Cultures, enzymes, yeast

Danish ‘foodshakers’ advise government on ingredients policy

15-Jan-2019 By Flora Southey

Denmark’s advisory board for the ingredients industry has issued recommendations to the government, detailing how to “reap the industry’s large growth potential up to 2030”.

‘Protein glue’ processing aid could trigger coeliac disease, say researchers

07-Jan-2019 By Flora Southey

A bacterial enzyme used to improve food quality and extend a product’s shelf life in processed foods may be a cause of coeliac disease, says report.

Alkion CEO on biostimulation to scale up sweet proteins: 'Our technology massively amplifies what nature can do'

10-Dec-2018 By Niamh Michail

Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...

‘We anticipate great demand’: Kerry and Renaissance BioSciences ink partnership on acrylamide-reducing yeast enzyme

07-Dec-2018 By Katy Askew

Irish taste and nutrition company Kerry has signed a licensing agreement with Renaissance BioScience Corp to manufacture, sell and distribute Renaissance’s non-GMO acrylamide-reducing yeast enzyme, Acryleast.

EFFA on ensuring steady supplies of vanilla flavour

04-Dec-2018 By Niamh Michail

The flavour industry needs to spread its net wide to ensure a steady supply of the world's favourite flavour, from new vanilla pod growing countries to alternative vanillin sources, says the president of the European Flavour Association (EFFA).

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Don't overlook the over 65s: Here's what seniors want from food

31-Oct-2018 By Katy Askew

The ageing population is a massive – if somewhat overlooked – opportunity for the food industry. Understanding consumer expectations in this segment is key to delivering relevant product innovations.

Time is ripe for aged vegan cheese, says French 'fauxmage' start-up

30-Oct-2018 By Niamh Michail

French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.

From quinoa couscous to green banana chips: What we saw at SIAL

29-Oct-2018 By Niamh Michail

From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.

Chr. Hansen CEO talks tapping food’s top five mega-trends

15-Oct-2018 By Katy Askew

In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.

From kimchi to torshi, could naturally fermented food be the next big thing in healthy snacking?

04-Oct-2018 By Niamh Michail

Tickles’ Pickles makes naturally fermented Korean kimchi and Persian torshi that are packed with healthy vegetables and live cultures. “Naturally fermented pickles are great snacking food,” says its founder.

NPD trend tracker: Pulse-based rice, sweet beet bars & seasonal launches

01-Oct-2018 By Niamh Michail

From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.

‘Ingredients lists are powerful purchasing motivators’: Study finds consumer care more about ingredients than brand

28-Sep-2018 By Katy Askew

Fresh consumer research demonstrates the ongoing importance of the clean label trend and suggests that the ingredients list trumps both the brand and product description in motivating purchase.

MycoTech brings mushroom-based bitter blocker to Europe

17-Sep-2018 By Niamh Michail

As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...

ClientEarth pushes for EU draft law change: Intellectual property is no excuse for secrecy over chemicals in food

31-Aug-2018 By Niamh Michail

The Commission's general food law proposal must be significantly amended to prevent companies withholding safety information on chemicals in food in the name of protecting trade secrets, ClientEarth lawyers say.

From health benefits to improved shelf-life: c-LEcta eyes innovation in enzymes

28-Aug-2018 By Katy Askew

German biotech company c-LEcta has completed a financing round the proceeds from which, the company reveals, will be used to develop new products for the food industry and to support international expansion.