Food and biotech startup Cultivated Biosciences will move forward with developing its yeast-based dairy-free, non-GMO cream after raising $5m in a seed round, with plans for market launch in 2025.
As alternative protein develops, brewer’s yeast is emerging as a strong driver of the market. Start-up ProteinDistillery has created a protein, developed from brewer’s yeast, that can not only be used for meat and dairy alternatives, but also to replace...
Utilizing precision fermentation to produce immune-system-supporting glycoproteins found in breast milk, Helaina is bridging the gap between traditional formula and breastfeeding. Now the company has its sights set on bringing its technology to a wider...
Nextferm, an Israeli company focused on fermentation technology, has announced a production deal for one of its flagship ingredients branded as ProteVin vegan protein.
Wellmune – a branded beta glucan ingredient claimed to ‘prime’ the innate immune system, the body’s first line of defense against invasion by pathogens – is attracting growing interest from food and beverage brands as well as supplement products as immunity...
Portland-based Brew Dr Kombucha has notched up another year of triple digit growth in 2017, with revenues likely to be “close to $30m,” says founder and CEO Matt Thomas, who is planning to introduce a canned version of the brand sometime next year.
Frito-Lay has developed a method to make chips containing high amounts of yogurt and live probiotics that can be sold in the shelf-stable snacks aisle.
Kombucha and fermented beverages category grew 32% in year to October 2, says SPINS
According to SPINS data*, retail sales of refrigerated kombucha and fermented beverages** surged 32% to $375.4m (natural, specialty, conventional multi-outlet) in the year to October 2, but with household penetration still very low, there is still significant...
The dietary supplement space is showing a lot of interest in algal-derived beta-glucan, and functional foods are next, says the CSO of Algal Scientific Corporation.
Health-Ade Kombucha has defended its wares after being targeted in a false advertising lawsuit alleging it significantly understated the sugar content in its products.
Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.
Synthetic biology pioneers team up to create 'powerhouse in yeast fermentation technologies'
Evolva - the Swiss ‘synthetic biology’ company developing stevia, vanillin, and other ingredients via microbial fermentation - is to acquire San Diego-based Allylix to create a “true powerhouse in yeast-based fermentation technologies”.
DSM Food Specialties has launched an all-natural preservation system for still beverages in Mexico and has high global hopes for an ingredient that significantly improves both shelf life and taste.
Chinese researchers report that a novel two-step inoculation process with Candida etchellsii may increase the level of soy sauce flavor compounds by as much as 180%.
Functional Technologies has received a letter of commitment from a global yeast production and technology specialist for initial production and supply of its acrylamide-preventing strains.
GRAS approval of Functional Technologies' yeast strain should drive the push towards commercialisation and aid bakery and snacks manufacturers in the plight against acrylamide reduction, says developers.
Researchers at Germany's Fraunhofer IME are close to commercialising an inexpensive detector that they claim could save wine producers significant amounts of money and time by detecting 'bad' yeasts within grape must, as Cecilia Diaz from...
Vancouver-based Functional Technologies claims it has developed a new, faster-acting proprietary yeast strain capable of reducing acrylamide under most food processing conditions, regardless of the presence of other yeast nutrients.
Vancouver-based Functional Technologies claims it has developed a proprietary yeast strain that could significantly cut the fermentation time that such ingredients need to reduce acrylamide to undetectable levels in commercial applications.
Objections to using natural preservatives based on efficacy are being taken ‘off the table’, says Danisco following the launch of its new natural anti-fungal blend.
A new complex of gamma-cyclodextrin and natamycin – a well-established anti-fungal food ingredient – may offer more cost-effective and process-friendly options for bakery and beverage products, according to Danisco USA.
Continued pressure on manufacturers to oust synthetic anti-oxidants and anti-microbials from food labels has helped drive double-digit growth in natural preservatives for Danisco in the US, bosses have revealed.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Kefir can be successfully used for sourdough-type bread making, leading to bread of good quality, increased shelf-life and better flavour, states new research from Greece.
Canadian yeast research and development company, Functional Technologies Corporations, said it has developed, tested and filed patent applications for a yeast technology that reduces the formation of acrylamide, a carcinogen formed when starchy foods...
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.
Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.
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...
German ingredients company Nutrinova has increased the price of its
sorbate products by an average of 10 per cent, effective from next
week or "as contracts allow".
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.
The European Commission opened an in-depth investigation today into
Associated British Foods' plan to buy parts of Dutch yeast producer
GB Ingredients.
Natural extracts from olive and grape showed better anti-microbial
activity against a bacteria and yeast than three synthetic
antioxidants, showing their potential as food preservatives, says a
new study.
Archer Daniels Midland (ADM) and France-based Lesaffre Yeast
Corporation last week announced the expansion of their yeast
business in the US, with extra capacity due to be added in early
2009.
The attention of product developers is turning towards health risks
posed by ethyl carbamate, a naturally ocurring substance in
fermented food and beverage products that is now classed as
dangerous as acrylamide and diesel fuel.
Low fat ice-creams made using a GM yeast to form of small ice
crystals moved closer to set to be approved for the European
market, as the FSA published its draft opinion on Unilever
technology under novel foods regulation.
A new genetically modified yeast variety designed for use in wine
production has been found to behave similarly to the parent
commercial yeast strains during fermentation, according to its
manufacturer First Venture Technologies.
Infusion of flavours into empty yeast cells improves stability and
flavour release, compared to traditional spray dry powders,
researchers form Firmenich have reported.
The manufacturer of a genetically modified yeast variety that is
designed to reduce levels of the carcinogen ethyl carbamate in wine
last week announced that it has transformed six new yeast strains.
Environment Canada has approved the import and manufacture of a
genetically modified yeast variety that is designed to reduce the
levels of the carcinogen ethyl carbamate, a compound that can
naturally occur in fermented foods and...
Tate & Lyle's membership of a forum on industrial fermentation
comes after the ingredients giant formed a partnership to speed up
the commercialisation of fermented products.
A new baking enzyme which aims to cut costs on the production line
and increase the shelf life of bakery products has been launched by
ingredients giant Danisco.
DSM Food Specialties' sale of its Engevita inactive dry yeast
business is part of the group's strategy of focusing on added value
yeast extracts and other flavour ingredients.
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.
German-based ingredients firm Nutrinova passes raw material and
energy price rises onto the market, announcing double-digit price
hike for its sorbate products, used increasingly by food developers
to preserve foods such as cheese...
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.
Despite a warning in April that raw materials and currency would
have an impact on second half earnings, the UK ingredients firm
Associated British Foods, which in July laid down €1 billion for
leading yeast supplier Burns Philp,...
With impending sugar reform set to slash the bottom line for the
owner of British Sugar, UK food and ingredient group Associated
British Foods, the company is driving further into the ingredients
business with the decision to buy...
