DENMARK: Danisco launches new enzyme derived from seaweed
Danish food ingredients maker Danisco is launching a new enzyme derived from seaweed, which can be used by the bread industry and in the production of cheese, among other things. The enzyme, which is also known as HOX, was produced by Danisco after the company took over and further developed a discovery made by the Biotechnological Institute a couple of years ago. It allows bakeries to stop using bromate and ascorbic acid as bread improving agents, and can also be used within the dairy industry.
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-food gives you the widest food market coverage.
Paid just-food members have unlimited access to all our exclusive content - including 16 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
- Unilever 2016 investor day - the top takeaways
- The key questions for digital strategists in 2017
- Wessanen's move for Spain's Biogran - analysis
- Burger King, Jollibee: foodservice focus, Nov 2016
- Have food promotions reached tipping point?
- General Mills jobs to go in business revamp
- Verlinvest, China Resources invest in Oatly
- B&G acquires pasta sauce group Victoria Fine Foods
- Japan's Nagatanien buys Chaucer Food Group
- Tyson sets up US$150m investment fund