ABF-owned Ohly has completed the expansion of its yeast-extract
facilities in the US and now claims to be the only company offering
the triumvirate of baker's, brewer's and torula yeast extracts to
the market.
Chr Hansen is adding a new culture to its SafePro range aimed at
countering the threat of listeria in foods, this time targeted at
killing listeria in ready-to-eat products.
Chr Hansen has announced the sale of its excipients and coating
division in the US, in a move designed to further focus its
business on its core food ingredients activities.
Cost recovery and the on-going development of a stream-lined,
customer-oriented working method led Kerry's ingredients division
towards a first half 2007, on both sides of the Atlantic.
DSM has announced that its PreventASe acrylamide-reducing enzyme is
the first to be used in a retail products, with a Christmas biscuit
manufacturer launching biscuits with 70 per cent less acrylamide in
German supermarkets next month.
Novozymes has today announced the launch of an asparaginase enzyme
aimed at reducing the formation of acrylamide called Acrylaway -
another landmark along the road to reducing levels of the
carcinogen in baked and fried foods.
Novozymes has reported a strong set of results for first half 2007
and is set to achieve targets for the year as it keeps its ear to
the ground and develops new enzymes to serve trends and help
producers overcome difficulties.
The organic food and beverage market has been predicted to surpass
$86bn (€62bn) by 2009, with consumers increasingly turning
'organic' in search of health and safety in their food products.
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.
Novozymes has entered into a definitive agreement to acquire the
enzyme business of Biocon, India, a move that will significantly
increase its presence in the Indian market and in wine and juice
enzymes in particular.
The European Parliament this week voted through four regulations
relating to food ingredients - on authorisation procedure,
additives, enzymes and flavourings - with notable amendments aimed
at providing a heightened level of consumer...
Chr Hansen is introducing two new starter cultures for dry and
semi-dry fermented sausages, intended to deliver good flavour even
when products are produced with an eye on health and
sustainability.
DSM Food Specialities is introducing a new enzyme for apple, pear
and berry juice processors that improves the results of the
filtration process and complements the existing Rapidase range.
Danisco has agreed to acquire South African bakery enzymes company
Innovative Ingredients, in a bid to build local knowledge and
strengthen its position in a promising market.
Ajinomoto plans to merge with Japanese compatriot Calpis, in a
bid to further its transformation into a health and nutrition
company and develop more value-added products to meet market
demands.
The International Probiotics Association has placed a new executive
director at the helm who is looking to bring transparency and
self-regulation to the growing global market for so-called friendly
bacteria.
Novozymes is centralising its procurement facility in a bid to
ensure transparency and consistency, and make savings that it plans
to plough into more research and development.
DSM has received regulatory go-ahead for the use of Preventase in
the US, gaining GRAS certification and becoming the first enzyme
available to eliminate 90 per cent of acrylamide in baked goods.
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
breads.
Cargill is introducing a new aromatic cheese culture to create
subtle fruity aromas in the rind and mould of ripened cheese, a
quality said to be sought after by consumers.
AB Enzymes has developed a new enzyme product in its Rohalase line
to enable higher yield of vegetable oil processing with a reduced
need for chemicals - an innovation the company says will save
energy and costs.
Alcoholic drinks makers could benefit from a new range of enzymes
that claim to increase production at the same times as
significantly reducing operating costs.
Converting food and beverage product labels from US to EC
format requires an in-depth understanding of European labeling
legislation, which is more complex than it often appears to be,
regulatory experts at consultancy firm Leatherhead...
Scientists from Danisco have identified peculiar regions of a
starter culture's genome that allow the bacteria to be resistant to
infections by bacteriophages (bacterial viruses).
Danisco recorded revenue of DKK 15,220 million in the first three
quarters of 2006/07, a period which saw significant structural
change within the company.
Mergers and acquisitions in the food industry in 2006 took a turn
up compared to the year before, with almost one third of all
activity occurring in the food processing sector, according to a
new guide by the The Food Institute.
Univar's Czech subsidiary has acquired the enzymes distribution
business of Ekozym, a specialised business based on the
distribution of Novozyme products.
Kerry Bio-Science has launched an improved version of its
fresh-keeping ingredients for dairy products, which claims to
deliver improved performance at a lower cost.
Tate & Lyle's appointment of a new head of global research and
development underlines the company's focus on the value-added end
of the ingredients market.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
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.
Using pectolytic and hemicellulytic enzymes to change the
microstructure of potato cells in French fries improves the quality
of the finished product, suggests research from Novozymes.
Netherlands-based DSM has announced the publication of the full
genome for the fungus Aspergillus niger used to produce a
range of enzymes and other compounds for the food industry.
Some of the world's largest coffee firms have been unwittingly
sourcing beans from illegal plantations inside one of the world's
most important wildlife sanctuaries, a new report says.
Using simple brewers yeast to encapsulate polyphenols could mask
the unpleasant flavour and boost stability of water-soluble
antioxidants, says new research.
Infusion of flavours into empty yeast cells improves stability and
flavour release, compared to traditional spray dry powders,
researchers form Firmenich have reported.
Food and retail group Associated British Foods (ABF) is actively
looking for opportunities to increase its presence in China's
ingredients market, and could make an acquisition in the coming
year, according to the unit's...