The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Lallemand Bio-Ingredients has announced the acquisition of Solyve, a specialist in enzyme production, as part of its strategy to bolster its offerings in microbial solutions for the food and beverage sector.

Clementina Dellomonaco, senior vice president of food biosciences at IFF, explores how cutting-edge enzyme and culture technologies are helping manufacturers overcome food system challenges.

DSM-Firmenich has unveiled MaxirenEVO, a novel coagulant enzyme aimed at enhancing the cheese production process.

IFF has launched a new enzymatic texturizing solution, aiming to ‘transform’ the texture of dairy and plant-based fresh fermented foods.

IFF has launched Diazyme Nolo, an innovative enzyme designed to improve the taste and production efficiency of no- and low-alcohol beverages

Digestiva, a biotechnology firm specialising in enzyme development for the food industry, has completed a funding round, raising $18.4m.

Roquette and Bonumose have signed an agreement to advance the development and scalability of tagatose, a natural-origin sweetener.