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PotatoPro > News
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News on Ingredients for Potato Processing
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|  In January Akzo Nobel NV became the new owner of National Starch and Chemical Company as part of its acquisition of ICI. Akzo made clear its intention to seek a new owner for the specialty starches business, which boasted half year revenues of about $619m in 2007.
Speculation is growing about potential buyers for National Starch Food Innovation with ADM emerging as a likely contender, according to one industry analyst from Frost & Sullivan.
A sale is expected before the end of the year and National Starch is likely to be snapped up by a market leader, said Chandrasekhar Shankaar, research analyst, foods and beverage ingredients practice at Frost & Sullivan.
Such a move could then increase the bargaining power of starch manufacturers struggling with increasing raw material costs, he added. | | | | Tuesday, July 22, 2008 | Bakery and Snacks |
| |  DSM Food Specialties introduces a complete portfolio of application-specific and tailor-made PreventASe™ solutions. PreventASe™ is now available in three formulations covering specific food applications under the following sub-brands: Panna™, Bicra™ and Xtru™.
PreventASe™ has been successfully received by the market since its launch in 2007. Fostered by growing customer interest DSM Food Specialties now introduces a range of tailor-made solutions and continues to lead in acrylamide mitigation technology in a variety of food applications, including biscuits, crackers, snacks, (French or potato) fries and bread (products). PreventASe™ Panna™ has been specifically developed for wheat based products including bread, biscuits and crackers. PreventASe™ Bicra™ has been formulated for specific subcategories of biscuits. Finally, a tailor-made solution for extruded snacks has been developed as PreventASe™ Xtru™. PreventASe™ and its brand extensions can now increasingly be used by food manufacturers throughout the EU and equally in the US and around the world.
Working with numerous partners in the food industry PreventASe™ has demonstrated its potential to significantly mitigate the formation of acrylamide whilst leaving the nutritional properties of food products as well as the browning and taste aspects unaffected. The update of the ‘Acrylamide Toolbox’ by the European food and drink industry association (CIAA) – published on 4th December 2007 – highlights the feasibility of the industrial application of the enzyme ‘asparaginase’ for acrylamide mitigation in biscuits at industrial scale. DSM’s PreventASe™ enzyme is an ‘asparaginase enzyme preparation’ that is commercially available and has been proven to be commercially viable. | | | | Tuesday, July 15, 2008 | DSM Press release |
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