Cultures, enzymes, yeast

53 Results

Xanthan Gum in gluten-free bread

Jungbunzlauer | 20-Sep-2018 | Technical / White Paper

Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious...

Discover new enzymes to create competitive advantage

BioCatalysts Ltd. | 10-Sep-2018 | Case Study

The process of taking a new enzyme from concept to routine manufacture has previously been an expensive and lengthy process, but Biocatalysts Ltd is continuously...

Engevita® Proteina by Lallemand Bio-Ingredients

Lallemand Bio-Ingredients | 26-Jun-2018 | Technical / White Paper

Are you looking for a natural, allergen-free, vegan-friendly functional ingredient?
Lallemand Bio-Ingredients introduces Engevita® Proteina, a savory...

Product Recovery (Pigging) for Food Manufacturers

HPS Product Recovery Solutions | 31-Jan-2018 | Technical / White Paper

Sanitary product recovery ("pigging") is in wide use by food manufacturers that pump liquids or wet products.
It gives a high ROI and...

Create competitive advantage by using unique enzymes

Information not available | 03-Apr-2017 | Technical / White Paper

Enzymes have been used across the food industry for many years in areas such as dairy, fruit & vegetable processing, functional protein manufacture,...

SAVVY SNACKING! How to master Mini Meals?

Roquette America, Inc | Recorded the 15-Feb-2017 | Webinar

The snacking sector is very active, with millennials driving snack sales growth and reshaping food habits: more and more consumers now want their treats...

The Importance of Ingredient Selection for Healthier Snacking

Cambridge Commodities Ltd | Recorded the 15-Feb-2017 | Webinar

The functional food and drink industry has been booming recently due to growing consumer awareness of nutritious food and the aspiration to lead a healthier...

Winning consumers in a changing non-GMO marketplace

Ingredion | Recorded the 17-Oct-2016 | Webinar

Now more than ever, consumers are paying attention to “non-GMO” claims on food and beverage labels. Be better prepared to make non-GMO supply decisions...

Extend shelf life with anti-staling solutions

Delavau Food Partners | 13-Sep-2016 | Technical / White Paper

Conventional shelf life extenders and dough conditioners—such as sodium stearoyl lactylate, mono and diglycerides, or azodicarbonamide—can have less-than-desireable...

Look inside the clean label trend

Ingredion | Recorded the 27-Sep-2016 | Webinar

Get the latest insights into how food and beverage manufacturers around the world regard the “clean and simple” trend. What does it really mean? How critical...