New yeast strain could biofortify bakery with folate: study
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.
Enzymes enable greener value-added products, review claims
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, Novozymes soluble soy protein gets closer to market
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.
New ingredients round-up: September
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.
ABF gets go-ahead for French yeast acquisition
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.
Manufacturer plans global rollout for ‘convenient’ cheese cultures
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.
Chr Hansen thinking local in global cultures approach
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.
New DSM enzyme slashes emulsifier costs for bakers
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.
EU project to reduce biogenic amines in fermented foods
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 ups prices by 10 per cent
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.
Yeast fermentation helps cut acrylamide in bakery: study
Fermenting wheat flour with yeast helps reduce the levels of a precursor to acrylamide by almost 90 per cent, suggests a new study from Denmark.
Danisco restructures to be "first choice": Knutzen
A decade of structural changes have helped Danisco position itself as “first choice” for customers, suppliers, business partners and employers, its chairman has said.
Price increases provide new marketing opportunities
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.
Brewers and emerging markets spell more sales for Novozymes
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.
Enzyme designed for light beer brewing efficiency
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.
Can we believe the Danisco-Apax rumours?
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.
Yeast the key for low-acrylamide bakery: study
The role of yeast in reducing acrylamide in bread, biscuit, and
cracker doughs may be underappreciated, suggests a new study from
New developments in anti-acrylamide enzymes
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.
Acquisition strengthens DSM enzyme activities
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.
Yeast suppliers to benefit bakers through 'application profiling'
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...
Demand for food enzymes increases amid cost crisis
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.
Cottage cheese cultures go full circle
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.
Industry on-board with anti-acrylamide enzyme, says Novozymes
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.
Chr Hansen to launch next generation cheese coagulant
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.
Novel yeast targets wine industry
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.
New yeast extract helps cut salt in non-cheesy sauces
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.
Danisco aims to adapt to US cultures
Danisco is expanding the range of yoghurt cultures available to its
US customers in order to exploit impressive growth within the
New EU rules for enzyme market one step closer
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...
ABF-GBI competition review extended
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.
DuPont, Danisco join forces for non-food ethanol
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 debuts cheese-making aid
Danisco has launched a proprietary fermentation-produced chymosin (FPC) it says is less sensitive to price fluctuations than calf-stomach derived versions.
Ireland issues multi-lingual food labelling guidance
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.
EC opens investigation into ABF yeast deal
The European Commission opened an in-depth investigation today into
Associated British Foods' plan to buy parts of Dutch yeast producer
Danisco US expansion increases DVI capacity
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.
Danisco consolidates Shanghai operations
Danish ingredients group Danisco today inaugurated a new
application and research facility in China, which the firm hopes
will help it further expand operations in an "important growth
Strike deals to secure organic ingredients, urges Frost
Organic food makers must make alliances with ingredients firms and
farmers to ensure they have a secure supply of organic ingredients
in the face of increasing demand, advises Frost & Sullivan.
Danisco reshuffles ingredients ahead of sugar split
Danisco is reorganising its ingredients business in a bid to target
market trends like health and wellness more closely, and deal with
issues that have been affecting parts of its portfolio.
New application for enzyme saves gluten costs
Rising wheat prices have led AB Enzymes to promote a new
application for Veron HF, which it says can be used to replace
gluten in bakery products.
Danisco strengthens presence in India's budding markets
Ingredients company Danisco is responding to growing markets in
India with the opening of two new manufacturing units focusing on
functional systems and enzymes.
New ripening cultures add flavour to low-fat cheese
New cheese ripening cultures can improve the flavour in low-fat
products as well as speeding up ripening time, says manufacturer
Fermenting takes the allergy out of soy: studies
Fermenting soy beans could lead to the removal of proteins behind
soy allergies, suggest two recent studies from Spanish and American
Formulation boost for phytosterol in yoghurts
Incorporating heart healthy phytosterols in yoghurt formulations
does not negatively impact on the starter cultures, potentially
boosting their use in these foods, says new research.
Enzymes designed to improve berry juice use
A new range of enzymes is designed to improve the juice volume and
vitamin yield of blackcurrants for beverage use, in order to
maximise the benefits of the superfruits, its manufacturer says.
Kerry's careful strategy overcomes cost increases
Collaboration with customers, cautious pricing, a simplified
structure and innovation all helped Kerry Ingredients achieve
profit increases despite soaring raw material costs.
ABF's ingredients focus, expansions and costs
ABF's ingredients division is reaping the rewards of a focus on
core ingredients and expansion to meet demand, despite the impact
of costs in dairy proteins.
AB Enzymes launch targets improved biscuit baking
Two new proteases, designed specifically for the bakery industry,
can help reduce problems such as browning and cracking, the
Innovation drives sales for DSM nutriton unit
DSM's full year nutriton results show investment in
innovation is rewarded with strong market position, but rising
costs, high expenditure and damaging exchange rates compromised
Safflower rennet investigated for Argentine cheese
SemBioSys Genetics has signed an option agreement over the use of
its safflower-derived protein in place of rennet in cheeses in
Dutch patients die after taking probiotics
Twenty-four patients taking part in a trial procedure to treat
acute pancreatitis with probiotics have died.
Food law progress expected with the Slovenian presidency
The food industry can expect to see progress in novel foods
regulation, the Food Improvement Agents Package (FIAP) and the
labelling regulation during Slovenia's presidency of the European
presidency, according to an advisor.