07 Apr 2021 --- Scientists are reporting a new way to extract the protein and fiber from brewer’s spent grain and use it to create new types of protein sources. Homebrewing enthusiasts and major manufacturers experience the... Read More

31 Mar 2021 --- DSM will acquire the flavor and fragrance (F&F) bio-based intermediates business of Amyris for an upfront consideration of US$150 million. The deal will add seven intermediate products to DSM’s... Read More

22 Mar 2021 --- As the world continues its recovery from COVID-19, demand for dairy shows no sign of slowing down, as global consumers seek immunity-supporting, protein-rich products.This is following an initial decline in dairy... Read More

09 Mar 2021 --- The search for alternative proteins has never been stronger as Wageningen University & Research (WUR) estimates that by 2050, 30 to 40 percent more protein will be needed to feed the world. To tackle this... Read More

03 Mar 2021 --- Royal DSM’s new vegan flavor solution derived from algal oil is expected to elevate plant-based offerings by delivering an authentic fish taste and mouthfeel. Maxavor Fish YE is a 100 percent... Read More

New takes on traditional flavors are emerging in the snacking sector as consumers seek both comfort and a disruption from routine. Meanwhile, health remains an important driver of NPD.

Key suppliers share insights on trends in the dairy ingredients space. How can the dairy sector capitalize on the plant-based and natural trend?

Suppliers in the bakery and snacking segments give their forecasts. What are consumers looking for, and why? What innovations are most likely to succeed, and how can suppliers meet market demands?

Key suppliers offer their thoughts on trends in the dairy ingredients space. How big is the challenge faced by the dairy alternatives market?

As the consumer demands for products that promote health and wellness increase, and clinical awareness of the importance of nutrition continues to grow, the clinical nutrition category is seeing increased R&D.

28 Jan 2021 --- DSM recently launched its Maxilact Super lactase enzyme enabling dairy manufacturers to create high-quality, clean-tasting, lactose-free and sugar-reduced dairy. It also helps cut hydrolysis time by 33 percent and achieve optimal production efficiency. Ben Rutton, global business manager for milk and dairy alternatives at DSM Food Specialties, delves into this new ingredient’s benefits.

25 Aug 2020 --- DSM’s new research surveyed 20,000 consumers across 20 countries to explore the increasingly complex beer brewing landscape. The company's range of ingredients includes Brewers Clarex, a patented enzyme that streamlines stabilization by avoiding the formation of haze in beer. This enables brewers to skip the deep cooling step, shortening stabilization time "from days to minutes" and reducing water and energy usage.  

11 Jun 2019 --- DSM showcased an “on-the-go” yogurt prototype created with DSM’s DelvoGuard protective cultures at IFT 2019. This culture range can help dairy producers meet consumer demand for clean labels and a longer shelf-life at both ambient and chilled temperatures, maintaining product freshness and unique taste and texture characteristics. Natural preservation can be a particular challenge for on-the-go concepts, which need to maintain optimum characteristics and appeal even when no longer refrigerated, for example in people’s bags, cars or lunchboxes. DSM has performed a variety of new challenge tests for the yogurt category, including at a temperature of 21°C (70°F).

12 Dec 2018 --- Many developing countries are keen to use locally-grown grains for brewing instead of importing raw materials. In Sub Saharan Africa and in Latin America, affordably-priced beers made from local grains that trace their ancestry to ancient kings are particularly popular. Brewing with local grains also supports nearby farmers and the local economy. But it’s can be a challenge for brewers to optimize these grains in order to deliver a consistent product to consumers. That’s where enzyme products come in. Romeo Markovic of Novozymes discusses the rising potential for sorghum beers and the role for enzymes in this.

10 Dec 2018 --- Last month, Cargill and Royal DSM formed a new sweetness joint venture known as Avansya. Together, the companies will produce highly sought-after, sweet-tasting molecules, such as steviol glycosides Reb M and Reb D through fermentation. The new venture will combine both companies’ technologies for producing steviol glycoside products made through fermentation and will market its products under one brand name, EverSweet. At BrauBeviale 2018, Frank Maus of Cargill spoke about EverSweet and potential applications for the sweetener.