Enzymatic treatment of cocoa almonds may improve flavour profiles by up to 50 per cent, leading to improved chocolate flavours from low quality almonds, according to new research.
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.
The development of a new enzyme for low-lactose milk and dairy products can cut out the formation of off-flavours following processing, according to its manufacturer.
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.
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.
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...
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.
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.
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...
