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...
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.
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.
Caravan Ingredients has developed a new enzyme-based ingredient system which it claims can extend the shelf life of cakes, even those with a low fat content which tend to stale faster.
Carbery-owned Synergy is re-launching its Saporesse range of yeast extracts in the US, bringing more of its ingredients under the brand so manufacturers can see what formulation tools are available to them.
Chr. Hansen has said that sales of its direct-to-vat cottage cheese cultures have been boosted by the global recession, as manufacturers seek ways to raise productivity.
The new alliance between Symrise and First Choice Ingredients reflects the flavor company’s strategic march into the US dairy market as it positions itself at the heart of America's dairyland for raw material sourcing.
Symrise has entered into a business alliance with First Choice Ingredients, securing its supply of raw dairy products so it can expand its natural dairy flavor portfolio in the US.
DSM Food Specialties has launched a new starter culture system which it says will help cheese producers in the US speed up production and increase yield.
With the end of summer, the new ingredients pipeline swung back into action last month. Innovations seeing the light of day included a pate of innovating flavours, convenient cheese cultures, and cost-saving enzymes.
DSM Food Specialties is launching its new bakery enzyme Panamore in the US market, targeting issues over wheat quality as well as emulsifier costs that have been playing on bakers bottom lines.
A strain of yeast extracted from amber dating back 25 million to 45 million years could soon be used to make bread, cheese and other foods, according microbiologist Raul Cano.
Heinz, Frito-Lay, Kettle Foods and Lance Inc have agreed to slash levels of the cancer-causing chemical acrylamide in their potato chips and French fries, settling a lawsuit against them.
DSM is introducing application-specific versions of its Preventase
enzyme; meanwhile, Novozymes is launching Acrylaway in Australia
and New Zealand after having received regulatory approval.
DSM hopes to improve its international food enzymes activities
through the acquisition of the business and all the assets of
Valley Research, an American biotechnology company.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
The enzymes market is experiencing some increased popularity among
manufacturers because of their desired functionality and ability to
help save costs, says a new report.
The cottage cheese industry is turning back to direct vat cultures
rather than the cheaper bulk starter method which replaced it as
costs are reduced, according to Chr Hansen.
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has
received approval in a slate of countries worldwide and is now
being applied across broad range of bakery and snack products.
Denmark's Chr Hansen is set to launch a second-generation
Fermentation Produced Chymosin (FPC) for the cheese market,
promising cost-efficiency and better process control.
Canadian supplier Functional Technologies Corporation has
reinvented its wholly-owned subsidiary, Phyterra Yeast, as it moves
to the brink of bringing its premium yeast offerings to market.
Synergy is introducing a new variant of its Saporesse lactic yeast
extract, which is said to extend salt reduction possibilities to a
broader range of food categories.
Rules authorising enzymes need to be updated and simplified, and
enzymes should be authorised only where the consumer benefits, said
Europe's Environment committee, clearing the next hurdle in a
new legal framework for enzyme...
The European Commission has extended its competition review of the
planned acquisition by Associated British Foods (ABF) of some parts
of GB Ingredients' business by one month.
A new joint venture by DuPont and Danisco aims to develop what
could be the first large-scale non-food ethanol production, which
could lighten the pressure of biofuels on the food industry.
Danisco has launched a proprietary fermentation-produced chymosin (FPC) it says is less sensitive to price fluctuations than calf-stomach derived versions.
The Food Safety Authority of Ireland (FSAI) has published new
labelling guidance for food manufacturers, which it hopes will help
international companies meet the nation's labeling requirements.
The European Commission opened an in-depth investigation today into
Associated British Foods' plan to buy parts of Dutch yeast producer
GB Ingredients.
Danisco has invested $9m in its Wisconsin cultures plant to expand
capacity and meet the growing demand for low-cost frozen Direct Vat
Inoculants (DVI) cheese cultures.
Danish ingredients group Danisco today inaugurated a new
application and research facility in China, which the firm hopes
will help it further expand operations in an "important growth
area".
Organic food makers must make alliances with ingredients firms and
farmers to ensure they have a secure supply of organic ingredients
in the face of increasing demand, advises Frost & Sullivan.
Danisco is reorganising its ingredients business in a bid to target
market trends like health and wellness more closely, and deal with
issues that have been affecting parts of its portfolio.
Ingredients company Danisco is responding to growing markets in
India with the opening of two new manufacturing units focusing on
functional systems and enzymes.
Incorporating heart healthy phytosterols in yoghurt formulations
does not negatively impact on the starter cultures, potentially
boosting their use in these foods, says new research.
