Cultures, enzymes, yeast

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.

Evolva and Cargill partner on new fermentation-derived ingredients project

19-Jan-2015 By Caroline SCOTT-THOMAS

Swiss firm Evolva Holding and Cargill have signed an agreement to co-develop a “sustainable, customisable, and cost-effective fermentation production process” to produce new food and beverage ingredients.

Durum shortage drives German firm to find pasta alternatives

16-Jan-2015 By Annie Harrison-Dunn

Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.

EFSA health claim opinions

EFSA rejects yoghurt weight loss health claims

08-Jan-2015 By Shane STARLING

168 human publications including 48 intervention studies, 20 observational studies, 12 meta-analyses, 13 reviews, and 75 other studies (bioavailability and mechanistic studies) have failed to convince the European Food Safety Authority (EFSA) that fat-free...

FoodNavigator predicts top industry drivers for 2015

22-Dec-2014 By Nathan Gray and Caroline Scott-Thomas

It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?

Looking back on 2014: How did we do with last year’s predictions?

19-Dec-2014 By Caroline SCOTT-THOMAS

As 2014 draws to a close, let’s take a minute to look back and ask, how accurate was our forecast for the year? FoodNavigator looks back at its trend predictions for 2014.

FoodNavigator's top 10 articles of 2014

16-Dec-2014 By Caroline SCOTT-THOMAS

Sugar, gluten-free foods, front-of-pack nutrition labelling, and the 'utter nonsense' behind popular diet claims were among the most popular subjects of the year on FoodNavigator.

Clerici-Sacco expands culture and enzymes facilities

12-Dec-2014 By Caroline SCOTT-THOMAS

Italian culture and enzyme specialist Clerici-Sacco has expanded its R&D facilities and offices in the Milan area, the company says.

ARCHIVE ARTICLE OF THE WEEK

Naturally opposed? Balancing new technologies with consumer perceptions

10-Dec-2014 By Nathan Gray

New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.

Ingredient origin labelling should remain voluntary under FIC regs, say suppliers

09-Dec-2014 By Caroline SCOTT-THOMAS

Food Information for Consumers (FIC) legislation should allow manufacturers to choose whether to label ingredient origins to avoid costly, complicated and unnecessary changes, say suppliers.

Synthetic biology pioneers team up to create 'powerhouse in yeast fermentation technologies'

Evolva to expand microbial fermentation empire with acquisition of Allylix

18-Nov-2014 By Elaine Watson

Evolva - the Swiss ‘synthetic biology’ company developing stevia, vanillin, and other ingredients via microbial fermentation - is to acquire San Diego-based Allylix to create a “true powerhouse in yeast-based fermentation technologies”.

BRAU BEVIALE 2014: FOCUS ON...GLUTEN-FREE BEER

DSM claims craft brewer interest in gluten-free beer enzyme

18-Nov-2014 By Ben BOUCKLEY

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the possibilities its enzyme to create gluten-free beer offers.

DSM promises simpler way to make gluten-free beer

07-Nov-2014 By Anna Bonar

DSM has introduced enzymes for a simplified production of gluten-free beer, which tastes and looks like regular lager, the company has said.

DuPont: ‘We will launch 4000 products by 2020’

31-Oct-2014 By Shane STARLING

DuPont’s nutrition & health division will play a big part in the launch of 4000 food-related products in the next six years, its chief said as the company celebrated 50 years at its Brabrand base in Aarhus, Denmark yesterday.

Financials

Nutrition profits jump 23% in mixed DuPont Q3 results

29-Oct-2014 By Shane STARLING

DuPont is reaping the benefit of its €5bn 2011 acquisition of Danish probiotics and enzymes giant Danisco, with its nutrition and health division showing 23% profit growth in a “sluggish” world market.

Nutrition and health drive success for Chr Hansen

22-Oct-2014 By Nathan Gray

Strong growth in nutrition and health has helped Chr Hansen to strong full-year results that match the expectations for the year, says the firm.

Crispy, crumbly or chewy? Exploring the human touch in sensory analysis

09-Oct-2014 By Caroline SCOTT-THOMAS

Human beings may be fallible, but they are still a crucial tool in the process of sensory analysis, according to DuPont Nutrition & Health.

FoodNavigator 2015: What’s on our editorial calendar?

06-Oct-2014 By Caroline SCOTT-THOMAS

From developments in fats and flavours, to the latest trends in fighting obesity, food for kids, and protein, FoodNavigator's special editions calendar for 2015 spans the hottest topics for the European food and drink industry.

What would a Scottish vote for independence mean for food?

18-Sep-2014 By Caroline SCOTT-THOMAS

As Scots head to the polls today, FoodNavigator asks, how would an independent Scotland affect the food industry there and in the UK as a whole?

Cognition & colours among DSM targets at 2-day Swiss open innovation event

17-Sep-2014 By Shane STARLING

DSM Nutritional Products (DNP) wants to engage with commercial, government and academic entities at a 2-day open innovation (OI) summit with selected participants in December.

Novozymes 38th in Forbes top 100 ‘most innovative’ list

04-Sep-2014 By Anna Bonar

Danish biotech firm Novozymes has been ranked 38th in the Forbes’ annual ‘world’s most innovative companies’ list featuring top 100 companies across all sectors.

"We've identified a bacterial population that protects against food allergen sensitisation"

Gut bacteria that protect against food allergies offer probiotic promise

27-Aug-2014 By Nathan Gray

Common gut bacteria from the class Clostridia could prevent sensitisation to allergens in food, according to new research that may pave the way for probiotic products aimed at battling food allergies and intolerances.

Microbiome 'disruption' in early life linked to obesity in adulthood

26-Aug-2014 By Nathan Gray

Certain gut bacteria could help to shape our metabolism in early life, while disrupting these bacteria appears to increase the risk of obesity in later adulthood, say researchers.

EU health claims – lining functional coffins or an unseen silver lining?

06-Aug-2014 By Marlon Bouman

The EU nutrition and health claims regulation (NHCR) put many health-related product marketeers noses out of joint. But having survived two years since legislative enforcement, are we now witnessing a positive and unpredicted consequence? argues Pegasus's...

DSM launches environmental enzymes for juice production

11-Jul-2014 By Anne Bruce

Ingredients company DSM has launched a new enzyme for industrial berry juice production, alongside a report showing the environmental, quality and cost benefits of using enzymes.

Yeast industry faces raw material challenges as sugar quota abolishment looms

20-Jun-2014 By Annie Harrison-Dunn

It is vital that the yeast industry is not forgotten in European sugar and energy policies if Euro-firms are to remain competitive on an increasingly international stage, according to the Confederation of European Union Yeast Manufacturers (COFALEC).

‘Red, red wine…without sulfites’: Chr. Hansen promises paradigm shift

28-May-2014 By Ben BOUCKLEY

Chr. Hansen claims its new wine culture is a ‘fantastic launch’ that will greatly increase the speed and predictability of malolactic fermentation and remove the need for producers to use sulfites as preservatives.

‘Brands that rubbish other brands...I don’t get it!’: Vita Coco UK CEO Giles Brook

28-May-2014 By Ben BOUCKLEY

Vita Coco’s UK CEO Giles Brook tells BeverageDaily.com he doesn’t understand ‘brands that rubbish other brands’ following an attack by coconut water rival INVO on his product’s nutritional and health benefits.

EFSA invites comments on draft allergy evaluation

23-May-2014 By Nathan Gray

The European Food Safety Authority (EFSA) is inviting comments on a draft scientific opinion for the evaluation of allergenic foods and food ingredients for labelling purposes.

Fermented stevia: Cargill and Evolva hit ‘technical milestone’

23-May-2014 By Nathan Gray

Cargill and Evolva Holding SA have announced the achievement of a technical milestone in their joint development program of fermentation-based minor steviol glycosides - the compounds responsible for the sweet taste in the stevia leaf.

Savoury investment: Frutarom opens new German starter culture lab

20-May-2014 By Nathan Gray

A new laboratory complex in the German meat processing heartland will enable Frutarom Savoury Solutions become more efficient in development processes and facilitate closer working relationships with customers, says the firm.

Exclusive

Making the most of protein: DSM says enzyme toolbox will 'do more' with protein

15-May-2014 By Nathan Gray

Ingredients giant DSM has unveiled a new toolbox for its protease enzymes that aims expand the use of the enzymes from niche market applications, and help manufacturers 'do more with protein.'

Self-certification of halal products ‘rife’ in Britain: Halal Foundation

29-Apr-2014 By Annie Harrison-Dunn

Many UK foods marketed as halal may not hold up under external certification standards, according to the Halal Food Foundation.

Can industry-backed academic inventions spur increased innovation?

23-Apr-2014 By Nathan Gray

Industry-sponsored academic research leads to innovative patents and licenses, and may not skew science towards inventions that are less accessible and less useful to others, according to a new analysis.

Promising growth forecast for Swiss biotech firm Evolva

11-Apr-2014 By Nicola Cottam

Swiss-based biotech Evolva is on target to launch a raft of products over the next few years on the back of recent successes.

Back on track: Strong Q2 balances out natural colours loss for Chr. Hansen

09-Apr-2014 By Nathan Gray

Ingredients giant Chr. Hansen has an unchanged outlook for full year, after a strong second quarter eased the woes created by the firm losing its biggest colours customer in Q4 last year.

Europain 2014

Philibert Savours CEO: Organic cuts my world in two

14-Mar-2014 By Annie Harrison-Dunn

Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something for everyone’s budget.

Pooperoni? Spanish researchers produce low sodium and fat probiotic stool sausage

04-Mar-2014 By Nathan Gray

A fermented sausage product that is made with probiotic lactobacilli bacteria isolated from infant faeces could transform the meat product in to a health food, according to new research.

Is the food industry falling out of love with ‘natural’ claims? Not according to the data, says Mintel

21-Feb-2014 By Elaine WATSON

When PepsiCo replaced the word ‘Simply Natural’ with ‘Simply’ on some Frito-Lay lines recently, some commentators wondered if this signaled the beginning of the end of the industry’s love affair with all-natural claims. However, new data suggests otherwise.

Mühlenchemie pilot plant to aid pasta makers using non-durum wheat

22-Jan-2014 By Caroline SCOTT-THOMAS

Mühlenchemie has developed a pilot plant to help pasta makers optimise the use of hard and soft wheat flours when durum wheat flour is in short supply.

Colours customer loss hits Chr. Hansen first quarter results

15-Jan-2014 By Caroline SCOTT-THOMAS

Chr. Hansen recorded a ‘soft start’ to 2014 after the loss of its biggest colours customer hit revenue – although it retained its growth expectations for the full year.

FoodNavigator predicts top five industry drivers in 2014

06-Jan-2014 By Caroline Scott-Thomas and Nathan Gray

As the New Year dawns, FoodNavigator predicts the top five drivers of the European food industry in the year ahead.

Enzyme-treated whey gains online UK debut

03-Jan-2014 By Shane Starling

A sports nutrition firm has become the first online-focused business in the UK to offer an enzyme-treated form of whey protein.

FoodNavigator 2014: What’s on our editorial calendar?

03-Jan-2014

From the newest developments in sweeteners, fats and oils and flavours, to the latest trends in gluten-free formulation and plant-based diets, FoodNavigator's special editions calendar for 2014 spans the hottest topics for the European food and drink...

FoodNavigator

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