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.
Danisco has developed a new range of completely allergen-free
antimicrobials and protective cultures that could help food makers
achieve allergen-free products.
European Union scientists have developed new natural enzymes that
claim to improve the texture of high-protein food products,
reducing the need for certain product-enhancing ingredients.
Chr Hansen's latest Magical Sensory Tour is designed to bring
innovative products to customers and underline the company's ethos
that ingredients can be fun and imaginative.
Potato waste could offer the food industry a cheap, renewable and
as yet underutilised source of chitin and lactic acid, according to
a university scientist.
A tutti-frutti-flavoured cheese culture will be launched by leading
ingredients firm Danisco as flavour becomes increasingly important
for dairy firms looking to add value to their products.
Five years in development, Danisco looks for strong gains from two
new enzymes, a lipase to enhance flour performance and an amylase
to extend the shelf-life of bread, targeted at bread makers.
New yeast blends to help vintners enhance flavour as they make
wines with ever higher alcohol content have been developed by
international ingredients firm Chr Hansen.
Danish food ingredients giant Danisco, the new owner of biotech
firm Genencor, claims its latest acquisition will furnish it with
new opportunities through a stronger R&D platform to tackle the
competitive enzyme industry.
Optimising the sourdough process by fermenting bran with yeast and
lactic acid bacteria can produce mildly sour wheat bread with
improved flavour, texture and nutritional value, say food
researchers in Finland.
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....
