The German ruling coalition has agreed to allow foods containing
certain GM additives or using GM processing aids to still be
labelled as non-GM if there is no alternative, in a bid to
encourage use of non-GM labels.
Using the asparaginase enzyme to treat French fries could reduce
the formation of acrylamide by 60 per cent, a joint Chilean-Danish
study has reported.
Freshness dates, nutrition facts panels and ingredients lists are
priorities for most consumers when reading product labels,
according to a new report.
Danisco has said it is reviewing the strategic direction and
priorities of its core ingredients business, as a result of its
decision to de-merge its sugar and ingredients operations.
In a drive to spread the message on the benefits of prebiotics and
probiotics for digestive health and immunity, Danisco USA held a
symposium on the science behind these ingredients.
The CIAA has included asparaginase in the new version of its
Acrylamide Toolbox, a move seen to validation the efforts of
companies that have developed commercial solutions using the
acrylamide-reducing enzyme.
The interactions between flavour compounds and bacteria in
fermented foods could enable formulators to maximise the taste of
their products, suggests new research.
Sales in the UK food ingredients industry are falling on average as
a result of increased competition, both domestically and
internationally, according to a new market report by analysts
Plimsoll.
Unreliable organic supplies are stunting the growth of over half of
US organic food manufacturers, according to a new report by the
nation's industry association.
Japan-based Ajinomoto has experienced an increase in sales and
income, particularly for its enzymes and flavour seasonings,
according to its interim financial results released today.
DSM Food Specialities has received approval for Danish food safety
authorities for the use of its Preventase, meaning that the
acrylamide-reducing enzyme can now be used in food products
throughout the EU and the US.
Danisco is launching two new cultures that it says can give meats
the same colour, flavour and shelf-life as those cured with nitrite
salts - but allowing for all-natural claims to be made on the
label.
Novozymes has reported sales of DKK435m (€58.35m) for food enzymes
in Q3 2007, during which it launched its long-awaited
acrylamide-reducing enzyme Acrylaway.
Danisco is taking its natural food protection services to a new
level with the launch of a new label called Care4U, which combines
ingredients with advice and analytical support.
Chr Hansen is expanding its flavour production centre in Denmark to
enhance its product range, efficiency and service to customers and
strengthen its position in the dairy flavourings market in Europe.
DSM has developed a new enzyme for citrus fruit processing, which
retains a cloudy appearance in juice drinks and makes them more
visually appealing to consumers.
Soup sales in the US have slowed over the past year, prompting
Mintel to suggest that manufacturers and marketers need to rethink
their level of innovation and their market strategies if they want
to grow sales over the next five...
Novozymes, a world leader in bio-innovation, has significantly
increased its presence in the Indian market by completing this week
the acquisition of the enzyme activities of Bangalore-based Biocon
Limited.
Rising costs and shrinking supply of sugar molasses are driving up
the cost of yeast extract production, says Bio Springer, which is
today announcing a double digit price increase for its extracts as
of next year.
Danisco USA is introducing a new cultured dextrose for use in place
of chemical preservatives in refrigerated, heat-and-eat foods,
giving manufacturers greater scope to make clean-label products.
ABF-owned Ohly has completed the expansion of its yeast-extract
facilities in the US and now claims to be the only company offering
the triumvirate of baker's, brewer's and torula yeast extracts to
the market.
Chr Hansen is adding a new culture to its SafePro range aimed at
countering the threat of listeria in foods, this time targeted at
killing listeria in ready-to-eat products.
Chr Hansen has announced the sale of its excipients and coating
division in the US, in a move designed to further focus its
business on its core food ingredients activities.
Cost recovery and the on-going development of a stream-lined,
customer-oriented working method led Kerry's ingredients division
towards a first half 2007, on both sides of the Atlantic.
DSM has announced that its PreventASe acrylamide-reducing enzyme is
the first to be used in a retail products, with a Christmas biscuit
manufacturer launching biscuits with 70 per cent less acrylamide in
German supermarkets next month.
Novozymes has today announced the launch of an asparaginase enzyme
aimed at reducing the formation of acrylamide called Acrylaway -
another landmark along the road to reducing levels of the
carcinogen in baked and fried foods.
Novozymes has reported a strong set of results for first half 2007
and is set to achieve targets for the year as it keeps its ear to
the ground and develops new enzymes to serve trends and help
producers overcome difficulties.
The organic food and beverage market has been predicted to surpass
$86bn (€62bn) by 2009, with consumers increasingly turning
'organic' in search of health and safety in their food products.
Archer Daniels Midland (ADM) and France-based Lesaffre Yeast
Corporation last week announced the expansion of their yeast
business in the US, with extra capacity due to be added in early
2009.
Novozymes has entered into a definitive agreement to acquire the
enzyme business of Biocon, India, a move that will significantly
increase its presence in the Indian market and in wine and juice
enzymes in particular.
The European Parliament this week voted through four regulations
relating to food ingredients - on authorisation procedure,
additives, enzymes and flavourings - with notable amendments aimed
at providing a heightened level of consumer...
Chr Hansen is introducing two new starter cultures for dry and
semi-dry fermented sausages, intended to deliver good flavour even
when products are produced with an eye on health and
sustainability.
DSM Food Specialities is introducing a new enzyme for apple, pear
and berry juice processors that improves the results of the
filtration process and complements the existing Rapidase range.
Danisco has agreed to acquire South African bakery enzymes company
Innovative Ingredients, in a bid to build local knowledge and
strengthen its position in a promising market.
Ajinomoto plans to merge with Japanese compatriot Calpis, in a
bid to further its transformation into a health and nutrition
company and develop more value-added products to meet market
demands.
The International Probiotics Association has placed a new executive
director at the helm who is looking to bring transparency and
self-regulation to the growing global market for so-called friendly
bacteria.
Novozymes is centralising its procurement facility in a bid to
ensure transparency and consistency, and make savings that it plans
to plough into more research and development.
DSM has received regulatory go-ahead for the use of Preventase in
the US, gaining GRAS certification and becoming the first enzyme
available to eliminate 90 per cent of acrylamide in baked goods.
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
breads.
Cargill is introducing a new aromatic cheese culture to create
subtle fruity aromas in the rind and mould of ripened cheese, a
quality said to be sought after by consumers.
AB Enzymes has developed a new enzyme product in its Rohalase line
to enable higher yield of vegetable oil processing with a reduced
need for chemicals - an innovation the company says will save
energy and costs.
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....
