Protein design company Arzeda and specialty fats and oils supplier AAK have entered into a joint development agreement targeting more sustainable plant-based edible oils. FoodNavigator caught up with Dr Alexandre Zanghellini, CEO of Arzeda, to find out...
Enzymit, an Israeli development state company, has secured $5 million in funding to further develop its AI platform that can greatly speed the development of novel enzymes. The technology has the potential to cut the cost of many ingredients now made...
Tate & Lyle is partnering with Zymtronix, the developer of ‘revolutionary enzyme immobilization technologies’ in a move that the company says could make its manufacturing processes more efficient and accessible.
Chr. Hansen’s latest enzyme for cheesemakers, the CHY-MAX Supreme, is ‘a game changer’ in the production of cheddar, continental and mozzarella cheeses, the Danish bioscience company told FoodNavigator when we caught up last month.
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.
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.
Novozymes has developed a "completely new" enzyme it claims will prove a game-changer for the sweeteners industry by making the process of converting starch into products such as high fructose corn syrup (HFCS), crystalline dextrose and fermented...
Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according to director of DSM’s business unit enzymes solutions Lars Asferg.
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
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.
Research into the optimisation of single droplet spray drying could aid the production of powdered formulations containing heat-sensitive ingredients such as enzymes and probiotics, according to a new review.
Enzyme manufacturer, Biocatalysts, has broadened its microbial dairy enzyme range with a product designed as an alternative to porcine pancreatin, a pig pancreas derivative, for dairy flavour applications.
Ulf Brøchner Sørensen, global product manager, brewing and distilling enzymes at Danisco, told BeverageDaily.com at Brau Beviale that there was trend globally towards less expensive, more sustainable production.
UK-based clean label ingredients company Ulrick and Short has developed its Synergie and Eziglaze range of range of functional clean label starches to aid marinade and glaze adhesion for meat products.
Baking, brewing and beverage enzymes have continues to push growth in Novozyme’s food enzymes division, with their ability to improve product quality and systems performance said to be behind the higher demand.
The Association of Manufacturers and Formulators of Enzyme Products has welcomed EFSA’s draft guidelines for assessing food enzyme safety, but cautioned that regulation should be proportionate and clear.
The food and beverage enzyme market looks set to continue growing, says Danisco chief, as food firms turn to processing aid to solve issues of cost, safety and quality, and new health and nutrition benefits are uncovered.
DSM and S Black are extending their distribution arrangement in the UK to cover beverage enzymes, which are now being offered to targeted customers or alongside other ingredients in S Black’s beverage portfolio.