More deals in the mould of Danisco-DuPont could be feasible, as analysts predict other ingredient firms with small bio-business, such as CSM, will generate acquisition interest.
Royal DSM says it stands to make €129m if it accepts DuPont’s bid and sells its 4.95 per cent stake in Danish supplier Danisco, but has not stated it would accept the offer.
DuPont expects to become a ‘premier specialty food ingredients provider’ as a result of acquiring Danisco, and expects it to be particularly complementary to its Solae soy protein business.
Danisco is to be snapped up by DuPont for $6.3bn, in a deal Dupont says could create a global leader in industrial biotech – and help drive science-based solutions to the world’s food and fuel challenges.
EFSA will open up its doors to external review and evaluation in 2011, as its mandate has evolved considerably over the last five years and structural changes may be required.
Lallemand Health Ingredients has launched a new yeast-based ingredient with “elevated” levels of vitamin D, referencing claiming that up to 75 per cent of the European population receive insufficient amounts.
Danisco has completed the next phase of its cultures capacity expansion with the opening of modernised and enlarged facilities in Epernon, France, allowing it to reduce response times for DVI cultures.
Cognis is anticipating record results in full year 2010, as higher demand, better capacity utilisation and a portfolio shift towards high-value products has delivered a bumper set of results for the first nine months.
Cargill is introducing a new range of meat ripening cultures for dry fermented meats like sausages and salamis, which are said to bring green, fruity flavour notes and save costs by working more quickly.
The three top reasons for buying a particular bread brand are consistent quality, health, and value for money, according to a Novozymes consumer survey which investigated the habits of 3794 consumers in the UK, France, German and Sweden.
The fermentation of coconut cream with yeast could produce high quantities of natural flavour compounds for food applications, according to new research.
UK biotechnology firm Biocatalysts has announced that it aims to increase turnover by up to £6m and create 25 new jobs under a five year development plan.
AB Enzymes is launching what it calls the “next generation” bakery shelf-life extending enzyme, which is coming to market just days after the expiration of a patent that has so far dominated the market.
Chr. Hansen has launched new cultures specifically to improve the texture and mouthfeel of drinking yoghurts so manufacturers do not have to turn to thickeners.
Synergy has launched two new additions to its Saporesse Plus range of lactic yeast extracts said to help build back flavour and mouthfeel in low fat and low sodium savoury snacks and sauces.
Frutarom-owned Gewurzmuller is introducing new organic starter cultures for raw sausage and raw cured meats, and has announced that all the food cultures made by its Blessing Biotech arm are now certified Halal.
Food ingredients company Danisco has reported “solid” growth during Q1 of 2010, with the continued recovery of its sweeteners division particularly notable.
Ohly has officially opened a new yeast extract plant in Harbin, China, giving it an Asian production arm to complement existing plants in the US and Europe.
German ingredient firm SterEnzym has joined forces with a Lallemand group to create a new range of enzyme and yeast combinations targeting sprit manufacturers in the eastern bloc.
Amaranth-based gluten-free products may be edging towards wider acceptance after German scientists provided key information on preparing amaranth-based sourdoughs.
Scientists in Ireland have identified ‘novel and competitive’ starter cultures for gluten-free sourdoughs, a result that may enable the industrial scale production of the cereal products.
Westernised eating habits and the desire for convenient foods to fit into busy working lives are driving demand for food and beverage enzymes in South Asia, according to the president of Novozymes Asia.
Baking, brewing and beverage enzymes have continues to push growth in Novozyme’s food enzymes division, with their ability to improve product quality and systems performance said to be behind the higher demand.
Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.
Emulsifiers, enzymes and hydrocolloids have led growth in the food additives sector over the last five years, according to a new report from Leatherhead, while growth in functional food ingredients is significant.
Higher sugar prices and volumes have helped boost third quarter revenues at Associated British Foods, signalling continued strong performance into the second half of the year.
Danisco is forming a new logistics unit to underlie its three food ingredients divisions covering emulsions, cultures and sweeteners, in a bid to bring greater efficiency in its dealings with customers.
Danisco achieved 6 per cent in revenue for its full year 2009/10 and strong profit growth; all divisions with the exception of sweeteners contributed to its margin expansion.
IOI-Loders Croklaan claims to be ushering in a new era of healthier oils and fats with the opening of its new plant, which uses enzymatic technology to interesterify oils and hone their properties in food products.
Leiber is ramping up its yeast extract capacity by bringing its spray-drying activities in-house, as demand for brewery by-products is gradually increasing and third party spray-drying capacity is sought after.
The EU Environment committee is taking steps to block the planned approval of bovine and porcine thrombin as an additive to bind together meat morsels into one piece, on the grounds that it could mislead consumers.
Chr Hansen has confirmed its intention to launch an initial public offering to facilitate future growth, and expects to raise around €450m in primary proceeds.
Strong performance in the Americas, particularly for bakery ingredients, has seen Associated British Foods (ABF) post an operating profit up 25 per cent.
“Many in industry are pinning their hopes on EFSA showing them the light at the meeting, including the likes of Danone, which withdrew three probiotic immunity/digestive health article 13.5 claims in April, citing clarification it is expecting on Big...
DSM’s lipase enzyme from GM Aspergillus niger is set to be approved by Food Standards Australia and New Zealand, opening up opportunities for bakers to use it as a processing aid.
The European organisation for specialty food ingredients has introduced a new structure, a new name, and new members, as the landscape of the sector is changing and new regulatory and technological challenges are coming into play.
Danisco is introducing a new culture to make industrial production of ryazhenka easier and more consistent, and is expecting the traditional Russian milk drink to garner interest worldwide in the future.
Danisco is starting a new four-year research project to investigate potential uses of enzymes produced by spiders, snakes and carnivorous plants as processing aids for food and other industrial uses.
Chr Hansen is expanding its range of Kosher for Passover cheese cultures, which will enable cheese makers to produce cottage cheese, cheddar, and white brined cheese that meet Judaism’s highest purity standards.
After a period of de-stocking in the first half of 2009, DSM’s nutrition business has weathered the economic slump well; pharma, too, picked up speed towards the end of the year.
Adding the pulp of acai to probiotic yoghurt may boost the shelf-life of probiotic yoghurt, as well as improving the fat profile of the functional food, says a new study.
DSM and Anchor BioTechnologies have agreed to set up a joint venture bringing their bio-tech wine ingredients together under one roof in the south of France.
The re-registration process and expected approval time for food enzymes under new European regulations mean innovations will take longer to reach consumers, says Novozymes’ regulatory expert.
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....
