Delavau’s patented calcium and enzyme-based technologies improve labels and experience
July 8, 2015
For more than 150 years, Delavau has been relied upon as a premier supplier of food, pharmaceutical, and nutritional technologies to major nutraceutical, pharmaceutical and food brands. Based on the substantial growth of its food division over the past decade, Delavau has branded its food business unit as “Delavau Food Partners,” through which it focuses on clean label, freshness, and fortification solutions for food manufacturing companies.
Corbion’s Bro-Eg and Cara-Eg provide characteristics and functionality of eggs in bakery products
July 8, 2015
As the national shortage of eggs lingers throughout the U.S., availability of this important ingredient continues to dwindle while cost of whole eggs keeps climbing.
Nagase America’s Denazyme GEL-L1/R earns GRAS status, helps yeast extract manufacturers optimize yields and add value to yeast cell wall leftovers produced during yeast extract production
July 8, 2015
Nagase America’s Denazyme GEL-L1/R was determined to be GRAS for yeast extract applications. The enzyme allows yeast extract manufacturers to optimize yields and add value to yeast cell wall leftovers produced during yeast extract production.
Chr. Hansen develops game-changing fermentation process for carmine
July 8, 2015
Chr. Hansen researchers have collaborated with the University of Copenhagen, Department of Plant and Environmental Sciences (KU) and Technical University of Denmark, Department of Systems Biology (DTU), to produce carmine by a modern fermentation process. The first of a series of patents that protects the technology has just been published.
Lab expansions in North America Promotes collaboration while fostering innovation
July 7, 2015
The ICL Food Specialties’ investment in technology expands far beyond the Mexican border. Facility upgrades and innovations are also in progress in the U.S., where the company will double the size of its Webster Groves, Missouri Technical Application Center to include an expanded bakery pilot plant, a test kitchen, a protein synergies lab, sensory evaluation facilities and new advanced technology for dairy, beverage and meat processing applications.