Chr. Hansen DVS WHITE FLORA white cheese starter culture range
25 June, 2018Chr. Hansen's DVS WHITE FLORA series consists of three cultures that aid the formation of rich and aromatic notes in white cheese and ensure cheese quality and robust manufacturing.
Chr. Hansen second-generation FreshQ cultures
15 November, 2017With Chr. Hansen's second-generation FreshQ, dairies can rely on natural freshness and contribute to reducing food waste.
Drink less than 1 litre of beer/day to minimise exposure to toxic metabolites
24 June, 2015If you drink more than a litre of beer a day you may approach or even exceed the recommended daily safe intake of mycotoxins.
Chr. Hansen eXact NG Flavor+ culture for improved dairy flavour without gas production
16 March, 2015Chr. Hansen has launched eXact NG Flavor+, a culture that gives a creamy and rich dairy flavour with increasing diacetyl production during shelf life - without gas production.
Roquette high-lipid algal flour
17 May, 2014The high-lipid algal flour developed by Roquette is a complete ingredient naturally rich in healthy lipids, proteins and fibres. Its composition results in an ingredient combining nutritional, functional and organoleptic benefits.
Amano Enzymes range of enzymes for food processing
13 May, 2014Amano Enzymes is a specialist enzyme manufacturer for the food industry. The company offers a range of amylase, protease, lipase, hyderase, dextranase lactase and glutaminase enzymes and yeast extracts specifically developed for use in food and beverages.
Acrylamide- and H2S-preventing yeasts
13 September, 2012Naturally occurring toxins and contaminants that either affect final product quality or are classified as probable human carcinogens are being prevented from developing by harnessing the innate functions of specialist yeasts.
Cheese culture may increase output by 4%, claims DuPont
28 March, 2012DuPont claims to have created starter cultures that may help quark and fresh cheese manufacturers increase their output by up to 4% by allowing businesses to extract more curd from the milk than other cultures.
Yeast’s epic journey gave rise to lager beer
07 October, 2011 byIn the 15th century, when Europeans first began moving people and goods across the Atlantic, a microscopic stowaway somehow made its way to the caves and monasteries of Bavaria. Orange-coloured galls, from the beech tree forests of Patagonia have been found to harbour the yeast that makes lager beer possible.
Strain HN019 study
30 June, 2011 byA collaborative study by Danisco and Fonterra Co-operative Group on the effects of Bifidobacterium lactis HN019 on colonic transit time (CTT) and digestive symptoms has just been published in the Scandinavian Journal of Gastroenterology.
Danisco MicroGard and NovaGard ingredient lines are now gluten-free
23 February, 2011 byDanisco has made its entire MicroGard and NovaGard ingredient lines gluten-free in response to growing demand. Now the MicroGard natural fermentates - and the NovaGard antimicrobial blends, which include MicroGard ingredients - are produced using Sensient’s 5001L yeast extract, providing natural, gluten-free food protection solutions. The products are available in the USA, Canada and Mexico so far.
Novozymes Novamyl Steam enzyme blend
05 July, 2010 byNovamyl Steam is a blend of enzymes that gives steamed bread increased and prolonged softness and freshness. One kilogram of enzymes is claimed to reduce CO2 emissions by more than 1000 kg in the industrialised production of steamed bread for supermarkets.
Danisco Yo-Mix TA 460 LYO milk culture
03 May, 2010 byThe Yo-Mix TA 460 LYO culture can be used by fermented milk drink manufacturers to give the creaminess, flavour mildness, smoothness and viscosity to the creamy, baked ethnic milk drink ryazhenka.
Probiotics in ice-cream
28 October, 2009 byAs the world ice-cream market continues to grow around 4% a year, Danisco BioActives has launched a global program focusing on Howaru premium probiotics in ice-cream to highlight the high value-adding potential of this range within the category.
Probiotic yoghurt cultures
01 April, 2009 byThe BMY-1 and BMY-2 cultures offer dairies a possibility to produce creamy and mild fermented milk products with a high level of the probiotic strain BB-12.
