As alternative protein develops, brewer’s yeast is emerging as a strong driver of the market. Start-up ProteinDistillery has created a protein, developed from brewer’s yeast, that can not only be used for meat and dairy alternatives, but also to replace...
Buoyed by a fresh $6.4 million fund raise, Denmark-based aroma start-up EvodiaBio says its engineered yeast can make non-alcoholic beer taste better and provide a greener alternative to the growing, transporting and processing of hops.
By Jason Hung, Zachari Turgeon, and Matthew Dahabieh: Renaissance BioScience Corp.
The biodiversity of yeast is an incredibly powerful force capable of not only profoundly shaping the utility of yeast, but also is the foundation of a global beer industry estimated by Canadean at more than US $700 billion.
Kombucha and fermented beverages category grew 32% in year to October 2, says SPINS
According to SPINS data*, retail sales of refrigerated kombucha and fermented beverages** surged 32% to $375.4m (natural, specialty, conventional multi-outlet) in the year to October 2, but with household penetration still very low, there is still significant...
With the majority of beer’s flavor and style created by yeast, it’s no stretch to say that yeast is a large part of what puts the 'craft' in craft brewing. What’s exciting for craft brewers is that the emerging revolution in brewer’s yeast means...
Cormac O’Cleirigh, chief business development officer at global yeast technology company Renaissance Bioscience, on the untapped opportunities in yeast – and how the food and beverage industries could look to embrace them
Bright Brewer's Yeast introduced four premium yeast varieties at Brau Beviale, which have been developed through selective breeding, ahead of a commercial launch in 2016.
Bibby Scientific has launched a Techne PCR-based method to detect a yeast which it says is a major cause of wine spoilage as the firm embarks on a food and drink focus.
DSM Food Specialties has launched an all-natural preservation system for still beverages in Mexico and has high global hopes for an ingredient that significantly improves both shelf life and taste.
Increasing demand for specialised yeast to improve food and drink quality are driving rapid growth in the global yeast market , which could grow 75% on 2010 levels to reach $5.1bn by 2016, according to a new report from MarketsandMarkets.
Researchers at Germany's Fraunhofer IME are close to commercialising an inexpensive detector that they claim could save wine producers significant amounts of money and time by detecting 'bad' yeasts within grape must, as Cecilia Diaz from...
An Irish researcher whose team has developed novel technology to brew cost-effective, tasty low alcohol beer says he believes such products have a genuine market, as a major European brewer awaits the results of further work.
A year on from the formation of Oenobrands, a joint venture between DSM and Anchor Yeast, we went down to their offices in Montpellier, France, to find out about its first crop of wine yeasts and enzymes.
A culture of new opportunities from yeasts may soon be on offer for food the food industry, as a new EU project aims to explore the potential of ‘non-conventional’ yeast species.
Lallemand Bio-Ingredients is promoting a new vegetarian form of vitamin D it says can make a considerable dent in global deficiencies in the ‘sun vitamin’ due its functional food flexibility.
German ingredient firm SterEnzym has joined forces with a Lallemand group to create a new range of enzyme and yeast combinations targeting sprit manufacturers in the eastern bloc.
DSM and Anchor BioTechnologies have agreed to set up a joint venture bringing their bio-tech wine ingredients together under one roof in the south of France.
Chr Hansen is claiming to be first amongst yeast suppliers in commercialising the pure wild yeast strain Torulaspora delbrueckii to add complexity to wines.
California-based Phyterra Yeast has launched three yeast strains to prevent sensory and spoilage problems in wine caused by the formation of hydrogen sulfide during fermentation.
Over seventy yeast strains have been genetically sequenced, allowing insight into their historical evolution and development, and pointing to future improvements.
Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
German ingredients company Nutrinova has increased the price of its
sorbate products by an average of 10 per cent, effective from next
week or "as contracts allow".
Canadian supplier Functional Technologies Corporation has
reinvented its wholly-owned subsidiary, Phyterra Yeast, as it moves
to the brink of bringing its premium yeast offerings to market.
The European Commission opened an in-depth investigation today into
Associated British Foods' plan to buy parts of Dutch yeast producer
GB Ingredients.
Low fat ice cream made using a GM yeast moved closer to being
approved for the European market, as the FSA published its draft
opinion on Unilever technology under novel foods regulation.
The attention of product developers is turning towards health risks
posed by ethyl carbamate, a naturally ocurring substance in
fermented food and beverage products that is now classed as
dangerous as acrylamide and diesel fuel.
Environment Canada has approved the import and manufacture of a
genetically modified yeast variety that is designed to reduce the
levels of the carcinogen ethyl carbamate, a compound that can
naturally occur in fermented foods and...
A new baking enzyme which aims to cut costs on the production line
and increase the shelf life of bakery products has been launched by
ingredients giant Danisco.
New yeast blends to help vintners enhance flavour as they make
wines with ever higher alcohol content have been developed by
international ingredients firm Chr Hansen.
Wineries are getting bigger and their businesses are therefore
exposed to greater risk. In a bid to help producers achieve greater
consistency, Danish ingredients firm Chr Hansen has created blended
yeasts, writes Philippa Nuttall.
Increasing affluence and changes in diet in China to open up new
opportunites for European yeast extract suppliers, but the threat
from Chinese suppliers has kicked off, writes Lindsey
Partos.
Despite a warning in April that raw materials and currency would
have an impact on second half earnings, the UK ingredients firm
Associated British Foods, which in July laid down €1 billion for
leading yeast supplier Burns Philp,...
Eager to grab a slice of the steadily growing market for natural
alternatives to hydrolysed vegetable protein (HVP) seasonings, UK
company Overseal Foods has launched a line of yeast products under
the brand name Yesto-Seal.
