Pasta that bites: DuPont’s new enzyme range reduces stickiness and prevents overcooking

Related Articles

FormattedPicture

FOOD INGREDIENTS NEWS

14 May 2020 --- DuPont Nutrition & Biosciences has unveiled its latest enzyme for the lactose-free dairy market with the North American launch of Bonlacta. The latest solution... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

16 Apr 2020 --- Chr. Hansen is accelerating its fermented plant-based activities by joining MISTA, a California-based start-up optimizer focusing on the development of sustainable... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

07 Apr 2020 --- Biotech company Biocatalysts has launched an animal-free alternative to pancreatic lipase, a porcine enzyme widely used in a number of food processes. The new... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

21 Feb 2020 --- Barilla has reformulated its Protein+ line, now made entirely with 100 percent plant-based ingredients for the US market. The pasta, which used to tout extra... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

14 Feb 2020 --- This week in industry news, Sainsbury’s unveiled its new city convenience store format, called “On The Go.” Waitrose & Partners reported a... Read More

trans