The recipients of bursaries for students embarking on PhDs in flavour research have been announced, as part of an industry-wide initiative coordinated by Giract.
In an exclusive interview with BakeryandSnacks.com, DSM Food Specialities launches Panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent.
DSM hopes to improve its international food enzymes activities
through the acquisition of the business and all the assets of
Valley Research, an American biotechnology company.
The acrylamide-reducing enzyme Preventase has been granted approval
for use in Switzerland, marking a new step down the road towards
industry-wide adoption for biscuits and other baked goods.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.