The potential to innovate is high within food ingredients, as food manufacturers regularly seek to reformulate food and beverage products to cut costs, extend shelf life and provide specific health benefits.
Here, partnerships are increasingly important, enabling us to pool resources with relevant companies that have complementary technology and products. Partnering with customers is key to our strategy.
Each year, we encourage the development of the next generation of innovators through our innovation award schemes in the US and China, where university students compete to take first prize. In addition to strengthening our ties with academia, the schemes serve as a source of inspiration for our own work.
Stabilisers satisfy cream trend
Our new line of stabilisers, the GRINDSTED® WPB Series, responds to the growing demand in South America for reduced-fat UHT dairy cream with improved viscosity. Suitable for light or standard dairy cream products, the stabilisers offer several cost-saving process advantages, including easy flow and higher filling temperatures.
Powerful emulsifier for spreads and chocolate
New GRINDSTED® PGPR Super is a versatile emulsifier for stable low-fat spreads and smooth-flowing chocolate. Production at our plant in Brazil ensures South American customers fast deliveries with no import taxes.
Read more about GRINDSTED® PGPR
High-performance xanthan gum
Patented technology lies behind our new GRINDSTED® Xanthan, which delivers an industrial breakthrough in the form of consistent high performance at a low dose.
Read more about GRINDSTED® Xanthan
Opportunities for new quark desserts
Eastern markets gained new opportunities to turn traditional quark into new value-added desserts with the launch our GRINDSTED® PF 500 Creamline Stabiliser Systems. Suitable for hot filling, the range makes it possible to achieve a diversity of gelled, semi-gelled and creamy textures.
CRISPR technology in yogurt
New freeze-dried cultures with a natural resistance to known bacteriophages will soon be added to our range of yogurt cultures and cheese acidifiers. Based on our patented CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) technology, the cultures secure consistent, stable processing.
Read the company news: Danisco at the forefront of phage-resistant bacteria research
Cultures with improved viability
Further developments in our encapsulation technology have made it possible to improve the viability of food cultures at intermediate moisture levels and elevated temperatures.
Read more about Danisco's cultures
Probiotics in genomic study
A study of bacterial and human genomics is now complete. A highlight of our ongoing probiotic research, the study has characterised differences in the response of human cells when exposed to probiotic or pathogenic strains.
Read more about Danisco's probiotics
Global definition of dietary fibre
A Danisco team has worked with a number of interest groups to secure a globally accepted definition of dietary fibre. These efforts have now contributed to the adoption of a physiology-based definition of dietary fibre in European legislation and by the Codex Alimentarius Committee under the World Health Organization. This opens new opportunities for our speciality carbohydrate Litesse®.
Read more about Litesse®
Healthy extracts in focus
Evesse™ apple extracts, rich in the polyphenol epicatechin, and ActivK™, a natural source of vitamin K2, are new focus areas for our health & nutrition pipeline. The ingredients are linked to cardiovascular and bone health respectively.
Unique dental claim
Xylitol has a strong future ahead as the only polyol currently recognised by the European Food Safety Authority for its unique dental benefits. EFSA has declared a positive opinion of the Article 14 claim “100% xylitol chewing gum reduces the risk of plaque in children.”
Read more about Xylitol or get an overview of Danisco's solutions for oral care.
World’s first sustainable emulsifiers
Sustainability takes high priority at all levels of our organisation. We are proud to be the first food ingredients producer to offer emulsifiers based on sustainable palm oil or palm kernel oil. Our sustainable emulsifiers meet the growing consumer demand for ethical products.
Read our company news: Danisco first with sustainable emulsifier or more about Danisco's emulsifiers.
Vegetable-based plasticiser for PVC cling film
A decision by the Brazilian authorities to ban the use of diotyl adipate (DOA) in PVC cling film prompted a fast response from a Danisco team. The result is GRINDSTED® ACETEM 60, a vegetable-based plasticiser that brings functionality, value and sustainability to the PVC cling film industry.
Browse through our climate-friendly solutions
FoodPro® Cleanline is a unique enzyme that overcomes the common issue of fouling in dairy UHT units. By limiting the ability of milk proteins to settle and caramelise on the heat exchanger, the enzyme ensures a longer interval between cleaning cycles and up to 15% more capacity. Consumption of harsh cleaning chemicals and energy is also reduced.
Read our company news: New Danisco enzyme to solve a foul dairy problem or about Danisco's enzymes for dairy.
