Bioscience brings growth for Chr Hansen
04-Nov-2009 - Chr Hansen’s refocus on bioscience over the last four years, and a pipeline of new...
ABF acting on enzymes and yeast potential
03-Nov-2009 - ABF Ingredients is taking advantage of high demand in enzymes and yeast, with new capacity...
Novozymes retains positive outlook after Q3 results
28-Oct-2009 - Novozymes has reported a better than forecast profit in the third quarter of 2009, on...
New CSK strains to improve low fat cheese
28-Oct-2009 - CSK Food Enrichment has unveiled a new selection of strains to improve the texture and...
Study tests emulsifier vs. enzyme performance in bread
22-Oct-2009 - A new study has pitted use of a Datem enzyme against three generations of...
New cultures to speed salami ripening
21-Oct-2009 - Chr. Hansen has developed a new range of meat cultures for Italian-style salamis which it...
Danisco programme to make food for lowest earners
14-Oct-2009 - Danisco has launched a new programme to help manufacturers develop processed foods that are affordable...
Friendly bacteria may blunt fibre’s anti-nutrient actions
12-Oct-2009 - Formulating bread with Bifidobacterium strains may reduce levels of a compound in high-fibre bread thought...
Enzymes could enhance oat-based gluten-free breads
02-Oct-2009 - Specific enzymes could lead to better quality oat-based bread for the burgeoning gluten-free market, says...
New yoghurt cultures target texture
01-Oct-2009 - Chr Hansen is introducing a new trio of yoghurt cultures said to deliver more texture...
New enzyme to help brewers through recession
01-Oct-2009 - Danisco is launching an upgraded version of its Laminex Super brewing enzyme to help ease...
Salt-stressed yeast leads to bigger, softer bread: Study
29-Sep-2009 - Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume,...
Emulsifier alternative slices cost of bread production
24-Sep-2009 - DSM Food Specialties says it has developed a new enzyme preparation which will offer bread...
Strain breakthrough points to gluten-free sourdough
24-Sep-2009 - German scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the way towards...
Dispatches from DrinkTec
New enzyme enables 100 per cent barley beer
17-Sep-2009 - Novozymes is claiming an industry first with its new brewing enzyme capable of working without...
Triple drivers behind cultures, Danisco VP
10-Sep-2009 - Danisco is confident in the long term strength and potential of food cultures – so...
Brewers in emerging markets turn to enzymes, says DSM
10-Sep-2009 - Enzymes can help brewers in emerging markets take full advantage of local crops and therefore...
Science rises to the gluten-free challenge
10-Sep-2009 - The increasing prevalence of coeliac disease is driving innovation, and the growth in the size...
New enzyme blend to boost volume for bakery
08-Sep-2009 - Mühlenchemie is launching a new enzyme blend to help compensate for fluctuations in flour quality,...
Egg experts join forces to develop new technologies
04-Sep-2009 - DSM Food Specialties and Sanovo Engineering have formed a new joint venture which they say...
Chr Hansen introduces pure wild yeast for wine-making
28-Aug-2009 - Chr Hansen is claiming to be first amongst yeast suppliers in commercialising the pure wild...
Enzyme collection boosts juice yield in a volatile market, says Danisco
21-Aug-2009 - Danisco has put together a selection of enzymes to increase yield for juice manufacturers and...
Next generation yoghurt cultures set for global roll-out
19-Aug-2009 - Chr Hansen will unveil a new range of premium yoghurt cultures within weeks in response...
EFSA provides guidance on food enzymes safety evaluation
13-Aug-2009 - The European Food Safety Authority (EFSA) has published a guidance document outlining what information industry...
Enzymes help post-merger cost reduction, Novozymes
06-Aug-2009 - Enzymes can help reduce costs and increase productivity for brewers in the wake of a...
