK following an investigation into the funding of human rights abuses against Rohingya people in Burma.

Gen Z not ready to eat lab-grown meat: study

09-Sep-2020 By Oliver Morrison

Australian research claims consumers aged between 18 and 25 view cultured meat “with disgust”, despite concerns about the environment and animal welfare being rife within the cohort.

New culture for pizza cheese reduces degree of browning ‘by up to 100%’

01-Sep-2020 By Flora Southey

Chr. Hansen has developed a culture to help pasta filata makers produce mozzarella type cheeses with a tailored level of browning for foodservice. The culture was “designed to offer added control without a compromise to authentic functionality”, the company’s...

4 ways food tech can lead to more resilient and sustainable food systems

26-Aug-2020 By Oliver Morrison

With COVID-19 exposing fragile food chains and putting scrutiny on the ways we consume and produce foods and approach our own health, now is the perfect moment for food tech startups to step up and lead the way, says venture capitalist and entrepreneur...

Chr. Hansen reviews Natural Colors division, boosts focus on plant-based fermentation

25-Aug-2020 By Flora Southey

In its newly launched 2025 Strategy, Chr. Hansen plans to increase focus on its microbial and fermentation technology programmes. Non-microbial assets therefore, such as its Natural Colors division, are not central to the new strategy, CEO Mauricio Graber...

Grain fermentation can produce a cost-effective, vegan alternative to B12 fortification

10-Aug-2020 By Oliver Morrison

Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could potentially be cheaper than fortification, according to...

ADM talks the evolution of ‘gut health’ and the innovation opportunity in everyday foods

15-Jul-2020 By Katy Askew

Consumers are increasingly aware of the importance of gut health for overall wellbeing. Microbiome interventions have been associated with positive health outcomes, from immunity to improved cognition and mood. The key to success is regular consumption...

Meet the brand ‘making kefir explode as a category’ in mainstream dairy

15-Jul-2020 By Flora Southey

UK-based Biotiful Diary is bringing kefir to the masses with 2,000-year old cultures sourced from founder Natasha Bowes’ native Russia.

Kombucha body launches code of practice to standardise manufacturing practices

15-Jul-2020 By Oliver Morrison

Kombucha Brewers International (KBI), the trade association committed to promoting and protecting commercial kombucha brewers around the world, has released the industry’s first Code of Practice, a food safety and quality standard for kombucha producers...

Palsgaard invests €100m to double capacity

29-Jun-2020 By Jim Cornall

Emulsifier manufacturer Palsgaard A/S, which creates a variety of products for the dairy industry, has announced the investment of €100m ($112.5m) to more than double production capacity at its Danish facility by 2024.

Protera CEO talks AI-developed proteins, closing €5m Series A, and relocating to France

17-Jun-2020 By Flora Southey

Chilean biotech Protera Biosciences is heading for the city of lights, having closed $5.5m (€4.9m) Series A financing led by Sofinnova Partners. Europe, Protera CEO Leonardo Álvarez tells FoodNavigator, is known for its ‘vast expertise’ in producing enzymes...

Fazer’s low-FODMAP bread: ‘When patented innovation becomes meaningful innovation’

05-Jun-2020 By Katy Askew

Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.

Fermented foods: How many lactic acid bacteria actually reach the gut?

04-Jun-2020 By Flora Southey

Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome?