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Cultures, enzymes, yeast

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Researchers produce alternative to animal-sourced gelatine

A non-animal sourced, ‘human’ version of the gelling agent gelatine has been produced by researchers in China.

General Mills tries to tackle browning in chilled dough

General Mills is seeking out new technologies to block or reduce enzymatic browning in chilled dough products such as puff pastries.

Fish enzymes show potential to boost dairy flavors: Study

Enzymes from salmon and hoki may enhance the flavor profile of dairy products, like specialty cheeses, suggests a study from Canada and New Zealand.

DSM: Acrylamide prevention failing to catch fire in US (yet)

DSM has had a “lot of interest” from US food manufacturers in its PreventASe acrylamide-reduction enzyme, but admitted many firms are still waiting to see if regulators will take action on the suspected carcinogen before parting with hard cash.

‘All-natural’ craze drives double-digit growth for natural preservatives

Continued pressure on manufacturers to oust synthetic anti-oxidants and anti-microbials from food labels has helped drive double-digit growth in natural preservatives for Danisco in the US, bosses have revealed.

DSM launches cultures to address global sour cream tastes and uses

DSM is launching a new brand of specialised cultures for fermented dairy products – and the first range under the brand, for sour cream.

EU approves DuPont-Danisco offer – but it’s far from a done deal

The European Commission today approved DuPont’s €4.5bn offer for Danish probiotics, enzymes and ingredients giant Danisco but the deal remains in doubt as to date only 6% of Danisco shareholders have accepted the offer.

Whey protein structure discovery heralds next generation gluten-free breads

Researchers in The Netherlands claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic’ protein particle suspension.

Danisco results may influence stockholders over DuPont offer

Danisco’s fine Q3 results may make some investors less willing to sell, believing the company can bring profit alone or that DuPont may be persuaded to raise its offer, say commentators.

Enzyme treatment may remove peanut allergens, suggests study

An enzymatic treatment process may effectively reduce allergens in roasted peanuts by up to 100 per cent, according to new research.

Ohly acquires savory ingredients company Bakon Yeast

Yeast specialist Ohly, part of the ABF Ingredients group, has acquired the speciality savory ingredients company Bakon Yeast Inc located in Rhinelander, Wisconsin, for an undisclosed sum.

Danisco board accepts DuPont offer

Danisco’s executive board and members of its board of directors have accepted DuPont’s offer of DKK 665 per share, corresponding to 28,056 shares with a total value of DKK 18.7m, Danisco said on Wednesday.

Study shows limitations and potential of Acrylamide Toolbox

The use of commercial enzymes to reduce levels of acrylamide is effective when applied to chilled, but not par-fried, French fries, suggests a new study from Belgium.

DuPont plans to tap synergies between Danisco and Solae

DuPont expects to become a ‘premier specialty food ingredients provider’ as a result of acquiring Danisco, and expects it to be particularly complementary to its Solae soy protein business.

Danisco to be acquired by DuPont

Danisco is to be snapped up by DuPont for $6.3bn, in a deal Dupont says could create a global leader in industrial biotech – and help drive science-based solutions to the world’s food and fuel challenges.

National List not spurring innovation in organic ingredients: Study

The National List of permitted non-organic ingredients in organic foods is not encouraging innovation in organic supply, claims a new paper published in Food Technology.

New umami enhancers discovered in yeast extract, researchers claim

Scientists claim to have discovered new umami-enhancing taste modulators extracted from yeast extract, in a paper published in the Journal of Agricultural and Food Chemistry.

Lactic acid bacteria may cut acrylamide formation

A Norwegian company has developed a new method that claims to be 90 per cent effective in reducing acrylamide formation during food production.

‘Novel and competitive’ starter cultures identified for gluten-free sourdoughs

Scientists in Ireland have identified ‘novel and competitive’ starter cultures for gluten-free sourdoughs, a result that may enable the industrial scale production of the cereal products.

AB Enzymes expands North American baking enzyme distribution

AB Enzymes has entered a partnership with The Ingredients Company for sole distribution of its baking enzymes in the United States and Canada in order to strengthen its presence in the region.

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