Chr Hansen's latest Magical Sensory Tour is designed to bring
innovative products to customers and underline the company's ethos
that ingredients can be fun and imaginative.
Potato waste could offer the food industry a cheap, renewable and
as yet underutilised source of chitin and lactic acid, according to
a university scientist.
A tutti-frutti-flavoured cheese culture will be launched by leading
ingredients firm Danisco as flavour becomes increasingly important
for dairy firms looking to add value to their products.
Five years in development, Danisco looks for strong gains from two
new enzymes, a lipase to enhance flour performance and an amylase
to extend the shelf-life of bread, targeted at bread makers.
New yeast blends to help vintners enhance flavour as they make
wines with ever higher alcohol content have been developed by
international ingredients firm Chr Hansen.
Danish food ingredients giant Danisco, the new owner of biotech
firm Genencor, claims its latest acquisition will furnish it with
new opportunities through a stronger R&D platform to tackle the
competitive enzyme industry.
Optimising the sourdough process by fermenting bran with yeast and
lactic acid bacteria can produce mildly sour wheat bread with
improved flavour, texture and nutritional value, say food
researchers in Finland.
Opportunities in the mature enzyme market lie in developments,
driven by biotechnology, that provide food and beverage makers with
the right tools to meet consumer trends, claims a new report.
Cognis has launched a new enzyme range that promises to improve the
production of short-shelf-life yeast-raised baked goods and save
food makers money.
Danish company Chr Hansen has shored up its lead in the dairy
cultures business after doubling capacity at its plant in France,
now said to be the world's largest.
Strenghtening supply chain number one enzyme supplier Novozymes
will consolidate its numerous distributor agreements in Europe
under one firm, ingredients and additive distributor Fiske.
Amendments to Australia's food code continue, with the nation's
food agency calling on companies and organisations to comment on a
host of new proposals, including the addition of phytosterols to
fruit juices and fruit drinks.
Europe's food safety body backs proposals to introduce the concept
of Qualified Presumption of Safety (QPS) for the safety assessment
of microorganisms used in food production.
Food enzymes contribute a quarter of sales revenue to the overall
enzyme business in the first quarter, says Danish firm Novozymes,
marking a one per cent rise in contribution on the previous year,
writes Lindsey Partos.
Danish sugar and ingredients group Danisco leaps into the number
two enzyme position as the firm announces control of 98.2 per cent
of the shares in US biotech firm Genencor.
Knocked by an economic slowdown and the strength of the Euro
against the US dollar, growth in turnover for the European food and
drink industry rose by a 1.9 per cent wisp from 2002 to 2003,
concludes a new report from the US government,...
Danish ingredients giant Chr Hansen, currently on its 'magical
sensory tour' across Eastern Europe, has unveiled new products in
Russia to inspire local manufacturers, Angela Drujinina
reports.
Danisco's move into the number two global enzyme position is
delayed as the Danish ingredients firm extends its takeover offer
for remaining slice of Genencor International, reports Lindsey
Partos.
Wineries are getting bigger and their businesses are therefore
exposed to greater risk. In a bid to help producers achieve greater
consistency, Danish ingredients firm Chr Hansen has created blended
yeasts, writes Philippa Nuttall.
Ongoing impact of consolidation in the global food and drink
industry is evident in the cost-cutting exercise by Novozymes', the
world's number one enzyme supplier, set to relocate all Swiss
supply chain operations to Denmark...
The sale of Chr Hansen's ingredients arm gains pace with reports
suggesting the unit could fetch nearly €1 billion ($1.31 billion),
writes Lindsey Partos.
A legal action brought by a northern English cheese producer
against the European Commission over the right to use the label
feta on its products has finally reached the European Court of
Justice - the UK, however, has declined to...
Set to see sugar profits dip with incoming European sugar reform,
Danisco's announcement last week to acquire enzyme player Genencor
is the latest in a string of acquisitions that will go some way to
bridging the sales gap, writes...
Sales for food enzymes crept up by a slight two per cent in 2004
for number one enzymes player Novozymes, but a boost in low carb
beverages continues to lift profit.
Fending off price erosion, the landscape of the fermentation
industry continues to change as ingredients firms consolidate for
market strength in €10.97 billion industry, writes Lindsey
Partos.
Growth in Asian and South American markets boost sales for colours
firm Chr Hansen, counterbalancing a fall in revenue in North
America for the first quarter of the year.
Food companies are expecting a tough year in 2005 with competition
and price pressures in the food chain rising to the surface as the
key issues, reports Lindsey Partos.
Danisco has launched a series of products aimed at helping the
baking industry cope with the move towards whole grain products
that is expected in the US in 2005.
The bolt-on acquisition of Rhodia Food Ingredients earlier this
year helps boost sales for Danish ingredients and sugar group
Danisco in an otherwise challenging 2004/05 first half.
The announcement yesterday that DMV International and Arla Food
Ingredients could merge is a further example of how the rising
power and ongoing growth of the multiple retailers is putting
constant pressure on ingredients companies...
Number one cultures supplier Chr. Hansen is up for sale as its
major stakeholder decides to pull away from the ingredients slice
of the company to focus on the pharmaceutical unit, reports
Lindsey Partos.
The ingredients division of Danish cultures and colours firm Chr.
Hansen pulled in a DKK 369 million (€49m) profit for the year on
sales of DKK 3.4 billion (€460m), a slight dip on the previous year
on rising costs.
UK food and ingredients firm Associated British Foods has beaten
full year profit expectations after posting double-digit growth
against a backdrop of firmer commodity pricing and adverse currency
movements. The performance underlines...
A fall in bread consumption in the US impacts sales for food enzyme
leader Novozymes in the third quarter with the Danish firm
reporting a 7 per cent fall in sales for this segment to DKK373
million (€50 million) this year from DKK399...
Number two cultures player Danisco will ramp up production of
frozen pelletised cultures clearing a €7 million investment to
expand facilities in Niebull, Germany.
Wine players are getting bigger and exposing their businesses to
greater risk as consolidation in the industry continues and to
ensure quality remains constant, Danish ingredients firm Chr Hansen
claims to offer the solution through...
Breakthroughs in the lab provide food makers with a competitively
priced technology designed by Danish enzyme leader Novozymes to cut
the artery-clogging trans fats out of food products, writes
Lindsey Partos.
Scientists at the Emory University Health Sciences Centre are
hoping to widen the understanding of an enzyme that breaks down
caffeine into theophylline, using bacteria that need the breakdown
product of the enzyme for survival.
Cheese makers could enjoy a rise in yields as Danish enzyme giant
Novozymes links up with cultures leader Chr Hansen in a joint
project to develop new enzymes for cheese production,writes
Lindsey Partos.
Number one natural colours firm Chr Hansen builds on ambitions to
penetrate deeper into this growing market with the launch of a new
range of natural reds that tackle stability for beverage
formulations, reports Lindsey Partos.
Sparking growth in the emerging South American food market, Danish
ingredients giant Chr Hansen has opened new facilities in Argentina
designed to serve expanding activities from international
customers, reports Lindsey Partos.
The gumminess texture of fresh mangoes could be improved through
the presence of an enzyme involved in the breakdown of plant cell
walls and in combination with calcium chloride.
Danisco's newcomer to the food enzyme market earns recognition from
the industry as the 'most innovative ingredient' at the food
ingredients exhibition in Brazil earlier this month.
