Sourdough improves quality of par-baked frozen breads, study
22-May-2013 - Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.
Biocatalysts introduces fruit firming enzyme
14-May-2013 - South Wales-based Biocatalysts Ltd has introduced an enzyme to retain the firmness of soft fruits and vegetables during processing.
Easy on the salt: Chr. Hansen develops sodium-reducing cheese concept
28-Feb-2013 - Chr. Hansen has developed a salt-reducing concept that enables cheese manufacturers to cut sodium levels by up to 50% while maintaining similar taste and texture properties.
Healthy food enzymes help Novozymes report 2012 growth
21-Jan-2013 - Increasing demand for industry to produce healthier foods helped Novozymes to a strong 2012 performance in its food and drink business, however the Danish enzyme specialist says growth was ‘below expectation’.
DuPont develops new culture range for Tvarog cheese
11-Dec-2012 - DuPont Nutrition & Health has developed a new mesophilic culture range for Tvarog cheese, in an effort to speed the company’s growth in Eastern Europe.
UK hasn’t ‘scratched the surface’ with craft brewing potential: academic
07-Dec-2012 - A UK brewing science academic tells BeverageDaily.com that a regional project to help microbrewers crack China could benefit similar firms nationwide, and that the country hasn't ‘scratched the surface’ in terms of craft brewing export potential.
DSM completes €85m acquisition of Cargill's cultures and enzymes business
07-Dec-2012 - DSM has successfully completed its €85m acquisition of Cargill’s cultures and enzymes business – increasing its “critical mass” in the €1bn market for dairy industry cultures and enzymes.
Chr. Hansen expands in Russia
04-Dec-2012 - Ingredient supplier Chr. Hansen has upgraded its Moscow offices and added an applications laboratory, in a move it says will help it to better respond to local customers’ requests.
Who can win an EU immunity claim? Yeast beta-glucan can?
30-Nov-2012 - German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?
Yogurt culture ensures taste and texture throughout shelf life - DSM
30-Nov-2012 - DSM has developed a new yogurt culture - DelvoYog Very Mild - which delays the onset of post acidification, assuring “optimal taste and texture” throughout the shelf life of yogurt products.
Mühlenchemie eyes improved pasta from low quality wheat
20-Nov-2012 - Flour improvement specialist Mühlenchemie has introduced a new enzyme compound to improve the quality of pasta made from both hard and soft wheat.
December 14, 2012: EU health claims doomsday? Er, not really…
14-Nov-2012 - For years, probiotics and other sections of the food industry have supposedly been dreading the implementation of despised EU health claims laws.
Swiss cheese culture cuts ripening time and boosts taste – Chr. Hansen
09-Nov-2012 - Chr. Hansen has developed a new Swiss cheese culture which makes it possible to reduce ripening time, cuts costs, and produce products with a milder, less pungent flavour.
Chr Hansen profits up despite Eurozone slowdown
31-Oct-2012 - Shares jumped more than 3% to just over €24.05 this morning in Danish enzymes, colours and cultures company Chr Hansen as its yearly revenue hit €699m. Profits improved 10.7% to €131.3m for the 12 month period ended August 31.
Royal DSM to acquire Cargill’s enzymes and cultures business
26-Oct-2012 - Royal DSM has said it will acquire Cargill’s enzymes and cultures business in an all-cash deal worth €85m.
DSM enters exclusive discussions to acquire Cargill’s cultures and enzymes business
20-Sep-2012 - Cargill and DSM have entered exclusive discussions that may result in the acquisition of Cargill’s cultures and enzymes business by DSM, the firms have confirmed.
ABF says it will meet expectations despite £100m charge
11-Sep-2012 - Associated British Foods (ABF) has said that its full year results will include a £100m (€125m) impairment charge for its Australian meat business – although it expects second half earnings to be in line with expectations.
Stern-Wywiol Gruppe targets Asia
29-Aug-2012 - Stern-Wywiol Gruppe is targeting the Asian market with a range of new applications for flour treatment and fortification as well as other existing ranges.
Tate & Lyle product developer gets candid
28-Aug-2012 - James Blunt, senior vice president, product management at Tate & Lyle Speciality Food Ingredients (SFI), which develops healthy and technical solutions for food and drink, talks to FoodNavigator about what his job entails.
Aspartame sales plunge for Ajinomoto
31-Jul-2012 - Global sales of aspartame “decreased considerably” during the first quarter of Ajinomoto’s financial year, according to the company.