Ingredients > Enzymes

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.


DuPont FIBERline Enzymes for high-fibre bread

28 September, 2012

DuPont’s FIBERline Enzymes help make high-fibre bread more acceptable to consumers, producing soft, high-volume bread with good shelf life and a consumer-friendly label.


Danisco PowerFresh Special with G+ technology baking enzymes

03 September, 2010 by

Danisco has released several bakery enzyme products that are claimed to maintain the oven-fresh softness, taste and texture of bread for at least 10 days after baking.


DSM Food Specialties BakeZyme, Panamore and CakeZyme enzymes

03 September, 2010 by

DSM Food Specialties offers a range of enzyme-based solutions that help achieve cost savings, process control and quality improvements for baked goods.


Chymosin

01 August, 2008

Danisco begins marketing Chymostar Supreme, a proprietary, fermentation-produced chymosin.


Food enzymes face a competitive market

27 December, 2007

While the performance benefits of enzymes are increasingly being acknowledged by food product manufacturers, enzyme suppliers still have to contend with price pressure and intense competition while at the same time delivering quality customised solutions and service, according to a report on the food enzymes industry.


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