Converting food and beverage product labels from US to EC
format requires an in-depth understanding of European labeling
legislation, which is more complex than it often appears to be,
regulatory experts at consultancy firm Leatherhead...
Scientists from Danisco have identified peculiar regions of a
starter culture's genome that allow the bacteria to be resistant to
infections by bacteriophages (bacterial viruses).
The US snack industry's annual conference will open its doors
tomorrow in Florida, bringing together players from every level of
the industry for three days of seminars, educational sessions and
business meetings.
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.
Non-pathogenic gut bacteria, bioengineered to produce a compound
that regulates immune response in the gut, may offer significant
potential for beating food allergies, if results from an animal
study can be translated to humans.
Ingredients giant Cargill and biotech firm Diversa have expanded
their collaboration agreement to develop novel enzymes designed to
cut costs and promote health.
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.
AC Neilsen's latest market report, which examines the
fastest-growing categories and product areas across 66 key markets
around the world, provides an insight into the future direction of
global food development.
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.
Lallemand Bio-Ingredients offers an elaborate portfolio of specialty ingredients to help address the many challenges surrounding alternative dairy products.
Angel Yeast has concluded that nucleic acids in yeast extract have significant positive effect on improving the biomass and survival rate of Lactobacillus...
Finding an ingredient supplier can be time consuming and requires technical skills to consider the many criteria. At Biospringer, we have developed, in...
