12-Apr-2012 - No negative effects on human and animal health or the environment can be traced to a trial of genetically modified (GM) maize strain which produces insect toxin, according to research from the European Food Safety authority (EFSA).
01-Jan-2012 - DSM has launched a range of savoury flavour ingredients called Maxavor YE All Natural. Globally certified as natural, the portfolio has a 'yeast extract' label declaration, and is the first of its kind to adapt to changing global flavour regulations relating to the term 'natural'.
01-Jan-2012 - Enzyme manufacturer Biocatalysts has broadened its dairy enzyme range with the addition of four new microbial enzymes for use in enzyme-modified cheeses (EMCs).
01-Jan-2012 - AB Enzymes has launched the most recent addition to its Veron baking enzyme range: a monoglyceride replacer called Veron GMS+.
22-Sep-2011 - Essex-based ingredient supplier Edme has agreed a joint venture with Dutch malt extract ingredient producer CereX to distribute malt extracts in the UK and in Europe.
01-Aug-2011 - In 2009, we published a review on the health effects of probiotics. Although there are gaps in the evidence, a number of peer-reviewed trials have demonstrated strain-specific benefits in a variety of clinical situations, such as antibiotic-associated and C. Difficile diarrhoea, ulcerative colitis and possibly irritable bowel syndrome. In addition, health professionals increasingly recommend probiotics as a precautionary measure for those taking antibiotics.
01-Jul-2011 - The benefits of probiotics for digestion is well publicised, but research on their other strengths is growing, as Anne Bruce reports
25-May-2011 - The Danish government insists it has not banned Marmite and that the UK press has misreported its action over the iconic British spread.
14-Oct-2010 - We’ve had probiotic bread and even ice cream, and while some people draw the line at adding Japanese fungal food ingredient miso to soup, evangelists for ‘friendly’ bugs are taking things further.
22-Apr-2010 - Canadian firm Functional Technologies is seeking partners to help commercialise a radical new approach to tackling acrylamide formation in baked goods based on a proprietary strain of yeast.