| Ingredients | Production process | Use |
|
Cultures |
Production of yoghurt and cheese cultures through the fermentation of micro-organisms, grown on appropriate bionutrients. |
Used to acidify milk in the production of cheese, set milk and yoghurt, probiotics for gut, immune, respiratory and digestive health. Also used as feed protecton. |
| Emulsifiers | Extraction of fatty acids in vegetable-based oils like palm and soya. |
Used to bind oil and water. Often used in bread, cakes, margarine and ice cream and to reduce fat and salt or to remove trans fat. |
| Enzymes | Production of biocatalysts by bacteria and fungi using corn, sugars, soya and other nitrogen sources as major raw materials. |
Used in detergents, textile processing, animal feed and bioethanol. Also used in feed, bread, juices and wine to promote natural processes and to remove carbohydrates. |
| Gums | Extraction of hydrocolloids from wild plant seeds like locust beans and guar beans, fermentation beet sugar and wheat starch or chemical modification of cellulose. |
Used as thickening, gelling and stabilising agents and to bind water, making it viscous or gel-like. Also used to reduce sugar, fats and carbohydrates. Used in chocolate milk, drinking yoghurt and jam. |
| Stabilisers | Extraction of carrageenan and alginates from farmed and collected red, brown and black seaweeds, pectin from waste lime, lemon and orange peels from juice production. |
Used as thickening, gelling and stabilising agents and to bind water, making it viscous or gel-like. Used in chocolate milk, drinking yoghurt and jam. |
| Sweeteners | Production of non-sugar based sweeteners like xylitol using wastewater from a local pulp mill, rich in carbohydrates. | Used to replace sugar and add or enhance the taste of dairy products, ice-cream and low-calorie products. Sweeteners are often used for oral health or prebiotics and fibres for improved gut health and digestion. Danisco is particularly known for xylitol. |
