They rarely appear on labels, but enzymes can produce very visible results for product developers, Lynda Searby reports.

EFSA says that its experts have identified hundreds of scientific studies to consider for the Authority’s first full risk assessment of acrylamide.

Enzymes can be used during the processing of foods within these segments to improve the health profile of the final products.

Functional Technologies has received a letter of commitment from a global yeast production and technology specialist for initial production and supply

Resource-scarce bakery and snacks small and medium-sized enterprises (SMEs will benefit from revised acrylamide reduction pamphlets, according to tra

As potatoes are a major food crop, improving their nutritional value will contribute to the UN 2030 Agenda for Sustainable Development, provided that

GRAS approval of Functional Technologies' yeast strain should drive the push towards commercialisation and aid bakery and snacks manufacturers in the

Functional Technologies Corp. has been granted GRAS status for its proprietary acrylamide-preventing yeast strains for use in food and beverage applic

The UK FSA has published interim results from its fifth and latest study looking at levels of acrylamide, furan and the process contaminants in a rang