The food ingredients industry is likely to improve the food supply chain’s sustainability. One such company is DSM Food Specialties, which is always in search of ways to utilize technologies and ingredients to get more out of by-products and raw materials. If all the ingredient companies follow a similar suit, sustainability will be enhanced. Two major acquisitions were made by DSM last year on the cultures and enzymes business. The first acquisition was buying the enzymes and cultures division of Cargill for $113 million and California’s enzymes firm, Verenium for $49 million. The world’s market for enzymes only is projected to be worth about $2.4 billion by the year 2018. This is according to an evaluation conducted by Research and Markets, in which DSM is a key player.
Enzymes’ use is an environmentally friendly means of extracting large quantities of oil from rapeseed and soybeans. This method has been thought to increase high-quality oils’ yield by 3 to 4 percent. In addition to oil, cultures can also be used in cottage cheese production to capture more proteins. This in turn lowers waste enzymes for brewing companies. It removes an entire cooling step and consequently reduces enzymes and carbon footprints for bread to lengthen its shelf life. Extraction of more from raw materials and reduction or utilization of waste is not only about the potential advantage to the environment, but it is also a means of product differentiation for food producers. It serves as a significant way of saving money. It is evident that affordable products can be made for consumers and more can be obtained from products, while at the same time promoting consumer health.
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