Danish biotech company Novozymes announced its acquisition of Irish probiotics firm PrecisionBiotics Group for €80 million. PrecisionBiotics is a Cork-based firm that has developed a portfolio of probiotics aimed at improving human gut health. The company holds a leading position in the probiotics market with a revenue of €13.4 million in 2019. Through this partnership, […]
Denmark-based Novozymes has acquired PrecisionBiotics Group for DKK 600 million (US$90 million) in a move to advance its activities in biological solutions for human oral and gut health. While Novozymes has experience in enzymes, PrecisionBiotics’ primary capabilities cover probiotics for human health. Novozymes notes that when combined, enzymes and probiotics work synergistically to address health […]
DuPont Nutrition & Biosciences (DuPont N&B) has launched Chymostar, a new milk coagulating preparation for the dairy industry that is positioned to offer “optimal coagulation and ripening kinetics.” The ingredient is being launched by Danisco, DuPont’s brand for a range of bioprotection and nutritional products. The versatile enzyme is touted by the company for enabling […]
DuPont Nutrition & Biosciences is launching a new emulsification system for the global bakery sector that, the company says, responds to three important trends: sustainability, health and clean label. The company is introducing the POWERBake enzyme series in Europe, offering improver houses and bakeries a ‘unique emulsification solution’ that DuPont said ‘preserves taste and quality’ […]
Saliva contains enzymes that begin the digestion process, and it also helps us to taste food. Scientists recently discovered that proteins in saliva go beyond helping us taste food to actually influencing how the food tastes, which in turn could influence what foods people willingly choose to eat. Proteins released by salivary glands interact with […]
The European Food Safety Authority (EFSA) has given the green light for two Novozymes enzymes used to make glucose syrup. After studying data for the food enzymes β-amylase, made by fermenting the genetically modified Bacillus licheniformis strain, and pullulanase which is made using a genetically modified strain of Bacillus subtilis, EFSA scientists said there were […]
The action of transfatty acids may be more damaging to cells than previously thought, as a study reveals the mechanism by which cell death occurs faster, leading to atherosclerosis, heart attacks and strokes. The research team, led by associate professor Takuya Noguchi and professor Atsushi Matsuzawa, from Tohuku University, Japan suggest that transfatty acids (TFAs) […]
