July 3-4 2008 New Developments in Food Enzymes

Camden and Chorleywoord Food Research Association, Gloucestershire, UK
www.campden.co.uk Contact Telephone number 01386 842104

The conference will be of interest to scientists, technologists and product development managers working across the board spectrum of the food industry, whether you are looking to improve your understanding of enzymes specific to your food sector or whether you are creatively looking fir new tools to make exciting new products.

"Learn about the latest enzyme applications across a wide range of the food industry including bakery, brewing, fruit, vegetables and meat at this technology based conference. It will be of interest to scientists, technologists, product development managers and ingredient suppliers looking to improve their understanding of enzymes applications to improve current offerings and develop novel products"

A strong line up of speakers includes a representative from Biocatalysts Ltd.

We are launching our new Enzymes for Berry Processing at FIE this year. Starting with 3 new products for blackcurrants, these exciting additions to the Biocatalysts range have been custom tailored to the exact requirements of processors. Whether you are looking to increase anthocyanin levels, juice yield or the amount of dissolved solids, Biocatalysts have a product to suit. In-depth research has shown that different varieties of blackcurrant require different enzyme solutions, there isn’t a “one size fits all” solution to this complex market. This is where Biocatalysts consistently out-performs the competition in identifying specifically what the end user requires and not expecting them to compromise on their ideals with a single, broad spectrum product. We are currently looking for customers to work with to identify new products in this area. If you are processing any berries and would like to discuss your requirements, please contact our Customer Service Department or email sales@biocats.com The new Berry Processing Technical Bulletin is available in pdf format below:

There has been a lot in the food press lately about the bad effects of acrylamide. Acrylamide formation is particularly problematic where bakery products such as biscuits and crackers are baked at high temperatures. Glucose oxidase has been used for many years as a baking improver and to remove sugar and oxygen from foods. Work at Biocatalysts has shown that the use of Glucose oxidase helps to prevent acrylamide formation. This means that bakers who have historically used glucose oxidase will have helped to prevent acrylamide formation. Recently, the use of glucose oxidase to reduce acrylamide formation in cooked foods has been described in US patent 6989167 by Proctor and Gamble. This doesn't mean that current users have to stop using this enzyme, but if you're considering using it as a new procedure to help stop acrylamide formation then you will need to apply for a licence from Proctor & Gamble.

The walls of the reception area of the new facility have remained bare for 3 years since Biocatalysts moved in. This large expanse lent itself to something special documenting the unique history of the company and its surrounding environs. Ex-Managing Director Tony Godfrey has recently provided an artistic solution to this dilemma. He has painted a series of 6 pictures documenting the history of Biocatalysts from its inception at the Express Dairy site in Ruislip, through to the current day. He has also conducted in-depth research into the site that the new factory is on. It is built on an old canal bed and is close to the famous Nantgarw pottery and colliery. Tony has such a connection with the history of this company that he was well-placed to document its evolution and has left a memorable legacy for the future. Many of you who visit Biocatalysts in the future will enjoy viewing this unique view of the company and it’s first 25 years.

If you are a mayonnaise manufacturer looking for a non-GM enzyme to produce a lyso-lecithin with superior emulsifying properties you may be interested in Lipomod 699L. Recent new trials have demonstrated 100-200ml L699L per 1000Kg yolk gives excellent viscosity and a heat stable mayonnaise at pH6, 55°C within 3 hours. This is a low preservative enzyme designed for the Japanese market.

New Enzyme Book available Managing Director Stuart West has contributed to a new book called “Novel enzyme technology for food applications” Printed by Woodhead Publishing (ISBN number 978-1-84569-132-5) this book is an authorative tome covering how to improve enzyme performance in food applications, immobilised enzymes, using enzymes to improve texture, flavour and the functional attributes of food. The book is a great read and available on www.amazon.co.uk

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