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.
The first ever World Grains Summit opened its doors in San
Francisco yesterday, attracting visitors from throughout the food
and beverage industries for four days of exploration of the latest
developments in grain-based science and...
Novozymes has taken the top position in Dow Jones Sustainability
Group Index's biotech category, while DSM tops the list for the
Chemical Industry sector.
US scientists have discovered heat tolerant barley enzymes, which
could make malting more efficient for beer, and also provide
benefits for the production of bakery goods and breakfast cereals.
The FSA is seeking comments on proposed European Commission
regulations that would establish a common authorisation procedure
for food additives, food enzymes and food flavourings.
Chr Hansen's expansion of its existing lactic acid cultures
facility in Pohlheim, Germany is designed to tap the rapidly
growing market for meat cultures.
The US enzyme market is set for healthy growth, according to a new
report, but continued downward pricing pressures mean that this
growth will likely result from a corresponding increase in food and
beverage production.
Danisco, the world's biggest ingredients company, will start
supplying the texturising agent CMC to customers, after acquiring
one of Chinas leading producers for an undisclosed sum.
Danisco division Genencor has voluntarily decided to withdraw its
Spezyme Ethyl product from the market following a patent
infringement ruling in a Delaware US court.
AB Enzymes is launching a new enzyme for white pepper production,
which it claims will not only improve product authenticity and
quality, but will also be better for the environment.
DSM Food Specialties claims that its Maxarome Select product - a
natural high 5' nucleotide yeast extract - can effectively replace
monosodium glutamate (MSG) in crisps without any loss of flavour or
taste.
Dutch ingredients firm DSM used the recent IFT trade show in
Orlando as a platform to launch its new natural-tasting yeast
extract ingredient on the US market.
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
A new generation of hops for beer is being developed by researchers
in New Zealand, as the brewing industry looks to science to help it
catch up with changing consumer tastes.
Cargill plans to highlight its growing focus on texturising and
sweetness functionality solutions at a series of major events
across Europe this spring.
Chr Hansen has developed a natural cure for meats that can be used
in place of added nitrite, helping food makers to develop
clean-label meat products.
DSM Food Specialties has introduced a new cheese ripening enzyme
that it claims accelerates flavor development while also
eliminating the bitter off-taste often formed during cheese
maturation.
Danisco has launched a new range of enzymes to help fruit juice
makers save money and improve quality as they look to target
growing consumer demand for healthier soft drinks.
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....