Yeast

Feature

Enzymes and yeast: More than just raising dough

02-Oct-2023 By Gwen Ridler

Yeast has been a powerhouse of food production for millennia, but new developments in fermentation technology have seen the ingredient elevated to do more than just raise our bread and brew beer.

Cultures, Enzymes and Yeast feature

Precision fermentation: a techno fix?

12-Sep-2022 By Lynda Searby

Innovation is alive and kicking in the fermentation tech space, where micro-organisms offer game-changing potential for developing alternative proteins and fats.

Lallemand GB opts for rotary screw blowers

25-Nov-2016 By Rick Pendrous

Lallemand GB, which lays claim to being the UK’s largest commercial yeast producer, expects to reduce its energy bills by 25% after installing new rotary screw blowers to generate the process air.

Rubicon mango drink fermentation sparks recall

10-Oct-2016 By Gwen Ridler

A sparkling mango drink that had fermented in the bottle and vegetable patties that may contain fish lead a raft of food and drink recalls recently.

ABF: Sugar slump offset by Primark and grocery

23-Apr-2014 By Michael Stones

A starring performance by clothes retailer Primark and strong growth in grocery helped Associated British Foods (ABF) lift its half-year group profits by £7M to £463M, despite a slump in its sugar business due to lower prices.

ABF sugar profits fall but group revenue up 10%

06-Nov-2013 By Michael Stones

Associated British Foods (ABF) has reported sugar profits down by 15% to £435M but group revenue up by 9% to £13.3bn for the year to September 14.

Path of yeast resistance

01-Nov-2011

Functional Technologies has carried out tests in which its acrylamide-preventing (AP) yeast demonstrated "significant reduction of asparagine formation in standard bread making".

Tackle fungal food spoilage

04-Nov-2010

Lab M has added two new products to its portfolio of specialist culture media for the isolation of yeasts and moulds from foodstuffs: Dichloran Rose Bengal Chloramphenicol Agar and Dichloran 18% Glycerol Agar.

Yeast strain offers hope in fight against acrylamide

22-Apr-2010 By Elaine Watson

Canadian firm Functional Technologies is seeking partners to help commercialise a radical new approach to tackling acrylamide formation in baked goods based on a proprietary strain of yeast.

Cultural sensitivity

28-Aug-2009

Probiotics are enjoying a level of growth that other products can only dream of in a recession, says Michelle Knott

Capture the castle

30-Jun-2009

Encapsulating nutritionally important ingredients can help processors to capture new markets, says Michelle Knott

Out with the mould and in with the new liquid food preservation

30-Jun-2009

Offering small dairies and sausage manufacturers a high level of protection against mould and yeast growth was key to the development of DSM Food...

FSA study to give soft drinks thumbs up

24-Nov-2008 By Rick Pendrous

The Food Standards Agency is expected to publish the results of a new compliance survey on the level of preservatives in soft drinks later today,...

DSM wholegrain gain

22-May-2007

DSM has developed BakeZyme WholeGain, an enzyme to help manufacturers of wholegrain bread overcome problems associated with high fibre baking, such...