30-Apr-2013 - Authentic taste, clean-labels and cost cutting must all be constituents of modern baking, reports Alyson Magee
02-Apr-2013 - Puratos has developed enzyme technology for its S500 bread improvers to enable them to be used in all bread applications and a wider range of process conditions.
02-Jan-2013 - Flour improving specialist Mühlenchemie's new enzyme compound Pastazym Plus has been designed to enhance the quality of pasta and deliver cost savings - irrespective of wheat quality.
31-Oct-2012 - They rarely appear on labels, but enzymes can produce very visible results for product developers. Lynda Searby reports
04-Sep-2012 - Lars Bredmose speaks candidly to Lynda Searby about Chr Hansen's probiotics strategy in a hostile regulatory climate
04-Sep-2012 - Biocatalysts specialises in the production of enzymes for the modification and hydrolysis of food protein substrates. Many of these are actively used to decrease bitterness and promote positive flavour production, hence the name Flavorpro. This range includes animal, microbial and plant-derived enzymes.
09-Aug-2012 - Fresh efforts by the European Commission (EC) to clarify the status of food enzymes as ‘processing aids’ or ‘ingredients’ could reopen the vexed question of labelling genetically modified micro-organisms (GMMOs) in food, according to one regulatory expert.
02-Jul-2012 - To enable salami manufacturers to boost process efficacy, without compromising on quality or safety, DuPont Nutrition & Health has created new meat cultures.
02-Jul-2012 - DSM is deploying its enzyme toolkit to develop innovative ways to replace guar gum in bakery products. The firm says the effects of guar gum for thickening, binding and improving texture can be replicated using a combination of enzymes and ingredients. This offers bakers savings of between 25 and 40%.
30-May-2012 - Biocatalysts' new product Lactase 849MDP is a fungal enzyme that can be used in Kosher and Halal applications.
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.