Euromed presented its newly launched products made from functional Mediterranean fruit and vegetable extracts at this year’s Vitafoods Europe event. The range now also includes lemon extracts, all of which are sustainably sourced and gently processed with Pure-Hydro Process™ water-only extraction technology.
Manchester-based Stream Sensing, a spin-out of Industrial Tomography Systems (ITS) – a world leader in tomography-based analytical process instrumentation – has launched a unique technology that enables automated, in-line rheology measurement for fluid process optimisation. Suitable for complex fluids, the Stream Line Rheometer and accompanying software will help improve process efficiency in the personal care, […]
When developing and launching new products, speed is a critical factor. However, sensitive ingredients and solvent-based processes often present manufacturers with technological challenges. In process expert and plant manufacturer Glatt’s upgraded technology centre, support from initial idea and scale-up to industrial production is readily available.
At the company’s Technology Centre in Weimar, Glatt operates a unique fluid bed system that processes solvent-based products in a vacuum or using nitrogen as the process gas. As such, demand is high for scale-up tests, product sample production or short-term contract manufacturing services until the client’s own production plant has been commissioned.
However, a new fluid bed granulator and coater for innovative solvent-based processes has recently become available. The batch-mode apparatus is ideal for small and medium campaigns that include frequent cleaning cycles. Special explosion protection measures, a 12 bar pressure shock-resistant design and a scrubber to separate the solvents ensure a high level of safety for both employees and the environment. The superior hygienic conditions also allow the production of Kosher and Halal food products. Not only does the facility’s production capacity now reach into the three-digit tonne range, a new laboratory also allows feasibility tests on fluidised bed and spouted bed systems to be done under GMP conditions.
Customers benefit from optimal conditions when it comes to optimising product properties. These include better bioavailability, flowability and the absence of dust, improved solubility, tabletable agglomerates, pellet formulations with functional coatings, controlled release spraying of active ingredients, extracts with solvents, drying of solvent-based products and the microencapsulation of volatile and sensitive substances.
Products requiring improved bioavailability are emulsified and coated in a liquid phase by micro- or nano-encapsulation. However, granules or pellets that are dust-free, easily compressible and have a longer storage life are preferred when formulating final products. Spray granulation in the fluidised bed for drying and granulate formation in one step is the first choice for this. In addition to the capacity expansion, the existing plant can also now accommodate continuous spray granulation processes.
Filtrox AG has redesigned their recycling shredder to make it more efficient and to fit into confined spaces.
Filtrox, a globally operating company based in the Swiss town of St. Gallen, develops and produces layered filters of various shapes and sizes for use in food production as well as in the chemical and pharmaceutical industries. Offcuts produced during the cutting process were previously shredded using two machines and then transported away via chutes to either side of the shredding plants, both of which had two containers for this purpose. However, this solution required an enormous amount of space, which considerably impeded the work processes.
The company therefore sought an alternative option and found what it was looking for at Erdwich Zerkleinerungs-Systeme GmbH: The company from Igling in Bavaria adapted a model for cardboard shredding to the confined conditions on site in such a way that the two newly installed plants require less space overall and the volume of filter material residues is now reduced by more than 90 per cent. In this way, emptying of the directly connected collection container is also less frequent.
Filter layers perform complex tasks in the chemical, food and life science industries by removing a wide variety of particles from liquids, depending on the purpose for which they are used. For example, they ensure that the cork taste disappears from wine and turbidity from beer and are used to purify extracts or fermentation broths that are subsequently processed in the flavouring industry or for pharmaceutical purposes.
“To achieve this effect, the filter layers used for depth filtration consist of a cellulose or polymer fibre matrix,” explains Dennis Haag, Head of Engineering and Maintenance, at Filtrox. “The matrix is enriched with mineral filter aids and bonded together via a resin binder.”
Although the material thickness of the filter layers is only between 3.2 and 4.6 mm on average, the efficient shredding of the materials is a challenge. “Since the filter layers consist of a very dense, fibrous material, it is essential to take this into account when designing the plant,” reports Harald Erdwich, Managing Director of Erdwich Zerkleinerungs-Systeme. “Otherwise, the filter layers may not be drawn in properly by the knives with the result that the machine may consequently work inefficiently.” Another problem was the lack of space in Filtrox’s production hall. The new plants, which were to replace the two machines previously used, therefore required a particularly compact design so that the work processes would be inhibited as little as possible. This applies, for example, to the collection containers, which have to be removed regularly and replaced by empty containers.
After material tests in their in-house Technical Centre and evaluation of the space conditions, the Erdwich experts decided to modify the FKZ fine cardboard shredder for use at Filtrox. While the previous FKZ1300 and FKZ1600 models are relatively large with cutting unit sizes of 1,278 and 1,616 mm respectively, a much smaller version had to be developed for filter layer shredding. Due to the limited space available, the two FKZ200s used at Filtrox have a very small cutting unit with a width of approximately 200 mm and specially adapted hoppers, as well as a low drive power of 2.2 kW each. The filter trimmings, fed directly from the processing machine, have a width of between 10 and 50 mm, depending on the product. Thus, a throughput of about 140 kg/h can be achieved per shredding plant.
“Another reason for the high throughput is the knife system,” explains Erdwich. “Ordinary knives are often not able to grip some materials properly, so that manual help, for example with a manual feed press, is required. This problem does not occur with the ripper blades, because they have a better grip on the material and thus achieve a more efficient feed behaviour.”
The integrated comb ensures that the material does not wrap around the cutting rotor and can be shredded without problems. In the subsequent shredding process, the filter layers are not so much cut as torn apart, which happens regardless of the material: The blade insertion sequence does not have to be adapted for different types of filter layer, but works equally well for all types.
After the material has been shredded to a size of about 20 x 50 mm, it is transported by a screw conveyor with a drive power of 1.1 kW into a collecting container with a capacity of about 1000 litres. The entire shredding and collection process takes place in a very confined space. The compact design not only facilitates exchanging the containers, but also makes the machine very easy to maintain, for example, by allowing easy cleaning of the built-in sieve.
Filtrox now also saves space through the shredding process itself. This is because it was possible to reduce the volume of the filter layers by approximately 97 percent by commissioning the new plants. This means that the collection container has to be emptied less often, saving valuable working time. The shredded material is then processed further.
Bergamot from Calabria, Italy
Synergy Flavours has drawn on the 130-year heritage of its Italian business to develop a new Italian Provenance citrus range, which taps into consumer demand for premiumisation and increased product transparency. The extracts, developed using traditional extraction techniques to produce distillates, infusions and washes, include Calabrian lemon, Italian blood orange, Italian bergamot, Sicilian blonde orange, Sicilian mandarin, Sicilian lemon and Ligurian / Sicilian chinotto.
The new extracts deliver signature flavours to products from beverages, to baked goods and dairy products. Customers can add a sweet and juicy taste to their products with Sicilian blonde orange, or a complex sweet and sour note with Sicilian mandarin. For a distinct fresh, zesty aroma with a bitter and pungent profile, they can consider Italian bergamot, which is particularly suited to tea (Earl Grey), juices and alcoholic beverage applications.
Giorgio Ferluga, technical manager, Synergy Flavours Italy, commented: “Italy is world-renowned for citrus and particularly lemon, which has been cultivated here for over 1,000 years. Processing the highest quality fruits directly from nature in a sustainable way enables us to deliver natural and authentic citrus profiles that meet the specific application requirements of our customers. Our contracts and agreements with domestic suppliers in Italian growing regions guarantee reliable and efficient supply. Alongside this, our rich heritage and citrus know-how means we can help provide new inspiration to our customers so that they can excite consumers’ taste buds.”
Synergy has decades of experience in developing citrus profiles using a range of extraction methods and using different techniques to create natural flavours. This expertise has culminated in Synergy’s new global Citrusology programme, which includes a series of educational webinars, that help food and beverage manufacturers to explore the nuances of flavour across regions and citrus varieties. The goal of this programme is to help customers find their path to provenance, whether that be through a natural flavour which delivers a signature tone and is reminiscent in profile to the provenance material, or by enabling provenance declarations through named source ingredients, such as the new Italian extracts.
Vicky Berry, European Business Development Manager, Synergy Flavours, commented: “While provenance is a growing trend for consumers, manufacturers have many choices and considerations when it comes to creating a provenance-inspired citrus product. In some markets and for some consumers, using named source materials is the preference, however, there are regulations and supply considerations to be taken into account. There is no ‘one size fits all’ and a whole world of possibilities exist when innovating with citrus. We work collaboratively with every customer to help them to take their citrus products to a new level.”
International Molasses, a leading supplier of molasses and natural sweeteners, has introduced CaneRite™ Panela, an all-natural, free-flowing powder sweetener made from the freshly squeezed juice of the entire sugar cane plant. Unlike conventional “raw sugar” products, CaneRite Panela is unrefined and non-centrifuged, so that it authentically and comprehensively retains all the cane plant’s original flavor and nutritional benefits.
Characterized by mellow notes of toffee and caramel, CaneRite Panela’s flavor profile delivers a satisfying, “sweet but not too sweet” taste. Its nutritional profile is equally impressive: by keeping all nutrients inherent to the whole cane plant – including magnesium phosphorus, potassium, calcium, manganese, iron, and zinc – CaneRite Panela has five times the vitamins and minerals of raw sugar. The product is also is rich in antioxidants.
Panela is a traditional staple in Latin America and many other parts of the world. Its ability to harness the
wholesomeness of cane juice has been generally ignored by food manufacturers in the United States; with CaneRite Panela, International Molasses is making the core ingredient available to North American food manufacturers in a form that is easy to use in a wide array of formulations.
CaneRite Panela is an attractive sweetener option for a variety of food applications, including spices, BBQ and other sauces, cookies, bakery items, bars and confectionary items. For solids, CaneRite Panela offers excellent binding properties and a natural brown coloring with caramel notes. For all applications, it aligns with non-GMO and clean label ingredient claims increasingly popular with modern consumers.
“CaneRite Panela combines the flavour and nutrition benefits of a sweetener widely used in other markets with an ease of formulation attractive to North American food manufacturers,” said Amy Targan, President of International Molasses and its sister company, Malt Products Corp. “It also amounts to a sort of ‘nature-made’ brown sugar, eliminating the multi-step process often utilized to produce brown sugars by combining white sugar with molasses products.”
CaneRite Panela is sourced from sustainable farms in Ecuador that have been recognized for their development of innovative methods of organic farming. Officially known as the ReBird-Avez Project, the initiative fosters protection and propagation of native birds and insects – and utilizes these species to control pests, thereby allowing farmers to eliminate pesticide use.
Astaxanthin powder
AstaReal is launching its astaxanthin brand NOVASTA® for antioxidant-rich pet food and feed supplements in the European market. With its high content of natural astaxanthin and additional valuable carotenoids, proteins, carbohydrates and essential fatty acids, the wholesome ingredient supports optimal health and nutrition for a variety of animals.
Astaxanthin is nature’s most powerful antioxidant. Derived from the microalgae species Haematococcus pluvialis, studies have shown that it has wide-ranging benefits for muscles, eyes, the brain, immune system and much more. As it is suitable for all animals, including pets and those in competitive sport, agriculture and aquaculture, the market opportunities for NOVASTA are vast.
For farmers, safeguarding animal health is key to achieving the highest possible yield from cattle, pigs, sheep, poultry and other livestock. NOVASTA supports productivity in agriculture by encouraging improved fertility, better growth during suckling, more successfully hatched chicks and stronger immune defence for overall health.
Moreover, NOVASTA ensures optimal growth, health and pigmentation in fish and crustaceans. It also allows aquaculturists to use fewer fish-based products, as it is derived wholly from algae in environmentally sound aquaculture.
Microalgae-derived astaxanthin represents a sustainable and naturally sourced feed ingredient with excellent eco credentials. In addition, it is easy to combine with other nutrients for a wide array of innovative animal products such as dry and wet food, powder mixes, extruded snacks, soft chews, flakes, tablets, softgel capsules and liquid solutions.
Synergy Flavours has launched ‘Inspiring Fruits’, a collection of fruit essences, natural named flavours and depictable flavours. The newest addition to the Synergy Pure range of extracts and essences, the collection offers manufacturers a range of natural solutions to suit a variety of food and drink applications.
The Inspiring Fruits collection consists of essences, natural named flavours, and depictable flavours, including pear, sour cherry, peach, strawberry, raspberry, and blackcurrant. As the essences are made using only high-quality raw materials, there are multiple labelling options for manufacturers, including clean-label, being depictable on-pack, and natural named flavours, which meet the new standard for organic-suitable flavours as set by the EU under regulation 2018/248. With requests for provenance and transparency increasing, Synergy has also worked closely with suppliers to offer British provenance with the raspberry, strawberry and blackcurrant essences.
Using this approach, Synergy has been able to capture and enhance the best aromatic notes that are associated with each fruit. For example, in the sour cherry essence, this means efficiently extracting ‘dark’ aromatic compounds that are characteristic of the sweetness within a cherry’s flavour, and for the strawberry product, capturing the ‘jammy’ notes that are typical of ripened strawberries.
Eric Zabiolle, General Manager of Southern Europe, Synergy Flavours, commented: “Manufacturers are innovating and catering to demand from consumers for more natural ingredients across food and beverage products. At Synergy, we use a blend of art, science and insight to capture and preserve the best of what nature has to offer, so that we can provide our customers with tailored solutions whilst keeping product labels as ‘clean’ and natural as possible. By developing these essences, natural named flavours, and depictable flavours, we’re able to provide a true-to-nature range that offers authenticity and flexibility to meet the demands of today’s consumers. All of our solutions, including our wider Synergy Pure™ range, are easily tailored to meet specific taste challenges, and this is something we work on closely with our customers.”
WLS, a ProMach product brand, has showcased its latest RFID labelling solutions at Pack Expo Las Vegas. To meet the unique needs of each customer, WLS has adapted its high-speed pressure sensitive label applicators and label printers to incorporate the latest RFID technology.
By applying RFID labels to vials, bottles, tubes, syringes and devices, WLS delivers dynamic labels that can lock-in select variable data while allowing other variable data to be updated through the life of the product. This simplifies inventory control for end users while providing product verification and authenticity for manufacturers.
“At WLS, we build close, collaborative partnerships with our customers while solving their most complex labelling challenges. Given our extensive experience integrating variable data printers, vision inspection systems and serialization with our high-speed labellers, RFID is a natural progression for us,” said Peter Sarvey, Director of Business Development at WLS. “The adoption of RFID labels is being driven by pharmaceutical and medical device manufacturers that want to offer improved traceability and product authentication as well as end users who require products with a dynamic fingerprint to track dosages and inventories. RFID labels can be valuable to any industry interested in improving traceability and product authentication, not just hospitals and pharmacies.”
RFID-Ready Labelers from WLS are designed to apply pressure sensitive labels embedded with RFID inlays from the converter. The RFID labels are read, written (encoded), locked or unlocked, verified, applied to the product and re-verified (as needed). The label web path has been configured to preserve the integrity of the RFID chips and antennas during the label application process.
Variable data printing with vision inspection systems can be coupled with RFID-Ready Labelers. WLS options for rejected label reconciliation, assurance labelling and rejected product removal are all offered for RFID-Ready Labelers as with their standard labellers.
RFID-enabled label application systems from WLS provide dual label heads feeding a single vacuum drum applicator. The first label head releases a standard pressure sensitive label onto the vacuum drum while the second label head releases the wet RFID tag, synchronized and centred, onto the standard pressure sensitive label, enabling the vacuum drum to apply both the wet RFID tag with the standard pressure sensitive label onto the product. This is a simple, cost-effective way to enable high-speed RFID labelling, allowing WLS customers to keep their existing standard labels.
The wet RFID tags are read, written, locked or unlocked (as required) and verified prior to being married with the standard label and applied to the product. Once applied to the product, the RFID label is re-verified (as needed). The wet RFID label web path has been configured to preserve the integrity of the RFID chips and antennas during the label application process.
RFID-ready print stands
RFID-ready print stands from WLS are designed to print on pressure sensitive labels embedded with RFID inlays from the converter, providing an off-line solution for incorporating RFID labels with variable data printing or whole-label printing. The RFID labels are read, written (encoded), locked or unlocked (as required) and verified all while the label is being printed. The roll-to-roll label web path has been configured to preserve the integrity of the RFID chips and antennas during the printing process.
Utilizing an off-line, stand-alone, on-demand RFID-Ready Print Stand allows WLS customers to adopt RFID labelling without altering or upgrading their existing labellers. The high-speed RFID-ready print stands incorporate full-label vision inspection with rejected label removal and verification, verifying the printed label and the encoded RFID tag.
Beyond healthcare, product manufacturers in a wide variety of industries are increasingly interested in RFID labeling to improve traceability, guarantee authenticity and provide end users with enhanced inventory control. WLS is excited to provide a complete RFID labeling solution to customers.
Based on hydrocolloids (stabilisers and emulsifiers) Faravelli’s FARA® functional systems have always guaranteed the best balance between innovation, cost and quality.
FARA functional systems, from the simplest to the most sophisticated, are tailor-made, following specific customer requests.
The blends include emulsifiers, natural hydrocolloids and functional ingredients that give foods and beverages unique characteristics, for example a well-defined structure, good resistance to thermal stress, improved consistency, or a characteristic and consistent taste
The added value is not limited to improving product quality. Functional Systems, in fact, simplify the phases of research and development, quality control and approval of raw materials, with important economic, practical and operational advantages.
They can be used in the most varied sectors of the food industry.
A rapidly growing trend, the plant-based diet favours the consumption of plant-based foods, such as fruit and vegetables, but also nuts, seeds and oils, whole grains, and legumes. In addition, although not biologically classified as plants, mushroom and algae products are also included in the definition.
According to a 2017 Mintel study, which is also collected by the Plant Based Association, taste is the main driver in consumer decision-making, even for plant-based foods. Therefore, it is important to offer products on the market that are not only healthy, but also have the organoleptic characteristics that consumers are looking for.
Faravelli has developed a range of functional systems purposely dedicated to the vegan and vegetarian sector, the latest launches being Faramix HH 105 – intended for vegetarian meat alternatives – Faramix FV 104 for bakery products, both savoury and sweet.
FARAMIX HH105 is a functional system to obtain a “meat-no-meat” product (hamburgers, meatballs, sausages) with visual characteristics and compactness identical to classic ones: meaty, juicy, pleasant to the palate.
Within the plant-based diet, the “meat-no-meat” category is growing just as fast and responds to the new needs and sensitivities of a growing consumer segment.
Plant-based meat is produced directly from plants. Like animal meat, it is composed of proteins, fats, vitamins, minerals and water.
The new generation of plant-based meat looks, cooks, and tastes just like conventional meat.
– very juicy despite the absence of fats
– neutral taste (soya is not perceived at all), no flavouring, therefore very adaptable to the taste
– structure identical to the classic meat burger, without syneresis
– very versatile, it can be adapted to the most diverse recipe and format requirements, while maintaining its juiciness and fat-free characteristics
In bakery products, appearance is decisive for the consumer’s purchasing choice: if they are shiny and golden, they are perceived as fragrant, fresh and appetising.
FARAMIX FV-104 is a functional system for the surface treatment of bakery products, formulated by Faravelli Food Application Laboratory.
Ideal for vegan products, FARAMIX FV-104 is egg-free and based on modified starch. It is a gloss and glazing agent, perfect for savoury and sweet bakery products because it does not affect the taste of the finished product. Its application makes products shine and gives them a stable golden glaze.
Thanks to its adhesive capacity, FARAMIX FV-104 also allows you to decorate the surface of products with seeds, grains or coconut flakes.
FARAMIX FV-104 is used diluted directly on the surface of the products. It is also suitable as a preparatory treatment for filling and freezing processes.
The prerequisites of a reliable partner in the production of powder blends includes first-class expertise in the selection of raw materials available on the market, special attention to food safety issues and a state-of-the-art production plant.
Faravelli’s production plant is located in Nerviano, near Milan. It houses a packaging line for customisable solutions and an application laboratory where finished products are tested with methods that closely reflect the final application.
Both the production plant and the Applications Laboratory operate within the Faravelli quality system and are certified according to ISO, IFS, HACCP and FDA standards.
March 2024
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