Cultures, enzymes, yeast

Chr. Hansen posts more ‘modest’ results for EU human health

05-Jul-2016 By Annie Harrison-Dunn

Danish probiotic supplier Chr. Hansen has reported more modest growth within EU human health and nutrition, saying its success and failure hinges on that of probiotic launches on shelf. 

Wood-derived ingredients: Clean label innovation or consumer turn-off?

07-Jun-2016 By Niamh Michail

Finnish researchers are developing a range of clean-label wood-derived ingredients to replace current emulsifiers, texturisers and additives for bakery, meat and dairy products - but do consumers want wood in their food?

Sustainable protein from a global waste product: Enzymes key to rapeseed extraction

06-Jun-2016 By Niamh Michail

Using enzymes to extract protein from rapeseed press cakes in a sustainable and cost-effective way could transform 34 million tonnes of waste product into a valuable protein source, a Finnish scientist has said.

B2B firms know artisan doesn’t mean….well, artisan, says ASA

24-May-2016 By Niamh Michail

An advert for a bread mix that promises “an easy way to make sour dough and artisan breads” is not misleading because it targets B2B firms who know the end product will be ‘artisan-style’, says the UK’s advertising watchdog.

Temperature, time and right enzyme: How to give meat-based ready meals a gourmet makeover

19-May-2016 By Niamh Michail

The right combination of fruit-based enzymes, low temperatures and a slow cooking process can allow ready meal manufacturers to tap into the trend for slow-cooked meats and add value to cheaper cuts, say Norwegian researchers.

Brexit debate

Food firm mergers and acquisitions rise 11%

16-May-2016 By Michael Stones

Food and drink sector mergers and acquisitions (M&A) climbed by 11% in the first quarter of this year, with 51 deals completed, according to business consultancy Grant Thornton.

Global food system ‘is not sustainable’

06-May-2016 By Rick Pendrous

The world faces devastating climate change consequences, unless we radically alter our food system, a leading environmentalist has warned.

Coconut oil bread? Swapping fat in bread dough could help control blood sugar

05-May-2016 By Nathan GRAY

Altering the type of fat used in bread baking could help to blunt post-meal spikes in blood sugar, say researchers.

EFSA highlights high levels of suspected carcinogen in baby formula

04-May-2016 By Will Chu

Babies are exposed to almost ten times the acceptable levels of a potential carcinogen that has been found in infant formula, according to the European Food Safety Authority (EFSA).

The EFSA hackathon: Authority offers €20,000 for app ideas

29-Apr-2016 By Annie Harrison-Dunn

"The European Food Safety Authority (EFSA) is offering €20,000 for an app idea it can use to provide “quick, user-friendly” mobile access to its work."

Raw foods on the rise as clean-label consumers crave more

25-Apr-2016 By Niamh Michail

From snack bars to spreads, chocolate to cheese, the trend for raw ingredients in processed foods is spreading across Europe, says Mintel, as consumer attention goes beyond the ingredient list to look at clean-label processing methods.

NIZO looking at the future of cheese through microCheese and DNA

15-Apr-2016 By Jim Cornall

There is a great deal of cutting-edge research taking place in the cheese industry.

In-house show for bars, buns, wafers, tortillas and cakes

Bosch Packaging: ‘Lean production is the key driver of short throughput time’

07-Apr-2016 By Jenny Eagle

Lean production is the key driver of short throughput time, according to Bosch Packaging Technology, following its first in-house show at its Schiedam factory in the Netherlands.

Morrisons boss puts money where his mouth is

04-Apr-2016 By Noli Dinkovski

Morrisons ceo David Potts has demonstrated his confidence in turning around the fortunes of the retailer by investing a further £360,000 in shares.

First food crime report published by FSA

31-Mar-2016 By John Wood

The Food Standards Agency (FSA) has published its first assessment of the threat of crime to the UK food and drink sector.

special edition - healthy snacking

Sprouted grain snack opportunities: flavor, free-from and Europe

31-Mar-2016 By Vince Bamford

They are still niche – and not cheap to work with – but sprouted grains are set to continue to grow in importance to the snacks industry.

Food firms should ‘help to fix supply chain’

30-Mar-2016 By John Wood

A dysfunctional supply chain is threatening the future of many farms in Scotland, and food manufacturers can help fix it, according to Allan Bowie, president of National Farmers Union Scotland.

Rare plant compound subject of novel industrial-scale production method

23-Mar-2016 By Will Chu

A method to recreate a rare class of plant-derived chemical compounds has the potential to be produced on an industrial scale for the food and flavour industries.

Corbion commits to innovation with new Dutch R&D lab

21-Mar-2016 By Will Chu

Food ingredients firm, Corbion has opened an R&D and applications laboratory, which the firm said would drive the business to new levels of innovation.

Food Vision 2016 preview - Cannes, France March 2-4, 2016

Trailblazers: Whey, wheatgrass and ‘zenverages’ win Unilever innovation awards

29-Feb-2016

Whey-based ice cream, an organic wheatgrass supplement and a herbal relaxing drink have won the Trailblazers contest hosted by Unilever and William Reed Business Media’s Food Vision event.

Food labelling dismissed as ‘marketing tool’ to skew nutritional data: Study

17-Feb-2016 By Will Chu

Food manufacturers have been accused of disclosing nutrition values based on smaller recommended serving sizes in order to boost sales, a team of German researchers have found.

Food-based probiotic may inhibit pneumonia-causing bacterial growth

12-Jan-2016 By Will Chu

A probiotic found in foods such as yoghurt and miso soup has been found to inhibit the development of a pathogen that causes middle ear infections in children and pneumonia, a study has shown. 

DuPont nutrition & health chief: We want to work with start-ups

18-Dec-2015 By Shane STARLING

DuPont’s nutrition & health president, Matthias Heinzel, tells NutraIngredients his multi-billion euro division wants to speed product-to-market time and is “totally open” to working with start-ups in open collaboration.

Chr Hansen wins €75m to 'develop new microbial solutions'

17-Dec-2015 By Lynda Searby

Chr Hansen has secured a €75m loan from the European Investment Bank (EIB) to support its microbial solutions work as the bioscience company ramps up its R&D spend.

DuPont to merge with Dow? Divisions to split?

09-Dec-2015

DuPont owner of Danisco’s probiotics, enzymes, sweeteners, colours and flavours business, along with the Solae soy brand - is set to merge with Dow Chemicals to become the world’s second biggest chemicals firm after €80bn BASF.

exclusive guest article

The state of the health and wellness market in 2015

13-Nov-2015 By Ewa Hudson, head of health and wellness research at Euromonitor International

Is organic still selling? Does the 'natural' trend mean fortified/functional food is now passé? And why are consumers turning their noses up at better for you (BFY) offerings? Ewa Hudson, head of health and wellness research at Euromonitor International,...

Novozymes lowers full year outlook despite strong food and feed performances

22-Oct-2015 By Nathan Gray

Danish biotech giant Novozymes narrowed the range of its full year outlook to the lower end as the firm reported a 17% rise in Q3 net profits and strong sales in Food & Beverages and feed and Agriculture & Feed.

Chr Hansen delivers 10% growth as revenues hit €859 million for full year

21-Oct-2015 By Nathan Gray

Chr Hansen has reported ‘very satisfactory’ overall growth of 10%, as stronger performances in cultures, enzymes, and nutrition balance out below per performance in natural colours.

European fermentation firms unite

06-Oct-2015

French yeast and cultures specialist Lesaffre has taken a majority share in Italian fermentation biotech firm Gnosis.

EXCLUSIVE

pH stable culture will 'revolutionize' yogurt production, says Chr Hansen

05-Oct-2015 By Mark ASTLEY

Chr Hansen has developed a yogurt culture it claims will "revolutionize" production and significantly reduce ingredient costs.

Firmenich awarded for sustainable credentials

29-Sep-2015 By Niamh Michail

Bérangère Magarinos-Ruchat, vice president of sustainability partnerships at global flavour firm Firmenich has won “Head of Sustainability” at the Ethical Corporation's Responsible Business Awards.

EU project aims to slash food waste by 30% by 2025

28-Sep-2015 By Nathan Gray

A new EU-funded research project involving partners across the EU, as well as in China, will help reduce food waste by 30% by 2025, say those behind the project.

Tate & Lyle raise price of corn-based ingredients by up to 20%

08-Sep-2015 By Niamh Michail

Tate & Lyle will raise the price of corn-based food ingredients by up to 20% following a European heatwave which has lowered yields.

Financials update: Symrise reports strong H1 as Novozymes disappoints

06-Aug-2015 By Nathan Gray

German fragrance and flavour company Symrise reported a 38% jump in first half profits, while shares in Novozymes fell as much as 10% after the Danish enzyme giant lowered certain full-year expectations.

Souring on sweet: How sugar health concerns are spurring sour flavours

16-Jul-2015 By Caroline SCOTT-THOMAS

Ongoing consumer concern about sugar consumption means some consumers are turning away from sweet tastes altogether, according to market research organisation Mintel.

Sensus, Ganeden team up to offer stable liquid prebiotic/probiotic ingredient

09-Jul-2015 By Hank Schultz

Ganeden Biotech has teamed up with ingredient supplier Sensus in an alliance to bring a liquid prebiotic/probiotic ingredient to market that adds functionality to food formulations and also solves an issue that prevents wider application of probiotics,...

Academics seek industry partners for electrospun nanofiber delivery

17-Jun-2015 By Nathan Gray

UK-based researchers are seeking industry collaboration and inspiration for work creating electrospun nanofibres that could provide improved products and ingredient delivery systems for foods.

Evolva meets third milestone in Roquette collaboration

18-May-2015 By Caroline SCOTT-THOMAS

Swiss fermentation specialist Evolva Holding SA has reached a third milestone in its collaboration with Roquette Frères SA, triggering a payment of “several hundreds of thousands of Swiss Francs” to Evolva, the company has said.

Tesco reports historic €8.9bn loss but may be able to move on, says analyst

22-Apr-2015 By Joyeeta Basu

UK retail giant Tesco has reported a staggering annual loss of £6.4 billion (€8.9bn), the worst in its 96-year history.

Eastern promise: The untapped health potential of Japanese cuisine

17-Apr-2015 By Niamh Michail

The Japanese diet can rival the Mediterranean diet for both health benefits and consumer pulling-power – with the added bonus of 'undiscovered' ingredients waiting to be developed by Western food manufacturers.

Corbion acquires ADM’s lactic acid business

10-Apr-2015 By Caroline SCOTT-THOMAS

Corbion N.V. has acquired the lactic acid business from Archer Daniels Midland (ADM) for an undisclosed cash sum, the company said on Friday.

Eco-friendly foods: Can environmental messages be better targeted to consumers?

10-Apr-2015 By Joyeeta Basu

Research outlining why consumers support environmental food policies could help identify how messages should be targeted to different groups.

Cheese: The latest piece of the French paradox puzzle?

09-Apr-2015 By Niamh Michail

The body digests fermented dairy products like cheese differently from butter, leading researchers to suggest this may be another reason behind the French paradox.

Heinz Kraft merger: Synergies and cost cutting

26-Mar-2015 By Caroline SCOTT-THOMAS

The super-merger of Heinz and Kraft is less about synergies and more about cutting costs, analysts have said.

UK budget largely positive, says food and drink industry

19-Mar-2015 By Joyeeta Basu

The drop in corporation tax, promise of increased investment funding and support for British farmers in the 2015 UK budget were largely supported by British food and drink manufacturers.

Hedonism influences perception of food quality, says report

17-Mar-2015 By Joyeeta Basu

A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.

FIAP enzymes list could affect food innovation, says Novozymes

26-Feb-2015 By Caroline SCOTT-THOMAS

Upcoming EU regulation of food enzymes could affect food companies’ approach to research and development, according to enzyme specialist Novozymes.

Valio develops 'softer and milder' kefir to suit Finnish consumer palate

04-Feb-2015 By Mark ASTLEY

Valio has introduced a “softer and milder” tasting kefir product that it says better suits the palate of the Finnish consumer. 

Method to ‘unboil eggs’ could slash food production costs

27-Jan-2015 By Nathan Gray

A team of chemists that have figured out a way to 'unboil' egg whites say that their development could dramatically reduce food production costs.

Chr. Hansen maintains full-year outlook after ‘solid’ Q1

21-Jan-2015 By Nathan Gray

Strong growth in health and nutrition, coupled with increasing demand for cultures and enzymes in Europe and the Americas has led Chr. Hansen to a ‘solid’ performance in Q1, says the firm.