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.
The recipients of bursaries for students embarking on PhDs in flavour research have been announced, as part of an industry-wide initiative coordinated by Giract.
Assessing the environmental impacts of an ingredient in processes throughout its lifecycle can provide a good basis for comparison with competing technologies, says DSM. But there is a need to communicate impacts in understandable terms.
DSM looks to have kicked off 2010 in good form, with a 24 per cent increase in net sales overall and a stable and robust performance from its nutrition division.
After a period of de-stocking in the first half of 2009, DSM’s nutrition business has weathered the economic slump well; pharma, too, picked up speed towards the end of the year.
DSM Food Specialities has launched a new website to showcase ways it can help customers reduce formulation costs, and better cope with the pressures of operating in a delicate economy.
In an exclusive interview with BakeryandSnacks.com, DSM Food Specialities launches Panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent.
DSM hopes to improve its international food enzymes activities
through the acquisition of the business and all the assets of
Valley Research, an American biotechnology company.
The acrylamide-reducing enzyme Preventase has been granted approval
for use in Switzerland, marking a new step down the road towards
industry-wide adoption for biscuits and other baked goods.
DSM Food Specialities has received approval for Danish food safety
authorities for the use of its Preventase, meaning that the
acrylamide-reducing enzyme can now be used in food products
throughout the EU and the US.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
Genomics, a growing area of the biotech landscape, is already
starting to bear fruits for the food industry with the news that
Dutch enzyme company DSM Food Specialities has successfully
designed a way to eliminate the bitter taste...
