An international consortium of researchers attempting to build a synthetic version of the yeast genome by 2017 could help academics and industry to reduce food waste and improve processing efficiency, according to the team behind the project.
DuPont has opened an innovation center in Johnston, Iowa, where its scientists can collaborate with customers and other partners on everything from addressing global food security and next generation high-oleic soybean varieties to the latest applications for probiotics, gums, enzymes and natural antioxidants.
The stealthy approach to sodium reduction in foods—cutting levels bit by bit so that consumers don’t notice—has evolved to the point that some observers question whether it is necessary at all. Understandably, those in the business of selling sodium reduction solutions disagree, leading to an interesting debate on both sides of the issue.
In the absence of a clear legal definition of ‘natural’, food marketers seeking to avoid legal challenges over it refer to a variety of sources for guidance.
NextFoods, maker of the GoodBelly line of probiotic drinks, and Swedish supplier Probi have extended a supply agreement, the companies announced.
Fresh juices and foods subjected to high pressure processing (HPP); protein - especially at breakfast; cage-free hen eggs; premium private label; fermented foods; culinary botanicals; and edible packaging could all be hot trends this year, predicts trend watcher Hartman Group.
From food ingredients that reduce the blood glucose response to food intake, to natural high-potency sweeteners, digestive health and weight management ingredients, and plant-based ingredients that can mask bitter flavors…
Ganeden Biotech has moved its state-of-the-art laboratory to its headquarters in Mayfield Heights, OH, the company announced yesterday.
Deerland Enzymes has launched a novel prebiotic that unlike fiber or carbohydrate-based rivals, is highly effective in small doses, starts working within hours rather than days, and does not cause flatulence.
Competition in the spore-forming quadrant of the probiotics sphere is heating up with a new offering from Nebraska Cultures called ProDURA, a strain of bacillus coagulans.
Chinese researchers report that a novel two-step inoculation process with Candida etchellsii may increase the level of soy sauce flavor compounds by as much as 180%.
PL Thomas is beefing up its science staff to better drive the sales growth of one the major ingredients it offers, Ganeden’s BC30 probiotic, to take advantage of an anticipated demand surge.
Sabinsa, a New Jersey-based supplier of botanical and other functional food ingredients, is breaking new ground with an older ingredient by placing its LactoSpore probiotic into a bread brand in Colombia.
GRAS approval of Functional Technologies' yeast strain should drive the push towards commercialisation and aid bakery and snacks manufacturers in the plight against acrylamide reduction, says developers.
Salt and fat reduction and flavour masking are major trends among new products at the IFT 2012 trade show in Las Vegas.
First half EBIT profits for 2011-12 surged 19% to €83m at Chr Hansen as it shrugged off the effects of severe fluctuations in the price of red colorant carmine, and ongoing probiotic health claim uncertainty in Europe – its biggest yet most stagnant market.
DuPont posted higher profits and revenue for the first quarter of 2012, citing higher prices and increased sales in developing markets, as well as continuing benefit from last year’s acquisition of Danish specialty ingredients firm Danisco.
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 the institute told BeverageDaily.com.
Waste from pineapple processing could provide a range of value added ingredients for the food industry, including a new source of the enzyme bromelain, say researchers.
DuPont benefited from last year’s acquisition of Danish specialty food ingredient company Danisco in the fourth quarter of 2011, as revenue more than doubled in its nutrition and health business – although the chemical group’s overall profit fell slightly.
According to Mintel, more retailers and their related brands are taking a proactive approach to organics. Specifically, organic meat/...
With uncertainty over GMO labeling creating anxiety throughout the food supply chain, more and more manufacturers are exploring how to...