Chr Hansen’s refocus on bioscience over the last four years, and a pipeline of new products, has yielded yet another year of growth in both sales and profits that defies the economic downturn.
ABF Ingredients is taking advantage of high demand in enzymes and yeast, with new capacity coming on board this year or next. But for the last year, growth was driven largely by currency benefits.
Novozymes has reported a better than forecast profit in the third quarter of 2009, on the back of higher sales volumes and better productivity – although sales of food enzymes have fallen.
A new study has pitted use of a Datem enzyme against three generations of lipase enzymes, and found that action on bread volume is similar - but with some differences depending on fermentation times.
Chr. Hansen has developed a new range of meat cultures for Italian-style salamis which it says speed up the fermentation process while creating flavoursome, well-textured, and safer sausages.
Danisco has launched a new programme to help manufacturers develop processed foods that are affordable by people on very low incomes, in some of the world’s poorest countries.
Formulating bread with Bifidobacterium strains may reduce levels of a compound in high-fibre bread thought to be behind fibre’s impairment of mineral absorption, says a new study from Spain.
Chr Hansen is introducing a new trio of yoghurt cultures said to deliver more texture and to cover different needs in the global market as widely as possible.
Danisco is launching an upgraded version of its Laminex Super brewing enzyme to help ease bottlenecks during the wort separation stage of brewing, which could ultimately help brewers to reduce costs.
Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume, texture, taste, and aroma of the finished product, says a new study.
DSM Food Specialties says it has developed a new enzyme preparation which will offer bread manufacturers a "cost-effective and sustainable alternative" to emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
Danisco is confident in the long term strength and potential of food cultures – so much so it recently pledged €60m to expand capacity. That confidence is based on three pillars, says Danisco Cultures’ VP: convenience, health, and food safety.
Enzymes can help brewers in emerging markets take full advantage of local crops and therefore cut costs, protect the environment, and support local communities.
The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
Mühlenchemie is launching a new enzyme blend to help compensate for fluctuations in flour quality, increase volume of baked goods, and reduce emulsifier use.
DSM Food Specialties and Sanovo Engineering have formed a new joint venture which they say will bring leading edge technologies to the egg processing industry.
Chr Hansen is claiming to be first amongst yeast suppliers in commercialising the pure wild yeast strain Torulaspora delbrueckii to add complexity to wines.
Danisco has put together a selection of enzymes to increase yield for juice manufacturers and help apple processors in particular deal with a volatile marketplace.
The European Food Safety Authority (EFSA) has published a guidance document outlining what information industry needs to provide for the safety of food enzymes to be assessed.
Enzymes can help reduce costs and increase productivity for brewers in the wake of a merger or acquisition, says Novozymes, which has a pipeline of new solutions nearing launch.
NIZO Food Research has developed a new tool to predict the functionalities of different microorganisms based on their genomes, which will help speed the development of fermented foods and ingredients.
Danisco latest results bear testament to the responses of consumers to the economic crisis around the world – with very different shifts taking place in the US and Europe.
Chr Hansen has developed a new culture for sausages and cooked, cured or fermented meats, which is said to provide improved taste and colour and to work faster.
Cost efficiency remains key to the development of yoghurt products, but must not be the sole consideration for dairy manufacturers, according to one supplier of cultures and processing aids.
Danisco is introducing a new enzyme for vegetable oil refiners which is claimed to increase yield during refining and enable more sustainable use of water and energy.
Ohly is launching an upgraded version of its torula yeast extract Provesta 512, following improvements to its processing and increased free glutamic acid level.
The Association of Manufacturers and Formulators of Enzyme Products has welcomed EFSA’s draft guidelines for assessing food enzyme safety, but cautioned that regulation should be proportionate and clear.
A food pressure group in the UK is urging consumers to place stickers on plant produced bread in a move to highlight the unlabelled processing aids used in breads formulated by the 'big bakers'.
The food and beverage enzyme market looks set to continue growing, says Danisco chief, as food firms turn to processing aid to solve issues of cost, safety and quality, and new health and nutrition benefits are uncovered.
Danisco says it will move ahead with research into more cost effective dehydration of cultures and probiotic products as part of a new collaboration to test if commercial development of such systems may be feasible.
The European Food Safety Authority has initiated a consultation on its draft guidelines for evaluating the safety of food enzymes, giving the first insight into the requirements that will be placed on industry.
Danisco has reported a slowdown in food ingredient volume sales in Q3 as the economic downturn kicks in; sweeteners and enablers are worst hit, but growth rates in cultures ‘satisfactory’.
Chr. Hansen has launched a new range of cultures to capture the market for a popular Eastern European cheese, encouraging producers to switch to the Direct Vat Set (DVS) system rather than the traditional bulk starter method.
The sugar and ingredients divisions of Associated British Foods (ABF) are expected to show good growth backed favourable foreign exchange rates when its interim results are announced in April.
Chr Hansen has developed a new collection of freeze-dried cultures for use in pasta filata cheeses like mozzarella and provolone, which are billed as bringing cost savings to cheese makers and optimising consistency between vats.
Carbery today declined to confirm whether a court dispute with DSM, which alleged that rennet supplied through the Netherlands-based company was ‘defective’, has been settled.
AB Enzymes has become the latest ingredient company to sign an agreement with Barentz which will now become its preferred distributor in Europe for its Baking and Food & Specialties divisions.
Danisco says it is will be shifting its UK-based brewing enzymes operations to Denmark as part of a global shake up of the group’s beverage business designed to strengthen innovation in the segment.
Adding an edible mushroom-like fungus to grapefruit juice may help to reduce the serious side effects that can occur when people taking certain prescription drugs drink grapefruit juice.
The high cost of inputs that has dogged the food industry in recent times looks to have helped raise the profile of enzymes as cheaper alternatives to other ingredients, according to Novozymes’ annual report.
Shifting production closer to the customer and developing products to reduce resource consumption are among the measures introduced by Chr Hansen which it says has improved its environmental record, whilst adding value to the business.
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....