Ingredients > Cultures

Bread 'trash' is microbial treasure

29 February, 2020

Research in Italy shows that old bread can be repurposed to act as a medium for cultivating microbial starters for food industries such as bakeries, dairy and winemaking.

DuPont wins award for its cultures

03 September, 2019

DuPont was awarded the 'Most Innovative Ingredient of the Year' award at the Fi South American tradeshow, for its Danisco VEGE cultures.

DuPont Danisco VEGE cultures range

07 May, 2019

The DuPont Danisco VEGE cultures range is designed for fermented plant-based products, responding to key health, wellness and taste and texture trends.

DuPont increases its probiotics capacity

01 April, 2019

DuPont has completed construction on a new probiotics fermentation unit at its Rochester facility, which is expected to increase probiotic capacity by 70%.

Probiotic bacteria can damage the gut

29 March, 2019

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.

Gut health research on display

21 March, 2019

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 DVS WHITE FLORA white cheese starter culture range

25 June, 2018

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.

Chr. Hansen second-generation FreshQ cultures

15 November, 2017

With 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, 2015

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 eXact NG Flavor+ culture for improved dairy flavour without gas production

16 March, 2015

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.

Roquette high-lipid algal flour

17 May, 2014

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 range of enzymes for food processing

13 May, 2014

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.

Acrylamide- and H2S-preventing yeasts

13 September, 2012

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.

Cheese culture may increase output by 4%, claims DuPont

28 March, 2012

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.

Yeast’s epic journey gave rise to lager beer

07 October, 2011 by

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.

  • All content Copyright © 2020 Westwick-Farrow Pty Ltd