Solid-state fermentation (SSF) has emerged as a robust, cost-effective platform for the production of industrial enzymes, utilising low-moisture substrates such as agro-industrial wastes. Notably, SSF ...

Bakers need to be aware that “more is not better” when it comes to enzyme usage. There are amylases designed to assist with ...

Food enzymes have long been integral to food processing, facilitating improvements in texture, flavour and nutritional quality, while contemporary research increasingly emphasises the need for ...

KANSAS CITY — Reducing costs, improving sustainability practices and achieving cleaner labels are ambitions for many food companies. In many instances progress in all three categories may be achieved ...

Most people believe they eat enough fiber, but research shows at least 9 out of 10 don’t. That means 90% of Americans are falling short on a key part of a diet that protects against a range of ...

A research team analyzed the regulatory mechanisms of carbohydrate-hydrolyzing enzyme production in Aspergillus aculeatus, a filamentous fungus that produces enzymes with an excellent ability to ...

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AHRENSBURG, GERMANY — MC Mühlenchemie has launched its Omnizym brand of enzyme-based ingredients. The brand’s initial ingredient makes it possible to reduce the sugar content in yeast-risen baked ...