Dsm IP Assets B.v.

Gist-brocades N.v.

Gist-brocades B.v.

Rutger Jan Van Rooijen

Lex De Boer

Roelf Bernhard Meima

Pieter Jan Arnoldus Maria Plomp

Albertus Alard Van Dijk

Johanna Henrica Gerdina Maria Mutsaers

Thibaut José Wenzel

Peter Johannes Schoppink

Paul Klaassen

Ronald Baankreis

The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.

Process for food production

Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step. The invention also relates to food products obtained from the process of the invention.

Food production process

Asparaginase and its use in food production

Transformed yeasts are provided which constitutively express a hexose transporter gene. The transformed yeast can be used in the beer, bread, wine and whisky production.

Transformed yeast strains

Introduction of futile cycles in the glycolytic pathway of yeast strains enables enhanced gas production and ethanol production under stress conditions, e.g. in a sugar-rich dough having a sugar content of higher than 3% weight percentage based on flour, e.g. 20%, or at high ethanol concentration in an industrial ethanol production process.

Increased production of carbon dioxide by yeast in flour-containing dough

Growing community of inventors

Ede, Netherlands

Rutger Jan Van Rooijen