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.