Cultures, enzymes, yeast

Global yeast market could be worth $5.1bn by 2016

29-Oct-2013 By Caroline SCOTT-THOMAS

Increasing demand for specialised yeast to improve food and drink quality are driving rapid growth in the global yeast market , which could grow 75% on 2010 levels to reach $5.1bn by 2016, according to a new report from MarketsandMarkets.

Chr Hansen CEO on ‘solid’ 2013 profit: ‘We are very proud of our European performance’

23-Oct-2013 By Shane STARLING

Chr Hansen CEO Cees de Jong today praised the Danish enzymes, cultures and colours specialist’s 2012-2013 performance that saw revenues grow 6% to €738m for the year, and highlighted 5% growth in sluggish EMEA as a major achievement.

DSM discovers enzyme to extract protein from meat by-products

15-Oct-2013 By Caroline SCOTT-THOMAS

DSM Food Specialties has discovered an enzyme that can extract protein that might otherwise go to waste from animal by-products, for use in processed meats.

Big Interview

Chr. Hansen CEO: “It is more evolution than revolution – we don’t need revolution”

30-Sep-2013 By Caroline SCOTT-THOMAS

Chr. Hansen CEO Cees de Jong talks with FoodNavigator about his vision for corporate evolution, with a definite emphasis on emerging markets – without neglecting the company’s European roots.

Leatherhead opens new research lab

25-Sep-2013 By Mike Stones

Leatherhead Food Research (LFR) has opened its new Chemistry Research Laboratory dedicated to a wide range of food testing services.

Yeastock introduces extract for enhancing tomato, capsaicin and dairy

19-Sep-2013 By Caroline SCOTT-THOMAS

Yeast manufacturer Yeastock has introduced a yeast extract in Europe with a high level of free glutamic acid, for enhancing tomato, capsaicin or dairy flavours, among other potential applications.

Big changes at Chr Hansen

Nature lover: Chr Hansen plays natural card in 6-platform reinvention

04-Sep-2013 By Shane STARLING

Danish ingredients giant Chr Hansen has today rebranded itself ‘Nature’s Number 1’ as it announced a 6-platform strategic overhaul of its colours, enzymes and cultures businesses.

Kefir grains sourdough bread shelf life properties discovered

29-Aug-2013 By Oliver Nieburg

Researchers say they have figured out why kefir grains extend the shelf life of sourdough bread.

What makes sourdough any more "real" than other breads?

27-Aug-2013 By Annie-Rose Harrison-Dunn

September is set to be the month of sourdough in the UK, with The Real Bread Campaign gearing up for Britain’s first national celebration of the bread. But what makes this bread any more "real", anyway? 

Cubed yoghurt and quinoa muffins...What's cooking at Stern Wywiol's innovation centre?

21-Aug-2013 By Caroline SCOTT-THOMAS

Stern Wywiol Gruppe brings together its eleven specialist ingredients companies under one roof at a 3,000 square metre technology centre in Ahrensburg, near Hamburg. FoodNavigator took a behind the scenes look.

Accessing FoodNavigator on the move? Check out our new app

19-Aug-2013

FoodNavigator’s new app for Android and iPhone is now available (and free) to download, allowing you to keep up with the latest food and beverage industry developments, even when you’re not connected to the internet.

Lab grown meat? Surely it's a matter of taste...

09-Aug-2013 By Nathan Gray

I think everybody agrees that in vitro production of meat could have big potential in solving world hunger. But the technology will not be to everybody's tastes ... and until the technical challenges of flavour are addressed I imagine it will be...

Chr. Hansen finalises Turkish subsidiary takeover

01-Aug-2013

Chr. Hansen has finalised its acquisition of the final 50% of shares in its Turkish subsidiary, Peyma Chr-Hansen A.S.

Vast majority of food manufacturers want more from ingredients, says DSM

24-Jul-2013 By Caroline SCOTT-THOMAS

The vast majority of food manufacturers are open to a dialogue on how to get more from their ingredient supply chain, according to president of DSM Food Specialties Hans Christian Ambjerg.

Ingredient suppliers ‘missing the point’ with social media

10-Jul-2013 By Caroline SCOTT-THOMAS

Ingredient manufacturers should interact more closely with end consumers on social media – and stop delegating communication on ingredients to end product marketers, says Euromonitor.

Biocatalysts develops microbial alternative to papain

09-Jul-2013 By Caroline Scott-Thomas

Welsh enzyme company Biocatalysts Ltd has developed a new enzyme as an alternative to papain, a papaya extract, which avoids susceptibility to seasonal price variations.

Chr. Hansen narrows growth forecast on carmine prices and customer loss

03-Jul-2013 By Caroline SCOTT-THOMAS

Chr. Hansen has narrowed its growth forecast for 2012-13 after a major natural colour customer in South America chose to return to synthetics, and carmine prices declined.

Acrylamide reduction: DSM talks about the potato chip challenge

02-Jul-2013 By Kacey Culliney

Enzymes can help snack makers significantly reduce acrylamide in baked goods and snacks, but they are not ideal for potato chips, says DSM.

Big Interview

Food ingredients industry is well-placed to improve sustainability, says DSM

21-Jun-2013 By Caroline SCOTT-THOMAS

The food ingredients industry has an opportunity – and an obligation – to improve sustainability in the food supply chain, according to president of DSM Food Specialties Hans Christian Ambjerg.

New EU approved additives list comes in to force tomorrow

31-May-2013 By Nathan Gray

The new list of approved additives for food and drink products will come in to force across the European Union (EU) from June 1st.

Sourdough improves quality of par-baked frozen breads, study

22-May-2013 By Kacey Culliney

Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.

Biocatalysts introduces fruit firming enzyme

14-May-2013

South Wales-based Biocatalysts Ltd has introduced an enzyme to retain the firmness of soft fruits and vegetables during processing.

Easy on the salt: Chr. Hansen develops sodium-reducing cheese concept

28-Feb-2013 By Mark Astley

Chr. Hansen has developed a salt-reducing concept that enables cheese manufacturers to cut sodium levels by up to 50% while maintaining similar taste and texture properties.

Healthy food enzymes help Novozymes report 2012 growth

21-Jan-2013 By Nathan Gray

Increasing demand for industry to produce healthier foods helped Novozymes to a strong 2012 performance in its food and drink business, however the Danish enzyme specialist says growth was ‘below expectation’.

DuPont develops new culture range for Tvarog cheese

11-Dec-2012 By Caroline Scott-Thomas

DuPont Nutrition & Health has developed a new mesophilic culture range for Tvarog cheese, in an effort to speed the company’s growth in Eastern Europe.

UK hasn’t ‘scratched the surface’ with craft brewing potential: academic

07-Dec-2012 By Ben Bouckley

A UK brewing science academic tells BeverageDaily.com that a regional project to help microbrewers crack China could benefit similar firms nationwide, and that the country hasn't ‘scratched the surface’ in terms of craft brewing export potential.

DSM completes €85m acquisition of Cargill's cultures and enzymes business

07-Dec-2012 By Mark Astley

DSM has successfully completed its €85m acquisition of Cargill’s cultures and enzymes business – increasing its “critical mass” in the €1bn market for dairy industry cultures and enzymes.

Chr. Hansen expands in Russia

04-Dec-2012 By Caroline Scott-Thomas

Ingredient supplier Chr. Hansen has upgraded its Moscow offices and added an applications laboratory, in a move it says will help it to better respond to local customers’ requests.

Who can win an EU immunity claim? Yeast beta-glucan can?

30-Nov-2012 By Shane Starling

German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?

DAIRYREPORTER.COM EXCLUSIVE

Yogurt culture ensures taste and texture throughout shelf life - DSM

30-Nov-2012 By Mark Astley

DSM has developed a new yogurt culture - DelvoYog Very Mild - which delays the onset of post acidification, assuring “optimal taste and texture” throughout the shelf life of yogurt products.

Mühlenchemie eyes improved pasta from low quality wheat

20-Nov-2012

Flour improvement specialist Mühlenchemie has introduced a new enzyme compound to improve the quality of pasta made from both hard and soft wheat.

December 14, 2012: EU health claims doomsday? Er, not really…

14-Nov-2012 By Shane Starling in Frankfurt

For years, probiotics and other sections of the food industry have supposedly been dreading the implementation of despised EU health claims laws.

Swiss cheese culture cuts ripening time and boosts taste – Chr. Hansen

09-Nov-2012 By Mark Astley

Chr. Hansen has developed a new Swiss cheese culture which makes it possible to reduce ripening time, cuts costs, and produce products with a milder, less pungent flavour.

Chr Hansen profits up despite Eurozone slowdown

31-Oct-2012 By Shane Starling

Shares jumped more than 3% to just over €24.05 this morning in Danish enzymes, colours and cultures company Chr Hansen as its yearly revenue hit €699m. Profits improved 10.7% to €131.3m for the 12 month period ended August 31.

Royal DSM to acquire Cargill’s enzymes and cultures business

26-Oct-2012 By Caroline Scott-Thomas

Royal DSM has said it will acquire Cargill’s enzymes and cultures business in an all-cash deal worth €85m.

DSM enters exclusive discussions to acquire Cargill’s cultures and enzymes business

20-Sep-2012 By Nathan Gray

Cargill and DSM have entered exclusive discussions that may result in the acquisition of Cargill’s cultures and enzymes business by DSM, the firms have confirmed.

ABF says it will meet expectations despite £100m charge

11-Sep-2012 By Caroline Scott-Thomas

Associated British Foods (ABF) has said that its full year results will include a £100m (€125m) impairment charge for its Australian meat business – although it expects second half earnings to be in line with expectations.

Stern-Wywiol Gruppe targets Asia

29-Aug-2012 By Rod Addy

Stern-Wywiol Gruppe is targeting the Asian market with a range of new applications for flour treatment and fortification as well as other existing ranges.

Career Profile

Tate & Lyle product developer gets candid

28-Aug-2012 By Rod Addy

James Blunt, senior vice president, product management at Tate & Lyle Speciality Food Ingredients (SFI), which develops healthy and technical solutions for food and drink, talks to FoodNavigator about what his job entails.

Aspartame sales plunge for Ajinomoto

31-Jul-2012 By Rod Addy

Global sales of aspartame “decreased considerably” during the first quarter of Ajinomoto’s financial year, according to the company.

DSM invests €20m in spray drying

05-Jul-2012 By Rod Addy

Global ingredients firm DSM has pumped €20m into its Delft factory in the Netherlands, on top of a separate €100m investment in research and development in the region.

Dispatches from IFT 2012 Las Vegas

Caravan Ingredients launches cracker enzyme technology

03-Jul-2012 By Rod Addy

US firm Caravan Ingredients showcased cracker enzyme technology that delivers greater throughput and less wastage for firms making the snack at the Institute of Food Technologists 2012 Annual Meeting & Expo, Las Vegas.

Dispatches from IFT 2012 Las Vegas

IFT 2012 new product round-up: Salt and fat reduction

29-Jun-2012 By Rod Addy

Salt and fat reduction and flavour masking are major trends among new products at the IFT 2012 trade show in Las Vegas.

China invests in Dutch additives firm Siveele

08-Jun-2012 By Rod Addy

Dutch food additives firm Siveele will benefit from considerable investment in the business from Chinese manufacturer Pangbo Biological Engineering, with preservatives being one focus for future development.

Chr Hansen aims at Poland’s €4m local cheese cultures market

06-Jun-2012 By Kacey Culliney

Danish ingredients giant, Chr Hansen, is taking fire at Poland’s lucrative local cheese sector with a new, revived cultures line it says targets production requirements of the nation’s favoured cheese.

Chr Hansen shares jump 9% on strong H1 profits

19-Apr-2012 By Shane Starling

First half EBIT profits for 2011-12 surged 19% to €83m at Chr Hansen as it shrugged off the effects of severe fluctuations in the price of red colorant carmine, and ongoing probiotic health claim uncertainty in Europe – its biggest yet most stagnant market.

DISPATCHES FROM ANUGA FOODTEC 2012

Fraunhofer goes 'wild' with new sensor to help winemakers detect bad yeasts

02-Apr-2012 By Ben Bouckley

Researchers at Germany's Fraunhofer IME are close to commercialising an inexpensive detector that they claim could save wine producers significant amounts of money and time by detecting 'bad' yeasts within grape must, as Cecilia Diaz from...

DISPATCHES FROM PACKFORUM: CHEESE 360

'Cheese is like the Olympics: firms must go higher, longer, faster' - Chr. Hansen

23-Mar-2012 By Ben Bouckley

Cash-strapped consumers demanding value mean that cheese producers need to reinvent themselves in order to 'produce more for less', according to Chr. Hansen's managing director of cheese cultures, Søren Herskind, while private label growth...

Starter culture can extract more curd from milk, increasing cheese capacity – DuPont

23-Mar-2012 By Joe Whitworth

DuPont Nutrition and Health claims that its new cheese starter culture will ‘boost capacity without increasing milk consumption’, by saving protein commonly lost in whey waste when producers use other cultures.

Unilever cranks up open innovation activities

20-Mar-2012 By Jane Byrne

Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.