Cultures, enzymes, yeast

Angeoboost: low-salt umami & meaty flavor booster, rich in umami amino acid & nucleotides

Content provided by Angel Yeast Extract – Savoury Ingredients | 30-Aug-2023 | White Paper

Angeoboost is a yeast-based product series with high umami taste. It is made from edible yeast and contains free amino acids, nucleotides, and flavor peptides....

Alternative dairy innovation

Content provided by Lallemand Bio-Ingredients | 21-Oct-2022 | White Paper

Lallemand Bio-Ingredients offers an elaborate portfolio of specialty ingredients to help address the many challenges surrounding alternative dairy products.

Enhancing freeze-drying survival rate

Content provided by Angel Yeast – Fermentation Nutrition | 02-Sep-2022 | White Paper

Angel Yeast has concluded that nucleic acids in yeast extract have significant positive effect on improving the biomass and survival rate of Lactobacillus...

Writing a brief for an ingredient supplier

Content provided by BIOSPRINGER, natural Yeast ingredients | 04-Feb-2022 | Application Note

Finding an ingredient supplier can be time consuming and requires technical skills to consider the many criteria. At Biospringer, we have developed, in...

A microbiome solution for every application.

Content provided by ADM | 29-Nov-2021 | Infographic

Gut health and its impact on overall wellbeing are key drivers for today’s health-conscious consumers. ADM’s microbiome solutions are designed to help...

White Paper: Beverages with Probiotic Benefits

Content provided by BC30 | 25-Oct-2021 | White Paper

Top functional beverage categories in Europe, based on the percentage of consumers who have bought in the category in the last 6 months and who would also...

Cover your needs in juice production with highly effective enzyme solutions

Content provided by BASF | 21-Sep-2021 | Product Brochure

Nutrilife® juice enzymes help you to optimize the production process and better meet your customers’ expectations: Improve clarification, optimize juice...

Yeast, progressive solutions for taste modulation in plant-based applications

Content provided by Lallemand Bio-Ingredients | 07-Jul-2021 | Application Note

As the plant-based movement is gaining more traction, it is now common to refer to plant-based foods as products that are direct replacements for animal-based...

The Secret to Success with Plant-Based Yogurts

Content provided by CP Kelco | 30-Mar-2021 | White Paper

With one in four consumers “actively trying to increase consumption of plant-based protein,” plant-based yogurts are increasing in popularity as a healthy...

Expanding the value of beverage through wellness

Content provided by IFF | 19-Nov-2020 | Research Study

Fermentation and live cultures contents in food are perceived by consumers as healthier because these provide a wellness halo while Covid-19 is accelerating...

Top 10 Global Food & Beverage Texture Trends

Content provided by CP Kelco | 16-Sep-2020 | White Paper

Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick...

Feeling Great: Why food, beverage and nutrition manufacturers are increasing British investments

Content provided by William Reed | 29-Jul-2019 | White Paper

The food, beverage and nutrition industry is a cornerstone of the UK economy. Leveraging the UK’s world-leading assets, the industry has built a supply...

Discover new enzymes to create competitive advantage

Content provided by BioCatalysts Ltd. | 11-Oct-2018 | Case Study

The process of taking a new enzyme from concept to routine manufacture has previously been an expensive and lengthy process, but Biocatalysts Ltd is continuously...

The growing importance of ‘naturalness’

Content provided by EXBERRY® by GNT | 19-Mar-2018 | White Paper

Supermarkets today are full of products claiming to be natural, due to a global trend towards a healthier lifestyle. However, 45% of consumers are suspicious...

Product Recovery (Pigging) for Food Manufacturers

Content provided by HPS Product Recovery Solutions | 31-Jan-2018 | White Paper

Hygienic product recovery ("pigging") is in wide use by food manufacturers that pump liquids or wet products. It gives a high ROI and quick payback.

Survey Report: State of the food & beverage development sector in Europe 2017

Content provided by William Reed | 19-Oct-2017 | Research Study

In March 2017, FoodNavigator.com conducted its inaugural ‘state of the industry’ survey on its user base of food and beverage professionals. The key objective...

Championing UK ingredients

Content provided by WRBM Ingredients Show | 23-Jun-2017 | Data Sheet

We’re launching The Ingredients Show as part of our market-defining UK food portfolio. That means it’ll be a key part of our five April shows covering...

Create competitive advantage by using unique enzymes

Content provided by BioCatalysts Ltd. | 24-Oct-2016 | White Paper

Enzymes have been used across the food industry for many years in areas such as dairy, fruit & vegetable processing, functional protein manufacture,...

Food Vision 2016 Event Programme

Content provided by WRBM - Food Vision | 21-Dec-2015 | Event Programme

Leaders in R&D, marketing and business strategy who are passionate about innovation and growth come together at Food Vision in Cannes to debate the...

How to gain consumers trust

Content provided by EXBERRY® by GNT | 22-Sep-2015 | White Paper

Globalisation has also taken place in the food industry, food trends and new products are spreading. As a top manufacturer you want to fulfil the needs...

ibSium®: A breakthrough in GI pain management

Content provided by Selected Probiotics and Yeast Based Ingredients, Worldwide | 01-Sep-2015 | Data Sheet

Looking for an all-natural long term solution to reduce abdominal pain and discomfort ? Look no further! With an approved health claim and 2 peer-reviewed...

Free whitepaper: Replicating consumer preferences

Perfect texture is essential for foods to succeed in today’s competitive market. Download this free whitepaper to learn how objective texture analysis...

Organic Yeast Can Help Extend Your Organic Food Range

Content provided by Lallemand Bio-Ingredients | 30-Apr-2015 | Research Study

Food aisles in supermarkets have seen an explosion of new products with better-for-you claims, including vegan, natural, no or low trans fats, and organic....

Health Plus™ concept: a healthy solution in cheese

Content provided by CSK food enrichment | 09-Sep-2014 | Application Note

Health and well-being remains a key trend in the cheese market. Even though the taste of full fat cheese is preferred, consumers have developed an increased...

Obesity and health: the big fat, sugar and salt debate

William Reed | Recorded the 03-Jul-2014 | Webinar

Frustrated by what seem to be half-truths, misrepresentations and downright falsehoods peddled in the increasingly acrimonious debate about fats, sugar...

Dairy Safe™ concept: a way to naturally preserve your cheese

Content provided by CSK food enrichment | 09-Jun-2014 | Application Note

Health and wellness concerns have led to a growth of consumers who embrace natural and organic foods without E-numbers or additives. In response to this...

Flavour Wheel™ concept: the distinguishing taste of cheese

Content provided by CSK food enrichment | 29-Apr-2014 | Application Note

Developing a characteristic and distinctive flavour profile in cheese is crucial to meet today’s customer demands. Therefore, CSK has now extended the Flavour...

Food Vision 2014 – Connecting Leaders in Food & Drink Development

Content provided by WRBM - Food Vision | 12-Mar-2014 | Event Programme

Food Vision is the ultimate global event connecting leading innovators and senior business executives in food and drink development by combining strategic...

Food Ingredients China 2014

Content provided by FIC 2016 Bigger Platform, Greater Show | 27-Jan-2014 | Event Programme

FIC 2014 PreviewMore than 72, 000 sqm Exhibiting floor spaceOver 1000 exhibitors with over 300 overseas companiesMore than 90% of exhibitors are manufacturerExhibits...

Phytosome®: increase the power of your products.

The oral bioavailability of many botanical extracts is erratic and poor, but it can be improved by using new delivery systems. The Indena’s Phytosome® technology...

Take a fresh new look at your business performance

Content provided by Puratos | 02-Oct-2013 | White Paper

Discover what links cake freshness and business performance. The Puratos white paper targets manufacturers who wish to capture the maximum value of the...

Probiotic marketing in 2013 and beyond

GoodBelly/NextFoods/DuPont Nutrition and Health | Recorded the 26-Mar-2013 | Webinar

Regulatory pressure has forced the probiotic sector to think hard about how its products are presented to world. The alignment between the vast body of...

The global pre- and probiotic overview: Europe flatlines; Asia-Americas shine

Mintel | Recorded the 26-Mar-2013 | Webinar

Probiotics were born in Japan in the 1950s, but they are booming in broader Asia as consumers turn onto them in various formats, and regulations permit...

The microbiome revolution

Recorded the 26-Mar-2013 | Webinar

Phase two of a gigantic project studying the human microbiome is just beginning. Many think the microbiome can unlock the mystery of just how pre- and...

The Must Attend Show for Food Additives and Ingredients

Content provided by FIC 2016 Bigger Platform, Greater Show | 22-Jan-2013 | Event Programme

Over 1,100 exhibitors cordially invite you to visit FIC--the largest and most influential show for food additives and ingredients in Asia. Over 70,000...

Sense the freshness

Content provided by Danisco | 17-Jan-2012

Freshness is priority number one for bread-buying consumers. With DuPont™ Danisco® bakery enzymes, you can crack the freshness code. Our solutions maintain...

LOOKING TO ENHANCE NATURAL SAVOURY DAIRY TASTE?

Content provided by Synergy Flavors | 06-Jun-2011 | Data Sheet

Give your savoury dairy products a boost with Saporesse Plus – a range of natural yeast extracts that enhance dairy flavour in salt and fat reduced products...

ISO26000-Guidance on Social Responsibility by SGS

Content provided by SGS Systems & Services Certification | 18-Jan-2011 | White Paper

“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper...

Want to know what challenges face industrial bakers in 2010?

Recorded the 02-Aug-2010 | Webinar

We surveyed over 100 representatives from Europe’s leading industrial bakers to find out what they believe the biggest challenges facing the industrial...

Generate sales leads with a good white paper

Content provided by William Reed | 24-Mar-2010 | White Paper

White papers (or technical papers) are one of the most effective ways to generate leads for your sales team and improve your company’s reputation as an...

Publish your Technical Paper on this Website

Content provided by William Reed | 09-Jun-2009

Promote your company’s technical expertise towards decision makersPublish your Technical Paper on this website.Benefits:· 71% of industry professionals...

LysoMax® Oil – New enzyme-based degumming for vegetable oils.

Content provided by Danisco | 29-Apr-2009 | Product Brochure

Danisco’s LysoMax® Oil revolutionises the production of vegetable oils for food. This enzyme solution makes it possible to increase the yield during vegetable...

Track new food and drink launches worldwide with Mintel GNPD

Content provided by Mintel International Group Ltd | 26-Nov-2008 | Product Brochure

Discover the latest food and beverage innovations in Central & Eastern Europe and beyond with Mintel GNPD. Access new product information including...

Panamore™, The natural solution for better bread

Content provided by DSM Food and Beverage | 20-Nov-2008 | Product Brochure

Panamore™ is DSM Food Specialties’ natural alternative to chemical emulsifiers. Replicating the performance of emulsifiers like DATEM, it’s a cost-effective,...

Fight rising raw material costs with Novozymes’ Lipopan® Xtra

For the past two years, Lipopan Xtra has successfully enabled bread manufacturers to counteract ever-rising emulsifier prices with a cost-effective enzymatic...

Less acrylamide, same delicious food with Novozymes’ Acrylaway®

Novozymes’ asparaginase, Acrylaway, effectively reduces acrylamide by 50 to 90% - without altering the taste or appearance of the final product.

No salt, just taste with new Italian ingredients

Content provided by No Salt, just taste with new italian ingredients | 11-Jun-2008 | Product Presentation

Prosol spa, a private independent Italian Company, announces the creation of a NEW RANGE of FUNCTIONAL INGREDIENTS named TasteNoSalt, aimed at decreasing...

A natural way to control spoilage in dairy products

Content provided by Danisco Cultures | 28-Mar-2008 | White Paper

Information not available

Food Stabiliser Systems

Content provided by G. C. HAHN &Co. Food Stabiliser Systems | 06-Mar-2007 | Product Presentation

Food Stabiliser Systems - Mayo, Snacks, Cream and Co. - New Product Ideas are matching market needs. New generations of stabiliser systems generate new...

Moselle Development - Exceptional Building opportunity

Content provided by Moselle Development - Exceptional Building opportunity | 26-Sep-2006 | Product Brochure

Technical information- electricity : oil transformer of 20 KV/410V with an installed power of 1,250 KVA, equipped with double power supply (main supply...