Xylanase breakthrough promises better baking
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.
No allergy concerns over commercial enzymes, says study
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.
ADM builds on IMC purchase
ADM's appointment of Steven Furcich as president of International
Malting (IMC) follows last week's purchase of Lesaffres 50 per cent
interest in IMC.
FSA scrutinises EC food improvements package
The UK's FSA is holding a formal consultation on four proposals
within the Food Improvement Agents Package that could affect
numerous food makers.
Wild convention sees profit in healthy ingredients
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 strengthens position in global malt market
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.
Canada approves GM yeast that combats cancer compound
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 strengthens position in fermentation sector
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.
Puratos to contruct US sourdough facility
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.
Novozymes raises prices for brewing enzymes
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.
Fonterra uncovers secret to long life yoghurt
A new manufacturing process has the potential to extend the shelf
life of yoghurts while preserving live and active cultures.
Danisco announces ingredients shake-up
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 key to cheaper xylitol production?
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.
Chr Hansen cultures promise texture without the fat
Chr. Hansen has developed six new cultures that it claims can offer
yoghurt manufacturers up to 20 per cent more texture.
Grains summit examines new science and technology
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 and DSM top Dow Jones sustainability index
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.
New barley enzymes could mean more efficient beer brewing
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.
FSA seeks opinion on additive, enzyme and flavour regs
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 expands German cultures production
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.
US enzyme market poised for continued growth
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
Danisco buys Chinese CMC producer
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.
Novozymes welcomes enzyme patent ruling
Novozymes has welcomed last week's court ruling over a disputed
enzyme patent, saying that it was 'very pleased with the decision'.
Danisco withdraws enzyme product from market
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 launches white pepper processing enzyme
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.
Yeast extract product claimed to replace MSG
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
EC: How to navigate proposed new additive regulations
The European Commission has issued guidance for food companies
regarding proposed changes to additive, flavouring and enzyme
Europe targets harmonised enzyme regulations
The European Commission has proposed new legislation that would
harmonise EU rules on food enzymes.
ABF expands yeast extract capabilities
ABF Ingredients is expanding its yeast extracts and proteins
manufacturing facilities in Europe and North America in order to
tap growing demand.
DSM takes taste-neutral yeast extract to US
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.
DSM launches texture-improving cheese culture
DSM Food Specialties has launched a new culture designed to improve
texture, mouth feel and increased moisture content in a range of
Teagasc goes genomic to boost flavour in dairy
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
Generation X for hops from New Zealand
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.
Baking enzymes dispute resolved
A dispute involving Danisco and Novozymes over US patent
infringement of certain types of baking enzymes has been resolved.
Danisco ups production of frozen cultures
Number two cultures player Danisco has ramped up production of
frozen pelletised cultures with a €7mn expansion of its facilities
in Niebl, Germany.
Cargill targets key European ingredient markets
Cargill plans to highlight its growing focus on texturising and
sweetness functionality solutions at a series of major events
across Europe this spring.
Novozymes reports solid start to 2006
Novozymes reported an increase in operating profit for the first
quarter of 2006, providing a good basis for further expansion.
Chr Hansen develops natural meat curing ingredient
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.
Enzymes can tackle trans fats, claims Novozymes
New enzyme technology offers the possibility of obtaining necessary
melting properties without producing harmful trans fats, claims
DSM launches new 'reliable' cheese ripening enzyme
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
ABF targets Eastern European food market
ABF Ingredients (ABFI) plans to introduce what it claims will be
innovative quality ingredients brands into the Eastern European
Danisco upgrades fruit processing enzymes
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.
Novozymes guns for growth after strong 2005
Novozymes plans to identify further expansion opportunities in the
enzymes market after a solid performance last year.
Danisco launches allergen-free cultures range
Danisco has developed a new range of completely allergen-free
antimicrobials and protective cultures that could help food makers
achieve allergen-free products.
Danisco targets Chinese cultures growth
Danisco Cultures is expanding its involvement in the Asian market
with the launch of its patented Yo-Mix Real Quick freeze-dried
Chr Hansen expands US dairy cultures production
Chr Hansen is increasing the fermentation capacity of its US
cultures plant by 35 per cent in order to tap potential growth in
the probiotics market.
Natural enzymes improve product texture, say EU scientists
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.
Novozymes looks to build on strong 2005 performance
Enzymes giant Novozymes' solid performance in 2005 is reflected not
only in healthy profits, but also in recognition for its
Italian firm offers tailor-made ingredient solution
An Italy-based ingredients firm has launched a range of functional
food formulations based on stabilisers, hydrocolloids and
Chr Hansen sales bucks Italian cultures trend
Chr Hansen is enjoying success in the Italian cultures market,
bucking the general trend of slow growth and stagnation.
Finnish research unveils future food technologies
A Finnish research programme suggests that enzymatic engineering
and microencapsulation could be major food technology tools in the