Danisco recorded revenue of DKK 15,220 million in the first three
quarters of 2006/07, a period which saw significant structural
change within the company.
Mergers and acquisitions in the food industry in 2006 took a turn
up compared to the year before, with almost one third of all
activity occurring in the food processing sector, according to a
new guide by the The Food Institute.
Univar's Czech subsidiary has acquired the enzymes distribution
business of Ekozym, a specialised business based on the
distribution of Novozyme products.
Kerry Bio-Science has launched an improved version of its
fresh-keeping ingredients for dairy products, which claims to
deliver improved performance at a lower cost.
Tate & Lyle's appointment of a new head of global research and
development underlines the company's focus on the value-added end
of the ingredients market.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
A new genetically modified yeast variety designed for use in wine
production has been found to behave similarly to the parent
commercial yeast strains during fermentation, according to its
manufacturer First Venture Technologies.
Using pectolytic and hemicellulytic enzymes to change the
microstructure of potato cells in French fries improves the quality
of the finished product, suggests research from Novozymes.
Netherlands-based DSM has announced the publication of the full
genome for the fungus Aspergillus niger used to produce a
range of enzymes and other compounds for the food industry.
Some of the world's largest coffee firms have been unwittingly
sourcing beans from illegal plantations inside one of the world's
most important wildlife sanctuaries, a new report says.
Using simple brewers yeast to encapsulate polyphenols could mask
the unpleasant flavour and boost stability of water-soluble
antioxidants, says new research.
Infusion of flavours into empty yeast cells improves stability and
flavour release, compared to traditional spray dry powders,
researchers form Firmenich have reported.
Food and retail group Associated British Foods (ABF) is actively
looking for opportunities to increase its presence in China's
ingredients market, and could make an acquisition in the coming
year, according to the unit's...
The manufacturer of a genetically modified yeast variety that is
designed to reduce levels of the carcinogen ethyl carbamate in wine
last week announced that it has transformed six new yeast strains.
Ingredients group DSM has set up a North American center of
technical support for its Savory Ingredients business, designed to
bolster its technical strength within the region, the firm
announced last week.
New measures adopted by the European Commission designed to
streamline the approval of additives, colors, flavorings and
enzymes, could result in longer approval procedures for US
exporters, with some presently approved ingredients...
Citric acid leader Jungbunzlauer has jumped on the price hike
bandwagon, announcing last week that it is to up the stake on
citric acid, GdL and xantham gum in all markets where it operates
Scientists in Pakistan and Canada have used a novel bacterial
strain to produce thermostable alpha-amylase for use in starch
processing, brewing and sugar production.
Danish group Danisco has become the latest in a string of
ingredients firms to pass on increased raw material and energy
costs to the market, announcing today that it is to up the mark on
its glucoamylase for the US brewing and portable...
Integrating social and environmental concerns into business
practices ultimately benefits a firm's bottom line as well as the
environment, according to the CEO of energy bar manufacturer Clif
Bar.
Novozymes has reported 'highly satisfactory' results for the first
nine months of 2006, enabling the enzyme giant to adjust the
outlook for earnings upwards.
Danisco has extended its bakery enzyme range with a new amylase
enzyme that slows down the staling of industrial bakery products,
and extending the shelf life of bread.
A mature US yogurt market does not mean there is no room for
growth, according to a new report, which identifies huge expansion
possibilities particularly in the area of probiotic and prebiotic
yogurt products.
The incorporation of the baking ingredient xylanase which improves
the quality of bread but is frequently inhibited by wheat could now
become easier for bakers following research into the problem.
A study of 19 different commercial enzymes used in the food
industry concludes that there are no concerns regarding food
allergy for these ingredients, states a study from Denmark.
Food products that provide a measurable health benefit will ensure
healthy corporate growth in the future, delegates at Wild's
Heidelberg Convention were told.
ADM's purchase of French firm Lesaffre's 50 per cent interest in
International Malting Company (IMC) strengthens the ingredient
giant's position in the global malt business.
Environment Canada has approved the import and manufacture of a
genetically modified yeast variety that is designed to reduce the
levels of the carcinogen ethyl carbamate, a compound that can
naturally occur in fermented foods and...
Tate & Lyle's membership of a forum on industrial fermentation
comes after the ingredients giant formed a partnership to speed up
the commercialisation of fermented products.
Bakery ingredients firm Puratos is to construct a new sourdough
plant in the US, designed to address increasing demand for its
ready to use fermented sourdough line, which has until now been
produced exclusively in Europe.
Danish enzyme firm Novozymes has announced that it is to increase
prices for a line of its brewing enzymes in the US, as the firm
struggles to retain profitability under growing market pressures.
Changes to Danisco's ingredients division will lift the EBIT margin
for the segment to above 15 per cent, according to the firm's
announcement of Q1 2006/07 results.
GM bacteria that eat hemicellulose in corn fibre could be used as a
new, biobased method of making xylitol, a mint-flavoured sweetener
used in chewing gum.
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....
