DuPont was awarded the 'Most Innovative Ingredient of the Year' award at the Fi South American tradeshow, for its Danisco VEGE cultures.
The DuPont Danisco VEGE cultures range is designed for fermented plant-based products, responding to key health, wellness and taste and texture trends.
DuPont has completed construction on a new probiotics fermentation unit at its Rochester facility, which is expected to increase probiotic capacity by 70%.
Probiotics are living bacteria taken to promote digestive health, but a study on mice suggests they evolve in the gut and may become harmful over time.
Twenty-three new abstracts looking at advances in gut microbiome research will be presented at the 2019 Gut Microbiota for Health World Summit.
Chr. 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.
With Chr. Hansen's second-generation FreshQ, dairies can rely on natural freshness and contribute to reducing food waste.
If 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 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.
The 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 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.
Naturally 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.
DuPont 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.
In 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.
A 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.