Cultures, enzymes, yeast

Baker’s yeast can be used to create high-value fatty acids: Study

Previous investigations using yeast and, specifically, Saccharomyces cerevisiae for fatty acid production are far more limited. ©iStock

Producing fatty acids from sugar in industrial quantities may have been cracked by German researchers, who believe the approach could be harnessed to create new types of molecules for the food sector.

The 'Cheester Egg' solid cheese Easter Egg. Picture: So Wrong It's Nom.

Are you ready for the ‘Cheester’ Easter Egg?

S.cerevisiae is used in baking; the carbon dioxide generated by the fermentation is used as a leavening agent in bread and other baked goods. ©iStock

Synthetic yeast creations pave way for improved food industry applications

Novolyze photo.

Dried surrogate bacteria could help with process validation, FSMA compliance

A study in Denmark says extended lactation has no negative effect on milk and cheese quality. Pic: ©iStock/UrosPoteko

Milk and cheese quality not affected by extended lactation

© iStock

Acrylamide needs to be regulated at the source, says expert

© Zespri

Backing up health claims is key to marketing fruit, says kiwi producer

The company's new R&D lab in Barcelona. © Indukern

Spanish supplier Indukern talks growth strategy for 2017

Food ingredients, such as enzymes and cultures, and proteins are currently the biggest growth segments in the Danish food industry. ©iStock

Arla Foods to head Danish initiative to boost exports

© iStock

A-listed: Novozymes is top carbon cutter

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