Novozymes reported an increase in operating profit for the first
quarter of 2006, providing a good basis for further expansion.
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.
New enzyme technology offers the possibility of obtaining necessary
melting properties without producing harmful trans fats, claims
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 Ingredients (ABFI) plans to introduce what it claims will be
innovative quality ingredients brands into the Eastern European
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 plans to identify further expansion opportunities in the
enzymes market after a solid performance last year.
Danisco has developed a new range of completely allergen-free
antimicrobials and protective cultures that could help food makers
achieve allergen-free products.
Danisco Cultures is expanding its involvement in the Asian market
with the launch of its patented Yo-Mix Real Quick freeze-dried
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.
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.
Enzymes giant Novozymes' solid performance in 2005 is reflected not
only in healthy profits, but also in recognition for its
An Italy-based ingredients firm has launched a range of functional
food formulations based on stabilisers, hydrocolloids and
Chr Hansen is enjoying success in the Italian cultures market,
bucking the general trend of slow growth and stagnation.
A Finnish research programme suggests that enzymatic engineering
and microencapsulation could be major food technology tools in the