The global nutrition specialist has launched an enzyme solution that delivers longer-lasting softness, freshness and moistness perception over the shelf life of a sweet bakery treat.
IFF has launched a next-generation enzyme-only dough strengthener that allows bakery manufacturers to develop clean label goods without any trade-offs.
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.
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
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
Consumers want indulgent and premium on-the-go cakes, but reducing portions can prove technically challenging in terms of quality and freshness, says Novozymes.
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.
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.
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.
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 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.
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.
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.
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.
Protein hydrolysates from Pacific whiting, an abundant and
under-utilised fish, produced better foams than bovine serum
albumin, says new research from Mexico.
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.
Using enzymes to cross-link pectin may produce new emulsions with
enhanced functional properties, and opportunities for food
formulators, American researchers report.
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.
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 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 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.
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...
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.
Continual productivity improvements are behind Novozymes' solid
performance since it was floated on the stock market in 2000,
according to CEO Steen Riisgaard.
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.
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.
Strenghtening supply chain number one enzyme supplier Novozymes
will consolidate its numerous distributor agreements in Europe
under one firm, ingredients and additive distributor Fiske.
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.
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.
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...
