DuPont Nutrition and Health developed CHOOZIT™ Eyes 2 LYO, a culture addition to its propionic acid bacteria culture range for cheese, CHOOZIT™ Eyes. ...More
Chr. Hansen released its first half of 2011-12 0 financials, reporting solid performance with revenues of €333 million, up 9% compared to first half 2010/11, and 11% organic growth. The company also announced a share buy-back program of up to €80 million to adjust its ...More
Cheese manufacturers can increase their cheese capacity without increasing milk consumption or investing in new equipment with CHOOZIT™ FRESH starter cultures from DuPont™ Danisco®. ...More
As interest in probiotic-enhanced foods continues to grow, expanding into products beyond yogurt and other fermented dairy foods, such as ice cream, steps are being made to determine the optimum formulation of probiotics, prebiotics and synbiotics. ...More
A line of yogurt cultures from DSM Food Specialties, DELVO® -YOG, affords food manufacturers the flexibility to create yogurts with a variety of flavors, textures, styles and functional options. ...More
Probiotic applications are migrating from the ubiquitous yogurt products to sweeter frozen treats that combine health and indulgence. Here’s how to ensure the end result is viable—and delicious. ...More
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