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.
As time-pressed Italians and Mediterranean interest from abroad are driving growth in the Italian food sector, DSM Food Specialties is positioning to grow sales of its bakery enzymes and savoury ingredients with the appointment of Azelis as its distributor.
DSM and S Black are extending their distribution arrangement in the UK to cover beverage enzymes, which are now being offered to targeted customers or alongside other ingredients in S Black’s beverage portfolio.
The impact of this year’s melamine dairy crisis has rumbled through the food chain and although quality assurance measures can benefit responsible firms, downturn in Chinese dairy has still led to lost of ingredients sales.
Novozymes is introducing the first new technologies to be born out of its acquisition of Indian enzyme-maker Biocon, such as a new enzyme to increase apple juice yield and overcome apply supply issues.
Chr Hansen has introduced a new yoghurt culture specifically designed to meet taste and texture preferences of Middle Eastern consumers, and help producers make cost savings.
DSM has launched a new yeast extract for chicken flavours, as it predicts innovation in meat flavours will continue on the back of natural and authentic taste needs.
Danisco's director of regulatory affairs explains what the newly adopted legislation on food additives and enzymes means for industry, and the question marks that remain.
Synergy has re-vamped its Saporesse range by bringing more of its ingredients under the brand umbrella, so as to help manufacturers see clearly what formulation tools are at their disposal.
Additive and enzyme associations have welcomed the adoption of the new FIAP package on additives, flavourings and enzymes – but concern remains about the Southampton colours warning.
Leiber is in the midst of a major expansion of its yeast production facilities in Germany, as it build capacity by 50 per cent to cater to greater market demand.
Chr Hansen is set to extend a US culture system across Europe to balance demand for bulk production of more complex continental cheeses, which it says can ensure both product consistency and cost efficiency.
DSM Food Specialities has announced a 35 per cent increase in its yeast production capacity in The Netherlands, citing demand from processed foods, salt reduction technologies, and the natural trend.
Germinating black soybeans under stress from a fungus may give food formulators soy with less flatulence-causing carbohydrates, says new research from Singapore.
Carefully selecting the yeast strain for bakery could result in natural biofortication of the product with folate, and remove the need to add synthetic folic acid, suggests a new study.
Enzyme technology can be a more economical and environmentally friendly way of converting low value agricultural produce and transgenic plants into high-value industrial products like health foods and sweeteners, says a new review.
Solae and Novozymes are expecting the publication of some patents related to the joint development of new soluble protein isolates, brining the products one step closer to commercialization.
With the end of summer, the new ingredients pipeline swung back into action last month. Innovations seeing the light of day included a pate of innovating flavours, convenient cheese cultures, and cost-saving enzymes.
The European Commission cleared the acquisition of the baker’s yeast division of Gilde Bakery Ingredients by Associated British Foods on Tuesday following ABF’s acceptance of conditions to ensure that sufficient market competition is retained.
An ingredients supplier is spying a gradual global rollout for its new thermophilic cultures designed as a higher yield means of processing low maturation cheeses like pasta Filata without compromising taste or quality.
While many Danish multinationals such as Carlsberg and Lego have opted to shift production abroad to drive their global success, Chr Hansen believes a domestic approach holds the building blocks for world dairy culture domination.
In an exclusive interview with BakeryandSnacks.com, DSM Food Specialities launches Panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent.
The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
AB Enzymes is to pass on some of the increased costs of raw materials, energy and overheads, upping the price of its baking, food and specialty enzymes by up to 10 per cent.
A decade of structural changes have helped Danisco position itself as “first choice” for customers, suppliers, business partners and employers, its chairman has said.
AB Enzymes has adapted the focus of its baking enzymes range to focus on how they provide solutions to the rising raw material costs that dog the baking industry.
Increased use of enzymes by brewers and demand for baking enzymes in emerging markets have helped Novozymes achieve impressive sales growth in its food division in the first half of 2008.
A new development in brewing enzymes can improve cost efficiency within the production of light beers to tap growing demand in the category across the globe, according to its manufacturer.
Rumour, according to the Romans, is a feathered beast with a myriad eyes and tongues. Last week she went bristling through the Danish business pages, spreading the news that Danisco could be bought by a private equity firm.
DSM is introducing application-specific versions of its Preventase
enzyme; meanwhile, Novozymes is launching Acrylaway in Australia
and New Zealand after having received regulatory approval.
DSM hopes to improve its international food enzymes activities
through the acquisition of the business and all the assets of
Valley Research, an American biotechnology company.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
The enzymes market is experiencing some increased popularity among
manufacturers because of their desired functionality and ability to
help save costs, says a new report.
The cottage cheese industry is turning back to direct vat cultures
rather than the cheaper bulk starter method which replaced it as
costs are reduced, according to Chr Hansen.
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has
received approval in a slate of countries worldwide and is now
being applied across broad range of bakery and snack products.
Denmark's Chr Hansen is set to launch a second-generation
Fermentation Produced Chymosin (FPC) for the cheese market,
promising cost-efficiency and better process control.
Canadian supplier Functional Technologies Corporation has
reinvented its wholly-owned subsidiary, Phyterra Yeast, as it moves
to the brink of bringing its premium yeast offerings to market.
Synergy is introducing a new variant of its Saporesse lactic yeast
extract, which is said to extend salt reduction possibilities to a
broader range of food categories.
Rules authorising enzymes need to be updated and simplified, and
enzymes should be authorised only where the consumer benefits, said
Europe's Environment committee, clearing the next hurdle in a
new legal framework for enzyme...
The European Commission has extended its competition review of the
planned acquisition by Associated British Foods (ABF) of some parts
of GB Ingredients' business by one month.
A new joint venture by DuPont and Danisco aims to develop what
could be the first large-scale non-food ethanol production, which
could lighten the pressure of biofuels on the food industry.
Danisco has launched a proprietary fermentation-produced chymosin (FPC) it says is less sensitive to price fluctuations than calf-stomach derived versions.
The Food Safety Authority of Ireland (FSAI) has published new
labelling guidance for food manufacturers, which it hopes will help
international companies meet the nation's labeling requirements.
The European Commission opened an in-depth investigation today into
Associated British Foods' plan to buy parts of Dutch yeast producer
GB Ingredients.
Danisco has invested $9m in its Wisconsin cultures plant to expand
capacity and meet the growing demand for low-cost frozen Direct Vat
Inoculants (DVI) cheese cultures.
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....
