Cultures, enzymes, yeast

Waste bread used to feed microbes for fermented foods: ‘The technology is extremely simple’

05-Mar-2020 By Flora Southey

Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.

A new competitor to the Quorn category? Start-up brings mycoprotein product ‘one step closer to market’

13-Feb-2020 By Flora Southey

Swedish start-up Mycorena has developed a fungi-based ingredient for vegan products. Targeting the B2B – rather than the B2C – market, the mycoprotein producer is hoping to make a splash in a category largely dominated by alternative protein brand Quorn...

Tate & Lyle, Zymtronix team up on ‘revolutionary' enzyme immobilization technologies: ‘This will make our processes more efficient’

11-Feb-2020 By Katy Askew

Tate & Lyle is partnering with Zymtronix, the developer of ‘revolutionary enzyme immobilization technologies’ in a move that the company says could make its manufacturing processes more efficient and accessible.

How has global food supply changed in 50 years?

23-Jan-2020 By Flora Southey

Researchers have noted ‘clear shifts’ in global food supply since the 1960s, including a decline in the supply of animal sourced foods and sugar in high-income English-speaking countries.

Vegan ‘yogurt’ fermented with lactic acid bacteria from plants an industry first, claim researchers

15-Jan-2020 By Flora Southey

Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.

Solar Foods claims ‘food made from air’ could price match with soy

09-Jan-2020 By Flora Southey

When Solar Foods is producing its novel protein Solein at full-scale production, and using the cheapest source of renewable energy to do so, the start-up believes it ‘could match soy’, CEO Pasi Vainikka tells FoodNavigator.

DuPont-IFF merger will create €40 billion nutrition and flavour business

16-Dec-2019 By Nathan Gray

A mega-merger between International Flavors & Fragrances Inc (IFF) and DuPont nutrition & biosciences unit will create a new industry giant worth more than $45 billion (€40.4 billion), say those involved in the deal.

Dairy protein without the cow? ‘Cell factories do all the work’

05-Dec-2019 By Katy Askew

Danish researchers have developed ‘cell factories’ that can produce food ingredients from the by-products of food production that would otherwise be wasted.

Nestlé eyes Gen Z for disruption in the coffee-to-go space

14-Nov-2019 By Oliver Morrison

An army marches on its stomach, said Napoleon. Today, however, it’s coffee that keeps young people moving, according to Nestlé, which has spotted opportunities in the out-of-home coffee machine sector.

Could yeast be a viable alternative to soy and pea protein? ‘It has all the essential amino acids, is readily available and affordable’

29-Oct-2019 By Flora Southey

Israeli start-up FFW is championing yeast as a ‘major protein source’ – offering an alternative to soy and pea protein in the plant-based space, founder Leonardo Marcovitz tells FoodNavigator.

Chr Hansen CFO Søren Westh Lonning talks innovation, investment, and Q4 disappointment

11-Oct-2019 By Flora Southey

The Danish ingredients supplier has rounded out an overall ‘solid’ 2018/19 with a challenging quarter, CFO Søren Westh Lonning tells FoodNavigator.

Smart Protein: Barilla, AB InBev, Thai Union et al. collaborate on EU-funded novel protein project

08-Oct-2019 By Flora Southey

Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.

Fighting food waste with a clean label: DuPont launches protective cultures for fermented plant-based products

04-Oct-2019 By Katy Askew

Danish ingredients supplier DuPont Nutrition & Biosciences is launching a new dairy-free protective culture that, it says, builds on key sustainability objectives around tacking food waste and improving plant-based formulations – all with a clean...

‘Where consumer insight, nutritional know-how and good-tasting products come together’: FrieslandCampina Ingredients sees blurring of boundaries between food and nutra

03-Oct-2019 By Katy Askew

Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.

Clean labels and the sustainability agenda: Does the drive for natural food hurt nature?

17-Sep-2019 By Katy Askew

Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?