Enzymit, an Israeli development state company, has secured $5 million in funding to further develop its AI platform that can greatly speed the development of novel enzymes. The technology has the potential to cut the cost of many ingredients now made...
By By Scott Steinford, Founder and President, CoQ10 Association
Very few ingredients have enjoyed the consistent growth that CoQ10 has experienced in the past 20 years. In 2000, the global market for ubiquinone had just surpassed 35 metric tons of CoQ10 demand and ubiquinol had yet to be introduced.
Research into the optimisation of single droplet spray drying could aid the production of powdered formulations containing heat-sensitive ingredients such as enzymes and probiotics, according to a new review.
The Association of Manufacturers and Formulators of Enzyme Products has welcomed EFSA’s draft guidelines for assessing food enzyme safety, but cautioned that regulation should be proportionate and clear.
The food and beverage enzyme market looks set to continue growing, says Danisco chief, as food firms turn to processing aid to solve issues of cost, safety and quality, and new health and nutrition benefits are uncovered.
Enzyme technology can be a more economical and environmentally friendly way of converting low value agricultural produce and transgenic plants into high-value industrial products like health foods and sweeteners, says a new review.
Californian supplement manufacturer Source Naturals is promoting an
improved version of its phosphatidyl serine (PS) soft gels, with
the claim that the product contains the most shelf-stable PS
With growing interest in the role played by genes on health, the
Fred Hutchinson Cancer Research Center in the US is conducting a
study, called DIGEST, to examine the interplay of genes and diet on
the body's detoxifying machinery.