From the launch of the first branded health-focused bread in the 1920s to the development of a fibre-packed sourdough ingredient in 2021, Puratos has been at the forefront of the health trend. It’s part of the company’s DNA.
What if a sweetener could do more than sweeten? According to Malt Products Corporation (MPC), its portfolio of malted barley extracts can not only contribute to a sweetness profile of a product but also provide a substantial nutritional profile with minimal...
Enzymes can help reduce costs and increase productivity for brewers in the wake of a merger or acquisition, says Novozymes, which has a pipeline of new solutions nearing launch.
Irish food group Greencore has reported a strong performance for
the first full year since its exit from the sugar market, largely
driven by recovery of the malt markets.
German malting company Weyermann is posed to tap the trend towards
organic colourings by introducing an organic version of its Sinamar
natural liquid malt colour.
Irish food group Greencore has reported impressive growth for its
ingredients and agribusiness in the half year ended March 30,
largely thanks to recovery of malt markets.
Danish enzyme firm Novozymes has announced that it is to increase
prices for a line of its brewing enzymes in the US, as the firm
struggles to retain profitability under growing market pressures.
US scientists have discovered heat tolerant barley enzymes, which
could make malting more efficient for beer, and also provide
benefits for the production of bakery goods and breakfast cereals.
A new variety of winter malting barley could provide brewers with a
better quality and more stable barley supply, say scientists who
have been developing the variety for the past decade.
A new laboratory designed to improve the quality of barley and oats
could have major implications for makers of breakfast cereals,
beverages and bakery goods.
Scientists across the globe continue their mission to map the
genomic sequence of crop varieties. A team in the US could now have
the solution to a rogue fungus that is the enemy of beer brewers.