Chr. Hansen’s latest enzyme for cheesemakers, the CHY-MAX Supreme, is ‘a game changer’ in the production of cheddar, continental and mozzarella cheeses, the Danish bioscience company told FoodNavigator when we caught up last month.
Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have revealed.
Enzyme manufacturer, Biocatalysts, has broadened its microbial dairy enzyme range with a product designed as an alternative to porcine pancreatin, a pig pancreas derivative, for dairy flavour applications.
Enzyme technology can be a more economical and environmentally friendly way of converting low value agricultural produce and transgenic plants into high-value industrial products like health foods and sweeteners, says a new review.