As the market matures, producing dairy alternatives that are nutritiously similar to traditional dairy is no longer optional, according to the ingredients specialist.
The popularity of oat milk as a dairy-free alternative has soared over the years, prompting manufacturers to look at ways to ramp up production. A novel enzyme developed by DSM promises to improve production efficiency by reducing hydrolysis time.
DuPont Nutrition & Biosciences has announced the North American launch of Versilk, the latest in its range of enzymes to help yogurt and beverage manufacturers achieve optimal texture and taste in yogurts, drinkable dairy products and other drinkable...
Royal DSM, a global science-based company active in nutrition, health and sustainable living, has launched its DelvoPlant range of enzymes for optimizing the taste, texture and sweetness of plant-based drinks.
Royal DSM, a global science-based company active in nutrition, health and sustainable Living, has launched its new DelvoCheese CP-500 cultures for boosting the yield and resource efficiency of mozzarella cheese production.
The Dairy Dialog podcast this week features four guests: Martin Stephan, CEO of Carbios; Julien Biolley, director of business development and marketing at Chr Hansen; Keith Cosbey, COO and co-founder of Choicelunch; and founder and director of Friend...
The enzymes market is experiencing some increased popularity among
manufacturers because of their desired functionality and ability to
help save costs, says a new report.
Opportunities in the mature enzyme market lie in developments,
driven by biotechnology, that provide food and beverage makers with
the right tools to meet consumer trends, claims a new report.
A European regulation on food enzymes, which would demand dossiers
of safety and technical information on each enzyme prior to their
approval on the market, could be published by the Commission by the
end of the year, reports Dominique...
