22-May-2013 - Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.
14-May-2013 - South Wales-based Biocatalysts Ltd has introduced an enzyme to retain the firmness of soft fruits and vegetables during processing.
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.
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’.
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.
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.
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.
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.
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?
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.
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.
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.
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.
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.
26-Oct-2012 - Royal DSM has said it will acquire Cargill’s enzymes and cultures business in an all-cash deal worth €85m.
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.
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.
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.
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.
31-Jul-2012 - Global sales of aspartame “decreased considerably” during the first quarter of Ajinomoto’s financial year, according to the company.