An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Enzymes derived from snakes, spiders and carnivorous plants may soon be used as food ingredients.
The Danish Council for Strategic Research is looking into their potential to be used in everyday products such as food and laundry detergents.
Natural emulsifiers are taking a larger share of the market, reports Sarah Houlton, with lecithin cornering the lion’s share. But there are even wider alternatives available to manufacturers sourcing emulsifiers for their products. Many different food types, from bread to chocolate to beverages, rely on emulsifiers for their texture and stability. According to Arthi V (her full name is much… Read more »