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Wednesday, November 16, 2011 - 16:40
As a processing aid the enzyme Transglutaminase is not an ingredient under both current law and future law. It has not be included in the list of ingredients… Read the complete document as PDF, please. |
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Thursday, January 13, 2011 - 17:13
On 15th of October, the Bundesrat, the representative federal constitutional body of the 16 German regional states, has asked the federal Government to plead for a clear and explicit labelling of combined reformed meat products in the European Union. This concerns products in which through the application of special technologies, including Transglutaminase, several smaller meat pieces are combined to so-called (re)formed meat. We at Ajinomoto Foods Europe SAS, producer of ACTIVA® Transglutaminase preparations, would like to welcome this official support from the German Länder for an early and mandatory labelling requirement for combined meat parts at EU level... Please read the complete statement as PDF. |
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Wednesday, January 12, 2011 - 17:07
ACTIVA® EB is composed of caseinate, enzyme Transglutaminase and maltodextrin as the carrier of Transglutaminase. In the final foodstuff only caseinate has to be labeled in the list of ingredients if it is not used in the same way and with the same purpose as processing aids... Please download the complete statement as PDF. ACTIVA® PB contains enzyme Transglutaminase and pork protein as key ingredients. In the final foodstuff, by best, only pork protein may be labeled in the list of ingredients if it is not used in the same way and with the same purpose as processing aids... Please download the complete statement as PDF. |
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Thursday, May 27, 2010 - 02:04
Please read the result of the poll as PDF. |
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Thursday, May 27, 2010 - 02:01
Following intensifying discussions on the use of technologies and particularly those that combine meat and fish parts, PA Europe requested TNS Emnid to test the opinions of German consumers through a national representative opinion poll. The poll was held by telephone among 1003 respondents between 6-7 May 2010... Please read the complete statement as PDF. |
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Friday, May 21, 2010 - 06:40
We, Ajinomoto Foods EUROPE SAS, following the EU parliament’s decision of May 19th 2010 on Thrombin would like to stress the following... Please read the complete statement as PDF. |
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Wednesday, May 12, 2010 - 17:45
The use of transglutaminase in foodstuffs is to be judged on the basis of the applying general rules (compare the statement of the German Federal Ministry of Food, Agriculture and Consumer Protection of 23 July 2008). There is no positive list in Germany regulating the use of food enzymes. |
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Wednesday, May 12, 2010 - 15:49
For celiac disease to occur, gliadin peptides must be produced and deamidated in the intestinal tract. Patients with celiac disease should avoid foods containing gluten, regardless of wether or not they contain TG. If, for example, a non-wheat food is ingested, specifically a food in which AJI-TG was used but that does not contain gluten, is the absence of gluten means that gliadin peptide will not be produced in the intestinal tract, so there is no need to be concerned with deamidation by AJI-TG... Please read the complete statement as PDF. |
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Monday, April 26, 2010 - 12:15
We, Ajinomoto Foods Europe SAS, producer of ACTIVA® transglutaminase preparations, would like to react to recent negative German media reports on transglutaminase and its use. Over the past fifteen years, ACTIVA® transglutaminase preparations have been widely used in EUROPE by meat, faish, dairy industries, as well as other food industries in full compliance with all regulatory and safety requirements. Like other food enzymes used in bakery or cheese, transglutaminase has been widely accepted by the industry owning to its unique function which brings economical and environmental benefits to food industries and ultimately to the customers... Please download the complete statement as PDF. |
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Sunday, April 25, 2010 - 18:48
The immense carbon footprint of meat production and the state of the world’s economy discourage wasteful behavior by both consumers and industries, and the considered use of natural enzymes to help avoid food waste is positively considered by most, if not all. In close conjunction with the European Commission and the Member States of the European Read the complete press statement as PDF. |
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