CSM Ingredients has entered into a strategic partnership with Allozymes, a Singapore-based start-up that leverages proprietary tech to develop novel enzymes, FoodNavigator can reveal. In this global exclusive, we catch up with CSM CEO Aldo Uva to learn...
EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).
More than ever, consumers care about what they eat and pay more attention to the product label. For baked goods, there is a rising demand for short and clean(er) labels, with mainly natural ingredients and ingredient names that consumers know or understand,...
The Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionary and Patisserie Industries (Fedima) has rolled out a month-long campaign to open debate and encourage curiosity around sourdough.
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
During these uncertain times, enhancing shelf life has become more critical than ever to keep precious food resources from going to waste, writes Liz Lalor, assistant marketing manager for Enzymes & Brewing Ingredients at Kerry.
From shorter ingredients lists that consumers recognise, to products free of nasties, to foods that are planet-friendly, exactly what ‘clean label’ is can be confusing and challenging. Maria Brandt, food enzymes regional industry leader, Europe, DuPont...
The extensive waste of bakery products and especially bread - one of the top 10 most wasted solid food items - is pushing demand demand for baked goods that stay fresher for longer.
President Trump has signed an executive order (EO) to curb regulatory ‘dark matter’ – the raft of guidance documents that accommodates regulations – which often calls for unexpected and unfair penalties for non-compliance.
DSM Food Specialities celebrated 150 years of spearheading the global fermentation and biotechnology sector by focusing on how the bread industry can ensure healthy growth for the future.
FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.
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.
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.
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.
A European regulation on food enzymes, which would demand dossiers
of safety and technical information on each enzyme prior to their
approval on the market, could be published by the Commission by the
end of the year, reports Dominique...
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.
The bakery sector is keeping up the pace as the fastest growing
market in food enzymes in the US, although recent controversy over
genetically modified organisms is set to eat into market growth as
food makers think twice before investing...
