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.
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 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.
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.
A non-animal sourced, ‘human’ version of the gelling agent gelatine has been produced by researchers in China.
General Mills is seeking out new technologies to block or reduce enzymatic browning in chilled dough products such as puff pastries.
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 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.
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 is launching a new brand of specialised cultures for fermented dairy products – and the first range under the brand, for sour cream.
Learn about the health advantages of barley. A flavourful whole grain, barley is an excellent source of β-glucan soluble fibre, which...