Enzymes

Fat’s Balancing Act

The fatty-acid composition of fats and oils controls functionality and nutritional profile. But balancing the two can be difficult. ...More
September 28, 2011
Posted in Articles, Bakery / Cereal
Boosting Protein With Hydrolyzed Whey

Whey protein hydrolysates can provide a unique opportunity to increase protein levels in food and beverage formulations. ...More
September 22, 2011
Posted in Articles, Flavor, Nutraceuticals, Sauces / Gravies / Soup
Global Food Additives Sector Hits $24.5 Billion

Growing demand for functional foods and beverages that help consumers improve diet, health and well-being are driving growth in the $24.5 billion global food additives market, according to new market data from Leatherhead Food Research. The sector grew 4% in 2010, with ...More
September 14, 2011
Posted in News, Colors, Flavor, Nutraceuticals
Scientists Create Low-Acrylamide Potatoes

University of Wisconsin-Madison scientists have developed a new variety of potato that helps reduce acrylamide during the cooking process, according to a new study published in the journal Crop Science. The findings may one day help producers significantly reduce food ...More
June 29, 2011
Posted in News
Amylase Helps Control Starch in Sugar Factories

Adding the enzyme amylase during sugar-factory processing helps control or prevent starch buildup in processed raw sugars and products made with those sugar, according to new research from scientists at USDA’s Agricultural Research Service. (ARS). ...More
June 9, 2011
Posted in News
Broccoli Nutrient Targets Prostate Cancer

Sulforaphane, a primary phytochemical found naturally in broccoli, cauliflower and other cruciferous vegetables, has been shown to selectively target and kill cancer cells while leaving normal prostate cells healthy and unaffected, according to a study published in the ...More
June 9, 2011
Posted in News, Nutraceuticals
Beauty and the Yeast

While better known for adding bubbles to beer and volume to bread, yeast extracts can also build richness and depth of flavor in an array of food products. ...More
May 23, 2011
Posted in Articles, Bakery / Cereal, Colors, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Certified-Parve Non-Dairy Butter and Cream Flavors

Certified-parve non-dairy butter and cream flavors are made with Butter Buds’ proprietary enzyme technology, and provide high-quality flavor and dairy richness. ...More
May 23, 2011
Posted in News, Flavor, Sauces / Gravies / Soup
DuPont Finalizes Danisco Purchase

DuPont announced it has successfully completed its tender offer for all outstanding shares of common stock of Danisco. ...More
May 17, 2011
Posted in News, Bakery / Cereal, Fiber
Coffee and Tea in Beverages and Beyond

Our infatuation with coffee and tea has helped move these flavors beyond the cup and into foods like baked goods, confectionary, dairy and sauces, as well as bottled beverages. ...More
March 28, 2011
Posted in Articles, Bakery / Cereal, Flavor, Sauces / Gravies / Soup