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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.
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