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Cultures, enzymes, yeast

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Competition heating up among spore forming probiotics suppliers

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.

Novel process may enhance the flavor and quality of soy sauce, say scientists

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%.

PLT beefing up to support anticipated BC30 probiotic sales surge

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 widening horizons for probiotic ingredient

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 will aid commercial push of acrylamide-preventing yeast, says developers

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.

Dispatches from IFT 2012 Las Vegas

IFT 2012 new product round-up: Salt and fat reduction

Salt and fat reduction and flavour masking are major trends among new products at the IFT 2012 trade show in Las Vegas.

Chr Hansen shares jump 9% on strong H1 profits

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 profit climbs on higher prices and agriculture sales

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.


Fraunhofer goes 'wild' with new sensor to help winemakers detect bad yeasts

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

Pineapple ‘waste’ could provide bromelain extract for ingredient use

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.

Danisco acquisition provides bright spot for DuPont in 2011

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.

New yeast could provide ‘seamless’ acrylamide reduction, claims Functional Technologies

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.

Super strength drinks firm bullish despite ‘deceptive advertising’ claim

A US firm accused by the Federal Trade Commission (FTC) of deceptive advertising doesn’t believe it violated any laws, despite agreeing to repackage and label its super-strength alcoholic products.

Fresh ideas to stay fresh: Bran may extend bakery shelf-life

Bran may help extend the shelf-life of bakery products like cakes, and enhance the taste profile, according to results of a new study from Greece.

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.

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