22-Mar-2021 By Gill Hyslop
IFF has launched a next-generation enzyme-only dough strengthener that allows bakery manufacturers to develop clean label goods without any trade-offs.
25-Nov-2020 By Nikki Hancocks
A small addition during bread production can unlock the full potential of wholegrain bread, putting it on a par with other ‘superfoods’, according to researchers.
02-May-2017 By Gill Hyslop
Danish biotech firm Novozymes AS is investing in R&D to help meet changing consumer demands for bread with immediate freshness and low carbs.
17-Apr-2016 By Douglas Yu
Netherlands-based Enzymes supplier DSM has developed a new glucose oxidase for bakeries to improve the stability of products during fermentation.
09-Mar-2016 By Vince Bamford
Flour treatment specialist Mühlenchemie has developed two new enzymes that could improve the baking performance of flours.
Insights from Baking Tech 2014
07-Mar-2014 By Maggie Hennessy
Moving enzyme production largely into factories using genetically modification has resulted in better functioning enzymes, yet the bakery industry has been a poor communicator on both the ubiquity and benefits of GM enzymes, said one baking enzyme expert.
Special Edition - Minimizing costs through ingredients
07-Nov-2013 By Oliver Nieburg
Using enzymes as a baking processing aid can potentially reduce costs for manufacturers by partially replacing other ingredients or limiting waste, according to science and technology research firm Campden BRI.
SPECIAL EDITION: Active, Smart & Intelligent Packaging
11-Sep-2013 By Joseph James Whitworth
Incorporating an antimicrobial protein onto polyethylene terephthalate (PET) presents the “main characteristics” to be used in active food packaging.
24-Jun-2013 By Kacey Culliney
Consumers want indulgent and premium on-the-go cakes, but reducing portions can prove technically challenging in terms of quality and freshness, says Novozymes.
20-May-2013 By Nathan Gray
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
06-May-2013 By Kacey Culliney
Waste bread does not need to go to landfill sites but can instead be broken down into useful enzymes, finds new research.
Dispatches from IFT 2012 Las Vegas
03-Jul-2012 By Rod Addy
US firm Caravan Ingredients showcased cracker enzyme technology that delivers greater throughput and less wastage for firms making the snack at the Institute of Food Technologists 2012 Annual Meeting & Expo, Las Vegas.
07-Dec-2011 By Oliver Nieburg
Speciality ingredients firm DSM has launched two enzyme texturisers that it has said can double-shelf life in cakes and muffins.
27-Jun-2011 By Elaine Watson
General Mills is seeking out new technologies to block or reduce enzymatic browning in chilled dough products such as puff pastries.
02-Mar-2011 By Nathan Gray
An enzymatic treatment process may effectively reduce allergens in roasted peanuts by up to 100 per cent, according to new research.
Perceptions of texture are shaped by variations in saliva enzyme: Study
14-Oct-2010 By Nathan Gray
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center.
03-Nov-2009 By Jess Halliday
ABF Ingredients is taking advantage of high demand in enzymes and yeast, with new capacity coming on board this year or next. But for the last year, growth was driven largely by currency benefits.
Novozymes retains positive outlook after Q3 results
28-Oct-2009 By Caroline Scott-Thomas
Novozymes has reported a better than forecast profit in the third quarter of 2009, on the back of higher sales volumes and better productivity – although sales of food enzymes have fallen.
Enzymes could enhance oat-based gluten-free breads
02-Oct-2009 By Stephen Daniells
Specific enzymes could lead to better quality oat-based bread for the burgeoning gluten-free market, says a new study from Ireland.
Round-up: Bakery ingredient launches 2008
18-Dec-2008 By Caroline Scott-Thomas
As the year draws to a close, BakeryandSnacks.com takes a look back at some of the bakery ingredient launches of 2008.
Brown rice bioactives identified by researchers
24-Sep-2008 By Stephen Daniells
A joint US-Japanese study has identified the compounds in pre-germinated brown rice responsible for the potential health benefits of this emerging health food.
S Black to build baking enzyme use in UK
13-Aug-2008 By staff reporter
DSM Food Specialities is aiming to build the presence of its baking enzyme range in the UK and Ireland, as it signs an agreement with distributor S Black that will open doors with more potential customers.
Acquisition strengthens DSM enzyme activities
15-Jul-2008 By Laura Crowley
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.
Fish protein hydrolysates beat alternatives for foods
10-Jul-2008 By Stephen Daniells
Protein hydrolysates from Pacific whiting, an abundant and
under-utilised fish, produced better foams than bovine serum
albumin, says new research from Mexico.
Demand for food enzymes increases amid cost crisis
27-Jun-2008 By Laura Crowley
The enzymes market is experiencing some increased popularity among
manufacturers because of their desired functionality and ability to
help save costs, says a new report.
Cross-linked pectin to lead to better emulsions for food?
25-Apr-2008 By Stephen Daniells
Using enzymes to cross-link pectin may produce new emulsions with
enhanced functional properties, and opportunities for food
formulators, American researchers report.
Bakery turnaround boosts ABF profits
26-Feb-2008 By Charlotte Eyre
Associated British Foods (ABF) yesterday forecast that profits from
the grocery division, which includes bakery products, will be much
higher than the £20m loss posted last year.
AB Enzymes launch targets improved biscuit baking
14-Feb-2008 By Charlotte Eyre
Two new proteases, designed specifically for the bakery industry,
can help reduce problems such as browning and cracking, the
Non-GM xylanase launched to perk up bread volume
06-Dec-2007 By Laura Crowley
Speciality enzyme manufacturer Biocatalysts have developed a
xylanase enzyme for bakery applications made without the use of
DSM claims beer stability breakthrough
02-Oct-2007 By Neil Merrett
The manufacturer of a new brewing enzyme claims its latest
innovation will shake up beer production in Europe, by cutting the
time and cost of processing.
Danisco to buy South African bakery enzyme company
09-Jul-2007 By Jess Halliday
Danisco has agreed to acquire South African bakery enzymes company
Innovative Ingredients, in a bid to build local knowledge and
strengthen its position in a promising market.
Novozymes centralises procurement to free R&D funds
30-May-2007 By Jess Halliday
Novozymes is centralising its procurement facility in a bid to
ensure transparency and consistency, and make savings that it plans
to plough into more research and development.
AB launches 'texture improving' enzyme ingredient
11-Dec-2006 By Anthony Fletcher
AB Enzymes has launched what it describes as a 'novel breakthrough'
in enzymatic bioemulsifying for bakery applications.
Danisco raises US prices for brewing enzymes
31-Oct-2006 By Lorraine Heller
Danish group Danisco has become the latest in a string of
ingredients firms to pass on increased raw material and energy
costs to the market, announcing today that it is to up the mark on
its glucoamylase for the US brewing and portable...
Danisco, Novozymes resolve baking enzyme dispute
06-Jun-2006 By staff reporter
A dispute involving Danisco and Novozymes over US patent
infringement of certain types of baking enzymes has been resolved.
Natural enzymes improve product texture, say EU scientists
30-Jan-2006 By Lorraine Heller
European Union scientists have developed new natural enzymes that
claim to improve the texture of high-protein food products,
reducing the need for certain product-enhancing ingredients.
Enzyme giant Novozymes reports solid growth
31-Oct-2005 By Anthony Fletcher
Continual productivity improvements are behind Novozymes' solid
performance since it was floated on the stock market in 2000,
according to CEO Steen Riisgaard.
Danisco targets bread makers with two new enzyme launches
14-Oct-2005 By Lindsey Partos
Five years in development, Danisco looks for strong gains from two
new enzymes, a lipase to enhance flour performance and an amylase
to extend the shelf-life of bread, targeted at bread makers.
New enzyme technologies to fight downward price trend in saturated market
06-Sep-2005 By Lindsey Partos
Opportunities in the mature enzyme market lie in developments,
driven by biotechnology, that provide food and beverage makers with
the right tools to meet consumer trends, claims a new report.
Novozymes consolidates food enzyme distribution with Fiske
29-Aug-2005 By Lindsey Partos
Strenghtening supply chain number one enzyme supplier Novozymes
will consolidate its numerous distributor agreements in Europe
under one firm, ingredients and additive distributor Fiske.
Novozymes: food enzymes rise above industry pace for Q1
Food enzymes contribute a quarter of sales revenue to the overall
enzyme business in the first quarter, says Danish firm Novozymes,
marking a one per cent rise in contribution on the previous year,
writes Lindsey Partos.
Enzyme discovery could revolutionise brewing
UK scientists have revised the textbook explanation of how enzymes
work, which could have important ramifications for food and
Bakery enzyme wins innovation award
Danisco's newcomer to the food enzyme market earns recognition from
the industry as the 'most innovative ingredient' at the food
ingredients exhibition in Brazil earlier this month.
Rhodia sells brewing enzymes business
Rhodia is to sell its UK-based brewing and enzymes businesses to US
biotech company Genencor International in a bid to focus on food
Compounds for flavours, new research
Researchers in the UK claim to have devised a new method of
selectively oxidising terpenes to produce compounds of particular
interest to the perfumery, flavour and pharmaceutical industries.
Scientists at Oxford have developed a...