Royal DSM, the global Life Sciences and Materials Sciences company, announced today that it has entered into a definitive agreement to acquire Fortitech, Inc. (Fortitech) in an all cash transaction for a total enterprise value of $634 million (about €495 million).
DuPont creates FoodPro Cleanline, an effective enzyme from the DuPont Danisco ingredient range that solves the age-old issue of fouling in UHT milk production.
When cultured dairy foods are manufactured correctly, they function properly as foods. They also deliver specific benefits, such as improving digestion.
In today’s world, where health and wellness takes center stage, the subject of functional cultured dairy foods typically are about consumption of the probiotic bacteria and their associated health benefits, such as improved immune function, improved digestive function and reduction of symptoms associated with irritable bowel syndrome.
"If you seek to find what milk components do in the human intestine you need to study the intestinal bacteria that are influenced by human milk in the first place," says scientist.
August 24, 2012
Recently published work by researchers at the University of California, Davis examines the capability of bifidobacteria to help break down components of breast milk to help improve the overall health of infants.
Cultures, enzymes, and acidulants solve problems for dairy processors. They use these ingredients to shape dairy products into a nearly infinite variety of flavors and textures.
June 7, 2012
Dairy Foods: Tell us about your newest culture systems. What are their properties and benefits?Curic-Bawden: Our latest yogurt cultures are focused on improving the quality of nonfat and low-fat yogurts. They provide extra-high viscosity, a good “thickness” of mouthfeel, a high level of smoothness, high gel firmness and an improved creaminess.
Quark and other fresh cheese manufacturers can boost their capacity without increasing their milk consumption or investing in extra equipment with the Choozit Fresh starter cultures from DuPont.
Dairy is naturally good. But when you add certain functional ingredients, you can make dairy foods and beverages even better.
May 15, 2012
Not for nothing, but those of us in the dairy business know a thing or two about functional foods. After all, if Mother Nature herself could have formulated the prototypical functional food …Well, she did formulate the prototypical functional food, and she called it “milk.”
DuPont research has created a rare opportunity for quark and other fresh cheese manufacturers to boost their capacity without increasing their milk consumption or investing in extra equipment.