Ingredients > Cultures

Danisco MicroGard and NovaGard ingredient lines are now gluten-free

23 February, 2011 by

Danisco 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 by

Novamyl 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 by

The 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 by

As 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 by

The 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.

Probiotics for immune health

01 June, 2008

Probiotic cultures from Danisco bring opportunities to deliver good health and wellbeing. The Howaru probiotic range includes documented formulations that enhance immune health and reduce cold and flu symptoms.

Probiotics study reveals metabolic interactions

21 January, 2008

Nestlé Research Center, Lausanne, Switzerland, and Imperial College London, England, published a study in the January edition of Molecular Systems Biology expanding knowledge about the mechanisms of probiotic action on gut microbial activity and ultimately, metabolism.

Hybrid yeast

13 July, 2007

The Australian Wine Research Institute (AWRI) has produced a hybrid wine yeast strain using non-GMO techniques to increase flavour and aroma diversity in wine, as well as increasing palate intensity, mouthfeel and fruit concentration. This stable hybrid strain, AWRI 1503, was developed by mating a closely related Saccharomyces kudriavzevii yeast with AWRI 838, which has the same parentage as the efficient, reliable fermenter Maurivin PDM.

Probiotic alternative to pain killer

18 May, 2007

Researchers from Inserm (French National Institute of Health and Medical Research) and Danisco have demonstrated that the oral administration of Lactobacillus acidophilus NCFM mediates analgesic functions in the gut equivalent to morphine effects. These results, patented by Danisco, suggest that the microbiology of the intestinal tract influences visceral pain perception and opens new perspectives in the treatment of abdominal pain and irritable bowel syndrome (IBS) with this probiotic strain.

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