An increased focus on food and nutrition is expected to become a major sales growth driver at DuPont in 2012, according to the company’s executive vice president James Borel.
ABF’s pre-closed period trading report released earlier this week showed its ingredients business to be its weakest, but the CEO of ABF Ingredients said this is a reflection of the difficult conditions in the yeast and bakery markets, and not on overall...
Nutrition and polymers were the stand-out divisions for Royal DSM in 2011, a year that saw operating profits rise 15% from €752m to €866m, as the newly life science-oriented ingredients giant singled out Martek buy-out success and committed to ongoing...
Associated British Foods (ABF) is on track to deliver strong, full-year growth, however, high raw material costs in a competitive environment has seen the group struggle against stronger, more aggressive players in the ingredients market.
A collaborative research project between Frutarom Savory Solutions and academia has fed into the development of a starter culture for raw sausage meat that the ingredients firm flags up as enabling a rapid lowering of the pH value while ensuring safety...
An Irish researcher whose team has developed novel technology to brew cost-effective, tasty low alcohol beer says he believes such products have a genuine market, as a major European brewer awaits the results of further work.
DSM BioSolutions has seen increased demand for its outsourcing services from the food industry, with a growing number of larger companies realising the benefits.
DuPont benefited from last year’s acquisition of Danish specialty food ingredient company Danisco in the fourth quarter of 2011, as revenue more than doubled in its nutrition and health business – although the chemical group’s overall profit fell slightly.
An extension of its FroZen Viniflora range of malolactic starter cultures range for smaller scale red wine makers is set to revolutionise production through the faster rate of fermentation, claims Denmark based Chr. Hansen.
Chr. Hansen claims its new Fresco 3000 culture series will increase customer’s cheese yield, reduce production costs and provide greater protection against bacteriophage attacks during fermentation, as the company targets growing consumption in Eastern...
Dutch-based food research firm NIZO has evolved a wild plant isolate of Lactococcus lactis (L.Lactis) that it says could open the floodgates to fermented dairy products with new functionalities.
European producers of speciality yeast products are defending the use of yeast extracts in food following claims from consumer advocates such as FoodWatch in Germany that the food industry’s use of such ingredients and labelling around them is deceptive.
Jeroen van Roon, global marketing manager for beer for DSM Food Specialties told BeverageDaily.com that barley brewing enzymes could help brewers cut down on more costly malt-based products, and develop new portfolio innovations.
EXCLUSIVE INTERVIEW: DISPATCHES FROM BRAU BEVIALE 2011
Ulf Brøchner Sørensen, global product manager, brewing and distilling enzymes at Danisco, told BeverageDaily.com at Brau Beviale that there was trend globally towards less expensive, more sustainable production.
Health ingredients firm Biothera has been granted novel foods approval in the EU for its immune health ingredient yeast beta glucan and said there were prospects for manufacturers in a variety of food formulations.
A starter culture to tackle listeria and salmonella in salami and fermented sausage products was developed as a result of a major listeria meat product contamination in Canada, explained developer Chr. Hansen.
Analysts expect a modest element of recovery for ABF Ingredients in the year, driven primarily by the fact its Chinese yeast facility is now operational and can generate greater economy of scale.
Danisco says its new brewing enzyme range are ideally sorted for use in arid climates such as Africa where sorghum is grown, as an alternative to ‘expensive malt’.
Chr. Hansen’s full-year results are in line with expectations, says an analyst, but positives noted were the suppliers’ expectations for its EBIT margin growth and the better performance for its probiotics division in Q4.
Analysts estimate that the ingredients division of Associated British Foods (ABF) is likely to have a tough second half in line with the “lacklustre” operating performance in the first six months.
Britain’s Biocatalysts has released a new lactase product suitable for use in Kosher and Halal applications, thereby offering opportunities for new development in dairy.
Genomic technologies to change the culturing of bacterial strains and map the resulting genome profile could help with flavour formation in cheeses, or boos the survivability of probiotic strains, say scientists from NIZO Food Research.
The newly renamed Natural Colors Division was the star performer in Danish ingredients supplier Chr Hansen’s Q3 results, showing 34% organic sales growth for the quarter, compared to 5% for Cultures and Enzymes, and 9% for Health and Nutrition.
Biocatalysts has launched a new range of microbial enzymes to produce Italian style cheese for processing applications without resorting to animal-derived products.
DSM has signed a joint venture agreement with a Chinese biotechnology company that will give the Dutch ingredients supplier its first enzyme manufacturing plant in China.
Bio Springer has announced moderate price increases for its yeast extracts due to the rising price of sugar, which reached a 30-year high earlier this year.
The European Commission today approved DuPont’s €4.5bn offer for Danish probiotics, enzymes and ingredients giant Danisco but the deal remains in doubt as to date only 6% of Danisco shareholders have accepted the offer.
A culture of new opportunities from yeasts may soon be on offer for food the food industry, as a new EU project aims to explore the potential of ‘non-conventional’ yeast species.
Frutarom Savory Solutions has entered into an agreement with the German Institute of Food Technologies (DIL) to conduct research on starter cultures, which the company expects will propel it into a leading position in Europe in the field.
A cold-active enzyme identified yeast isolate may help to reduce production costs by clarifying fruit juices at lower temperatures, according to new research.
Nutraceutical giant Cognis says it has developed a new bakery enzyme preparation to meet customer demand in both developed and developing markets for products with an increased shelf life.
Danisco’s executive board and members of its board of directors have accepted DuPont’s offer of DKK 665 per share, corresponding to 28,056 shares with a total value of DKK 18.7m, Danisco said on Wednesday.
That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell and taste.
The use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, French fries, suggests a new study from Belgium.
DuPont would look to move its food ingredients R&D to Denmark following its acquisition of Danisco, and adopt the latter’s Sales and Application development organisation to get ingredients to market, offer documents reveal.
Associated British Foods (ABF) saw ingredient revenues rise by 6% in the first quarter, despite strong competition in European and US yeast markets and soaring commodity prices.
DuPont’s €4.9bn acquisition of Danish probiotics and sweeteners specialist Danisco this week is vindication of the increasing economic viability of functional foods, according to analysts.
Angeoboost is a yeast-based product series with high umami taste. It is made from edible yeast and contains free amino acids, nucleotides, and flavor peptides....
