Articles Tagged with ''enzymes in food''

When people reach for more protein, they do so for varying reasons and needs, and with varying degrees of understanding. This makes it challenging in terms of target applications—dosage levels, messages and viable delivery formats that will succeed in the marketplace.

A vegetable-heavy diet could help prevent acute pancreatitis, a new study suggests.

Scientists at a north China university say they have bred the world's first genetically modified calf that will produce low-lactose milk in two years.

Royal DSM N.V. and Verenium have entered into a definitive agreement under which DSM acquires certain assets, licenses and other agreements in the area of food enzymes and oilseed processing from Verenium.

Chr. Hansen reported fourth-quarter earnings below the market's average expectation and gave a cautious outlook for its 2011/12 financial year.

Food ingredients obtained from milk have long been used for their functional and nutritional properties. A new approach promises an increased ability to link these and even more specialized, dairy-derived ingredients with specific health benefits.

Food Enzyme Use to Grow June 28/London/PRNewswire -- During the economic slowdown in 2009, food enzymes were successfully positioned as cost savers and process efficiency improvers in many application segments.