The world’s largest producer of ‘natural’ food ingredients derived from microorganisms is taking a 10% share in Israeli alternative protein maker Yeap.
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
The 170-year-old leader in the field of fermentation has modernised its educational platform on yeast to get the message out about the myriad of benefits of this remarkable microorganism from nature.
AB Mauri UK & Ireland has announced four new appointments to drive its strategy to expand its delivery of industry leading technical solutions beyond the bakery sector.
The French fermentation specialist has appointed Brice-Audren Riché as chief executive officer, succeeding Antoine Baule, who has reached the end of his mandate.
Yeast and fermentation specialist Lesaffre continues its relentless push to expand its international expertise network with the opening of a new innovation technology centre in Dubai, UAE.
Earlier this month, members of the European Parliament (MEPs) rejected the European Commission’s (EC) draft proposals on titanium dioxide and acrylamide, calling for more stringent measures.
Baker’s yeast became one of the biggest sought-after pandemic commodity as people released their inner bakers at home. But how much do you really know about Saccharomyces cerevisiae?
The global yeast and fermentation specialist has concluded a majority shareholding of Northern Chinese firm Biohymn Biotechnology, which also specialises in yeast and yeast extracts.
Baking has become one of the nation’s biggest boredom breakers to fill the days in lockdown – but this has resulted in shortages of flour and yeast – leading the Real Bread Campaign to weigh in with recipes and tips to overcome the challenge.
Yeast and fermentation specialist Lesaffre has opened a Baking Center in Abidjan in Côte d’Ivoire – its first in Africa – designed to support its growing base of customers in this region.
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.
Yeast extract specialist firm Angel Yeast has identified clean label, sodium reduction and rising demand for vegan/vegetarian foods as three mega trends driving the rapid rise of yeast extract popularity as a flavouring replacement worldwide.
Irish taste and nutrition company Kerry claims clients have seen higher acrylamide reduction in crackers, biscuits and bread since launching Acryleast 6 months ago.
The bakery supplier expanded its Missouri facility to 33k square feet, featuring its bakingHUB innovation lab and a yeast development center, while adding a technology center.
The North American brand of European food, packaging and real estate conglomerate Pak Group has launched Bellarise Semi-Dry Yeast (SDY), which promises to enhance unfermented frozen (UFF) dough performance.
Michael Bultel, head of Ingredients and Baking Center, Asia Pacific, for Lesaffre looks at the implications of the increasing appeal of artisanal bread in Asia Pacific.
Lesaffre has added another Baking Center to its network of more than 40 Baking Centers around the world; the group’s first entirely dedicated to industrial customers.
Baking ingredients producer, Bellarise, has developed a new yeast product that can help 'lean' dough increase its gassing power by 30% and cut proof times by up to 15%.
Yeast innovation business Renaissance BioScience Corp has secured Generally Regarded as Safe (GRAS) status for its strain of non-GMO, acrylamide-reducing (AR) baker’s yeast.
Cormac O’Cleirigh, chief business development officer at global yeast technology company Renaissance Bioscience, on the untapped opportunities in yeast – and how the food and beverage industries could look to embrace them
Natural, active antimicrobial sachets containing concentrated oregano essential oil (OEO) should resonate well with consumers concerned about artificial preservation techniques, suggest researchers.
Increasing demand for specialised yeast to improve food and drink quality are driving rapid growth in the global yeast market , which could grow 75% on 2010 levels to reach $5.1bn by 2016, according to a new report from MarketsandMarkets.
Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.
Functional Technologies has received a letter of commitment from a global yeast production and technology specialist for initial production and supply of its acrylamide-preventing strains.
GRAS approval of Functional Technologies' yeast strain should drive the push towards commercialisation and aid bakery and snacks manufacturers in the plight against acrylamide reduction, says developers.
Specialty ingredients supplier DSM has developed a four-page toolkit that champions using an enzyme and yeast cell wall blend to complete replacement of guar gum in bakery products.
AB Enzymes is set to launch a texturiser for clean label bakery products that it says can cut costs and give results closer to monoglycerides than its last offering.
Vancouver-based Functional Technologies claims it has developed a new, faster-acting proprietary yeast strain capable of reducing acrylamide under most food processing conditions, regardless of the presence of other yeast nutrients.
A botanically-infused packaging paper holds the potential to significantly extend the shelf-life of fresh produce, according to the company that developed it.
A culture of new opportunities from yeasts may soon be on offer for food the food industry, as a new EU project aims to explore the potential of ‘non-conventional’ yeast species.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
A scientist at the Fraunhofer Instituteas developed new antimicrobial active packaging film that targets microorganisms on the surface of meat, fish and cheese to extend product shelf life.
Kefir can be successfully used for sourdough-type bread making, leading to bread of good quality, increased shelf-life and better flavour, states new research from Greece.
Incorporating cinnamon and oregano essential oils (EO) into certain plastics provides antimicrobial properties, new research into active packaging has found.
A new antimicrobial, based on sorbic acid and potassium sorbate, will provide between 10 and 30 per cent more shelf life for muffins and cakes in comparison to existing offerings, due to the adoption of new development technology, claims Kemin.
