Danisco Enters into Japanese Starch Agreement
Anhydrofructose is a calorie-free sugar naturally found in edible mushrooms and seaweeds. It has potential use in both food and non-food applications, including green chemistry, pharmaceuticals as well as oral health.
14/01/08 Danisco and Nihon Starch Co. Ltd., Japan, have entered into a license agreement on exploiting the Danisco-developed anhydrofructose technology.
The anhydrofructose technology is an alternative starch processing technology which enables anhydrofructose to be produced from starch instead of glucose.
This is an example of Danisco’s strong knowledge and technology platform being used to generate value through out-licensing.
‘We are very proud of this agreement and are confident that the highly esteemed and successful Japanese company, Nihon Starch Co. Ltd., is capable of speeding up the introduction of this new technology into the Japanese market,’ says Aksel Buchter-Larsen, Vice President, Intellectual Assets – Patents, Danisco A/S.
Anhydrofructose is a calorie-free sugar naturally found in edible mushrooms and seaweeds. It has potential use in both food and non-food applications, including green chemistry, pharmaceuticals as well as oral health. Anhydrofructose has certain antimicrobial effects on gram-positive bacteria and can be used as a natural antioxidant in high-quality foodstuffs.
Nihon Starch Co. Ltd. based in Kagoshima is one of the largest starch processing and food companies in Japan. Through the agreement Nihon Starch Co. Ltd. gains access to Danisco's technology for use in food, food safety as well as non-food applications in Japan.
