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...
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.
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...
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”.
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.
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.
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...
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...
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
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.
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...
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...
Eager to grab a slice of the steadily growing market for natural
alternatives to hydrolysed vegetable protein (HVP) seasonings, UK
company Overseal Foods has launched a line of yeast products under
the brand name Yesto-Seal.