Name change for wine enzymes
04 June, 2014The Australian Wine Research Institute is applying to change the naming and classification of carboxyl proteinase enzymes to bring them into line with International Union of Biochemistry and Molecular Biology classifications.
DuPont FIBERline Enzymes for high-fibre bread
28 September, 2012DuPont’s FIBERline Enzymes help make high-fibre bread more acceptable to consumers, producing soft, high-volume bread with good shelf life and a consumer-friendly label.
Danisco PowerFresh Special with G+ technology baking enzymes
03 September, 2010 byDanisco has released several bakery enzyme products that are claimed to maintain the oven-fresh softness, taste and texture of bread for at least 10 days after baking.
DSM Food Specialties BakeZyme, Panamore and CakeZyme enzymes
03 September, 2010 byDSM Food Specialties offers a range of enzyme-based solutions that help achieve cost savings, process control and quality improvements for baked goods.
Chymosin
01 August, 2008Danisco begins marketing Chymostar Supreme, a proprietary, fermentation-produced chymosin.
Food enzymes face a competitive market
27 December, 2007While the performance benefits of enzymes are increasingly being acknowledged by food product manufacturers, enzyme suppliers still have to contend with price pressure and intense competition while at the same time delivering quality customised solutions and service, according to a report on the food enzymes industry.
Extracting 'bioactives' from agricultural and food processing streams
20 December, 2006Transforming products from agricultural and food processing streams into health-enhancing ingredients for use in a variety of foods and nutraceuticals is the aim of a $7 million Flagship Collaboration Fund Cluster involving CSIRO’s Food Futures Flagship, Monash University and the University of Melbourne.
Creating entirely new enzymes
15 February, 2006Ever since the advent of recombinant-DNA technology, scientists have conceived that it will be feasible to create entirely new enzymes for specific needs, including in the production of foodstuffs.
Understanding enzymes
11 November, 2004Scientists at the University of Leicester have shown that the textbook explanation of how enzymes work is wrong - at least for some enzymes. Their discovery may explain why attempts to make artificial enzymes have often been disappointing. Industry must now re-think the rationale for the design of biological catalysts and its approaches to drug design.
