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.
German company Mülenchemie has developed an enzyme to improve the cooking tolerance of pasta, which the firm says could save manufacturers in raw material costs.
Dutch health and nutrition company Royal DSM says its Accelerzyme CPG, the company’s proprietary enzyme for accelerated cheese ripening, is now benzoate-free.
Finnish research centre VTT is looking for industry partners to improve the digestibility of plant-based proteins by testing new ingredients and running pilot trials. Could you take part?
Plant protein uptake is still being hampered by poor solubility and limited functionality, but the right kind of enzymes can boost stability and foaming properties, say Finnish researchers.
Enzymes and food biotechnology giant Novozymes saw a 3% growth in sales in the first quarter of 2017, driven by strong performances in Food & Beverages and Bioenergy.
Scientists have developed a cheaper way to make high quality, natural emulsifiers and other valuable additives using the waste product from olive oil production.
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.
Danish enzymes and ingredients giant Novozymes has said its new enzyme solution means conversion of starch in to sweeteners can be done for lower costs and with fewer raw materials and energy inputs.
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.
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.'
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.
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.
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.
Consumers want indulgent and premium on-the-go cakes, but reducing portions can prove technically challenging in terms of quality and freshness, says Novozymes.
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.
Researchers have produced starch from plants not usually used for food purposes, potentially opening up whole new sources for foods and packaging materials.
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.
Advances in enzyme technologies, coupled with new technologies to remove aflatoxin, may offer a way to produce value-added ingredients from potentially contaminated by-products, say researchers.
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.
Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.
A cold-active enzyme identified yeast isolate may help to reduce production costs by clarifying fruit juices at lower temperatures, according to new research.
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
UK biotechnology firm Biocatalysts has announced that it aims to increase turnover by up to £6m and create 25 new jobs under a five year development plan.
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.
ABF Ingredients is taking advantage of high demand in enzymes and yeast, with new capacity coming on board this year or next. But for the last year, growth was driven largely by currency benefits.
Novozymes has reported a better than forecast profit in the third quarter of 2009, on the back of higher sales volumes and better productivity – although sales of food enzymes have fallen.
DSM Food Specialties and Sanovo Engineering have formed a new joint venture which they say will bring leading edge technologies to the egg processing industry.
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.
Danisco says it is will be shifting its UK-based brewing enzymes operations to Denmark as part of a global shake up of the group’s beverage business designed to strengthen innovation in the segment.
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.
