Cultures, enzymes, yeast

Bakery goods kept fresher longer by enzyme

Cake products are able to retain their freshness for longer, DeutscheBack claims

An enzyme system designed to keep packaged cakes and baked goods fresher for longer has been introduced by German firm DeutscheBack.

Brie: producers are challenged by how the rich texture and flavours change

Coagulant can remove bitter notes in soft cheese

A yogurt’s texture and flavour can be improved by the freeze-dried cultures, says DSM

Yogurt cultures range can reduce whey

Delvo Cheese CT-Taste: enables companies to produce cheese ‘more efficiently’

Cheese cultures cut ripening times by 50%

Hard to swallow: the SWA is appealing the ruling on minimum alcohol pricing in Scotland

Scotch whisky to appeal on alcohol pricing

Great British Bake Off boosts ingredients sales

Food ingredients sales boosted by Great British Bake Off

Moor Beer's Justin Hawke with the CAMRA accredited canned ale

World’s first canned real ale, cheered by CAMRA

A bottle of whisky worth £12,000 was stolen over the weekend

Whisky worth £14k stolen from distillery

DelvoCheese CT-Light: allows fat in a number of continental cheeses to be reduced by 30% or more

Cheese cultures can ‘reduce fat by 30%’

CombiSafe: said to combine the properties of regular ripening cultures with specific protection against listeria

Listeria-busting starter culture range for fermented sausages

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