Ingredients > Enzymes

Nutritional food pigments sourced from microalgae

17 February, 2021

The researchers discovered a high prevalence of carotenoid pigments in Chlorella microalgae, which could be cultivated for use in the food industry.


DuPont POWERFresh Special and POWERSoft Cake 8010 enzymes

16 December, 2020

DuPont Nutrition & Biosciences has launched POWERFresh Special and POWERSoft Cake 8010 enzymes in Japan.


DuPont Versilk enzyme for yoghurt

09 December, 2020

DuPont Nutrition & Biosciences' Versilk allows dairy and plant-based dairy alternative manufacturers to achieve high-protein products with a clean taste, desirable texture and no off-flavours.


Acrylamide-reducing yeast now 'organic' in EU

06 July, 2020

Kerry's Acryleast, a clean-label, non-GMO yeast enzyme that reduces acrylamide in food and beverage products, is now deemed 'organic suitable' in the EU.


FSANZ calls for comment for GM enzyme processing aid

10 June, 2020

FSANZ is calling for comment on an application to allow a new type of processing aid from a genetically modified alpha-amylase enzyme.


FSANZ seeking submissions on bakery processing aid

15 February, 2019

DuPont Industrial Biosciences is seeking approval for the use of the enzyme Lipase 3 in baking and brewing processes.


Acrylamide-reducing yeast technology being commercialised

10 December, 2018

A non-GMO, clean-label, acrylamide-reducing yeast enzyme that is claimed to reduce acrylamide by 90% is becoming available.


Submissions invited on dairy processing aid

28 November, 2018

FSANZ is calling for submissions on an application made by food ingredient manufacturer DuPont Australia to permit a new dairy processing aid.


FSANZ calls for submissions on enzyme processing aid

01 February, 2017

Food Standards Australian New Zealand (FSANZ) has called for submissions on an application to permit the use of an enzyme as a processing aid for cereal-based products.


FSANZ calls for submissions on a new processing enzyme

26 September, 2016

FSANZ is seeking submissions on an application to allow a new enzyme, known as Oryzin, to be added to the Food Standards Code as an approved processing aid.


Food enzymes market tipped to surge in Asia Pacific

08 October, 2015

The food enzymes market in the Asia Pacific region has experienced healthy growth in recent years and is expected to grow at an even higher rate in upcoming years, according to a report released by Persistence Market Research.


New microbial source for asparaginase safe, says FSANZ

22 June, 2015

A new microbial source for asparaginase has been assessed and declared safe by FSANZ.


Haze-preventing enzymes approved for use in winemaking

20 January, 2015

The Food Standards Code has been amended to include the haze-preventing enzymes Aspergillopepsin 1 and 2. The move has been welcomed by the Australian and New Zealand wine industries.


Haze-preventing enzymes approved for use in winemaking

20 January, 2015

The Food Standards Code has been amended to include the haze-preventing enzymes Aspergillopepsin 1 and 2. The move has been welcomed by the Australian and New Zealand wine industries.


Name change for wine enzymes

04 June, 2014

The Australian Wine Research Institute is applying to change the naming and classification of carboxyl proteinase enzymes to bring them into line with International Union of Biochemistry and Molecular Biology classifications.


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