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Study unlocks optimal conditions for enzymatic acrylamide reduction
15-Nov-2010 - Intermediate levels of the enzyme asparaginase, and low temperatures, may be the ideal conditions for low acrylamide formation in biscuits, suggests a new study.
Datem may boost gluten-free formulations
18-Jan-2010 - Datem emulsifiers with carefully chosen gums like xanthan may enhance the formulation of rice bread for the gluten-free market, says new research.
Health Canada proposes enzyme use to counter acrylamide
22-Dec-2009 - Health Canada has asked for comments on its proposal that asparaginase enzymes could be used to combat the suspected carcinogen acrylamide in food.
Fruit extracts offer promise for acrylamide cuts
01-Dec-2009 - Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen.
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 the back of higher sales volumes and better productivity – although sales of food enzymes have fallen.
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 a new study from Ireland.
Scientists propose pectin gel alternatives
03-Aug-2009 - Strong and stable gels producedby subjecting pectin to the action of enzymes may offer alternatives to acid-sugar gels already used in foods, says new research from Korean and American scientists.
Vitamin B3 may reduce acrylamide formation: Study
21-Apr-2009 - Vitamin B3 may inhibit the formation of acrylamide in French fries by over 50 per cent, according to a new study from China.
Cyclodextrin could mask bitter flavours in beverages: Study
16-Apr-2009 - The bitter taste that amino acids give to beverages could be masked by adding alpha-cyclodextrin, according to new data from Brazil.
Waxy starch could produce non-milk cheese: Study
24-Mar-2009 - Replacing rennet casein with waxy maize starch and carrageenan may produce imitation cheeses with low protein contents, suggests new research.
Acrylamide may be added to Canada’s toxic substance list
26-Feb-2009 - Health Canada has recommended that acrylamide – a possible carcinogen found in French fries and potato chips – be included on the nation’s list of toxic substances.
Amino acids against acrylamide – choice is critical for effects: Study
25-Feb-2009 - Using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from Belgium.