EU: New enzymes improve food texture and quality
A European Union (EU)-funded research project has developed a number of novel enzymes that can boost food texture and quality, with its participants claiming they can even make low-fat yoghurts seem rich and creamy.
CROSSENZ project members are now investigating bringing these biotechnological developments to market. Dr Jakob Nielsen from the Danish Institute of Agricultural Sciences said the project had been "cross-linking enzymes", which can improve "gel strength, thermal stability, viscosity, volume and water-holding capacity". The technology will be applied to ice creams, yoghurts, cheese, jams, margarine, chocolate and certain fine foods, he said.
Other members of the consortium include Danisco, Finland's Raisio and VTT Biotechnology. The EU spent €1.6m (US$1.9m) on the project. Researchers screened 600 microbial and plant strains, characterising their pH balance, temperature, gene structure and other constituents, then, said a European Commission note, developing large scale production methods, testing their use in bakery, meat and dairy products.
Danish food and ingredients firm Danisco has announced a rise in income for the first quarter ended 31 July, but profits fell....
Danish food and ingredients firm has said the overall integration of Genencor following the takeover in April is on track, with the acquisition providing Danisco with an opportunity to strengthen its ...
Danish sugar and food ingredients firm Danisco has said its first harvest forecast indicates a sugar production slightly above the EU's sugar quotas....
Food ingredients company Danisco has announced that Tom Knutzen is to be its next CEO. He replaces Alf Duch-Pedersen, who as planned retires at the end of August 2006 when he turns 60....
Danish food ingredients firm Danisco has announced a rise in profit for the year to 30 April 2005 to 1.242bn Danish Kroner (US$203m), compared with 1.009bn the year before....
A group of Danish danish companies and scientific institutions are joining forces in a new research centre aimed at research and development within the field of healthy and safe foods, dairy group Arl...
Danish food ingredients firm Danisco announced today (Tuesday) that it will end sugar beet processing at its Kursenai facility as from the 2005 beet campaign....
Danish food ingredients firm Danisco has announced management changes designed to increase focus on the upcoming integration of Genencor and to secure a smooth management succession in the Danisco F...
- Danone's Q1: four things to learn
- Interview: Sir Kensington's on sale to Unilever
- Column: Why snacking is the new meal
- Interview: "Disruptive" snack brand Hippeas
- Nestle Q1 update: four things to learn
- Tyson shops Sara Lee bakery, Kettle and Van's
- Nestle to cut UK confectionery jobs
- Icelandic to sell Saucy Fish Co. owner Seachill
- Tyson to buy burger-to-entree firm AdvancePierre
- TreeHouse Foods sells soup, baby food units