The world’s largest producer of ‘natural’ food ingredients derived from microorganisms is taking a 10% share in Israeli alternative protein maker Yeap.
As alternative protein develops, brewer’s yeast is emerging as a strong driver of the market. Start-up ProteinDistillery has created a protein, developed from brewer’s yeast, that can not only be used for meat and dairy alternatives, but also to replace...
A Ukraine-based yeast maker has defied the challenges of war and launched a biotech arm producing a range of yeast-based solutions for the food industry.
Buoyed by a fresh $6.4 million fund raise, Denmark-based aroma start-up EvodiaBio says its engineered yeast can make non-alcoholic beer taste better and provide a greener alternative to the growing, transporting and processing of hops.
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
The brainchild of wine-loving Italian and former chief R&D officer at Suntory Food and Beverage GB&I (previously Lucozade Ribena Suntory) Roberto Vanin, Bolle is a new low/no sparking brewed drink produced with ‘game changing’ technology that...
Earlier this month, members of the European Parliament (MEPs) rejected the European Commission’s (EC) draft proposals on titanium dioxide and acrylamide, calling for more stringent measures.
Swiss biotech company Evolva has said that it will focus on ramping up low cost bio-production routes that it believes will be “game changers” for “existing commercially available ingredients that are currently hard-to-source from nature”.
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”.
Exploring the mechanisms controlling acetate formation during cocoa fermentation may help identify the best starter cultures to optimize flavor attributes, according to a team of scientists supported by Nestlé.
A starring performance by clothes retailer Primark and strong growth in grocery helped Associated British Foods (ABF) lift its half-year group profits by £7M to £463M, despite a slump in its sugar business due to lower prices.
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.
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...
An Irish researcher whose team has developed novel technology to brew cost-effective, tasty low alcohol beer says he believes such products have a genuine market, as a major European brewer awaits the results of further work.
AB Enzymes is set to launch a texturiser for clean label bakery products that it says can cut costs and give results closer to monoglycerides than its last offering.
Vancouver-based Functional Technologies claims it has developed a new, faster-acting proprietary yeast strain capable of reducing acrylamide under most food processing conditions, regardless of the presence of other yeast nutrients.
A year on from the formation of Oenobrands, a joint venture between DSM and Anchor Yeast, we went down to their offices in Montpellier, France, to find out about its first crop of wine yeasts and enzymes.
A culture of new opportunities from yeasts may soon be on offer for food the food industry, as a new EU project aims to explore the potential of ‘non-conventional’ yeast species.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
The fermentation of coconut cream with yeast could produce high quantities of natural flavour compounds for food applications, according to new research.
German ingredient firm SterEnzym has joined forces with a Lallemand group to create a new range of enzyme and yeast combinations targeting sprit manufacturers in the eastern bloc.
Kefir can be successfully used for sourdough-type bread making, leading to bread of good quality, increased shelf-life and better flavour, states new research from Greece.
DSM and Anchor BioTechnologies have agreed to set up a joint venture bringing their bio-tech wine ingredients together under one roof in the south of France.
Chr Hansen is claiming to be first amongst yeast suppliers in commercialising the pure wild yeast strain Torulaspora delbrueckii to add complexity to wines.
TasteTech has introduced a new 90 per cent version of its controlled release encapsulated sorbic acid to inhibit mould on bread, as industry seeks more ways to reduce formulation costs without impairing quality.
Leiber is in the midst of a major expansion of its yeast production facilities in Germany, as it build capacity by 50 per cent to cater to greater market demand.
DSM Food Specialities has announced a 35 per cent increase in its yeast production capacity in The Netherlands, citing demand from processed foods, salt reduction technologies, and the natural trend.
Natural antimicrobial compounds could be used to improve the microbiological stability of amaranth pasta, suggests an Italian study to be published in a forthcoming issue of Food Microbiology.
Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
German ingredients company Nutrinova has increased the price of its
sorbate products by an average of 10 per cent, effective from next
week or "as contracts allow".
Canadian supplier Functional Technologies Corporation has
reinvented its wholly-owned subsidiary, Phyterra Yeast, as it moves
to the brink of bringing its premium yeast offerings to market.
The European Commission opened an in-depth investigation today into
Associated British Foods' plan to buy parts of Dutch yeast producer
GB Ingredients.
Natural extracts from olive and grape showed better anti-microbial
activity against a bacteria and yeast than three synthetic
antioxidants, showing their potential as food preservatives, says a
new study.
Archer Daniels Midland (ADM) and France-based Lesaffre Yeast
Corporation last week announced the expansion of their yeast
business in the US, with extra capacity due to be added in early
2009.
Low fat ice-creams made using a GM yeast to form of small ice
crystals moved closer to set to be approved for the European
market, as the FSA published its draft opinion on Unilever
technology under novel foods regulation.
A new genetically modified yeast variety designed for use in wine
production has been found to behave similarly to the parent
commercial yeast strains during fermentation, according to its
manufacturer First Venture Technologies.
