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.