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 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 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.
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.
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.
A Norwegian company has developed a new method that claims to be 90 per cent effective in reducing acrylamide formation during food production.
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 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.
“Many in industry are pinning their hopes on EFSA showing them the light at the meeting, including the likes of Danone, which withdrew three probiotic immunity/digestive health article 13.5 claims in April, citing clarification it is expecting on Big Monday as the reason.”
Danisco has signed a deal that will allow the ingredients supplier to sell two probiotic strains developed by Fonterra to a wider food and drink audience.
Producers of low-fat cheese need to improve the flavor and sensory aspect of their products if they are to achieve widespread consumer acceptance, says a new study.
Health Canada has asked for comments on its proposal that asparaginase enzymes could be used to combat the suspected carcinogen acrylamide in food.
Danisco has started expansion of its cultures plant in Madison, Wisconsin, which it says responds to increased demand for direct vat inoculants (DVI) cultures in the US.
Deerland Enzymes has opened a new laboratory that gives it greater capabilities in R&D, quality assurance, application development and technical support – and a restricted area for working on top secret projects.
Get your pitchforks ready! There are evil-doers out there! We’ve been conned: Probiotics don’t work. Dannon’s settling out of court, EFSA’s rejecting health claims, and the media is starting a witch hunt.
Quorn Foods is facing a class action lawsuit filed by an Arizona woman who claims the main ingredient in the company’s meat substitute products made her violently ill.
The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
The US Food and Drug Administration (FDA) is considering issuing guidelines on acrylamide content in food and has published a notice in the Federal Register seeking comments from industry on the issue.
California-based Phyterra Yeast has launched three yeast strains to prevent sensory and spoilage problems in wine caused by the formation of hydrogen sulfide during fermentation.
Lallemand Bio-Ingredients said on Wednesday that it has completed its acquisition of the Wisconsin-based Lake States Yeast Company, in a move which marks its first entry into inactivated torula yeast.