Edited by Daphna Havkin-Frenkel and Faith C. Belanger
Biotechnology can deliver complex flavours both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic engineeringof biosynthetic pathways to produce high-value secondary metabolites that can enhance the flavours of food products. Biotechnology is also playing an increasingly important role in the breeding of food crops for enhanced flavour.
This book provides a unique overview of the current state of the art of flavour production through biotechnology, examining the principles and current methods of producing flavours from plants and other organisms. Chapters are included on plant tissue culture, genetic engineering of plants for flavour improvement and genetic engineering of bacteria and fungi for flavour improvement of fermented beverages and dairy products. The book is directed at food scientists and technologists in the food and flavour industries as well as academics and ingredients suppliers.
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The range extends from the automation of inverter-controlled dough mixer applications to increasing the effectiveness of the overall system (Overall Equipment Effectiveness, OEE) up to production-enhancing robot technology. For example, using the MES-IT interface module, continuous communication can be realized simply even in a heterogeneous, historically grown application structure – a so-called “brownfield” production plant – by interconnecting island solutions. Fully in line with Industry 4.0, the module acquires production data and test results at each stage of production and transmits them in real time to higher-level systems. These enable the systems to produce clear, meaningful evaluations by using Excel, SAP or pre-prepared reports. The link to existing systems can be established quickly without interrupting machine sequences. Preventive maintenance is a big issue in the food industry. If a machine fails without prior warning, the complete batch normally has to be disposed of. Flexible maintenance and service concepts like FAG SmartCheck or the life-cycle software tool MAPS offer a remedy. FAG SmartCheck, for example, detects and reports the first vibrations in a drive long before any noise is emitted. As a result, the reaction time up to machine failure is considerably greater and the maintenance cycle can be adapted to production at a suitably early stage. To increase plant flexibility and availability, it often makes sense to use robots. If several products are manufactured, packaged or removed on one line, the timing can be configured to be significantly faster and more cost-efficient by using space-saving robots and camera systems. At the same time the high hygiene standards of the food industry are met. The fully integrated automation concept iQ Platform ultimately combines all components up to robot control on one single platform and ensures seamless communication within the plant.
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Robot
Robot
Cabinplant has developed new customised lines using the latest robot and vision technology. In addition to ’pick’ and ‘place’, Cabinplant is adding a third dimension by integrating ‘processing’ to the solution. The labour-saving solutions are resulting in higher yield and improved quality compared to manual handling. Features include vision control, for measuring weight and dimensions; tracking of product and package; automatic trimming; waste removal and reduced give-away. The machine is completely washable and composed entirely of stainless steel. The latest robot technology development for sardines includes the automatic cross-packing of sardines in cans and full traceability of product and packaging. This solution integrates grading, nobbing and packing in one operation. For shrimp, the solution carries out automatic de-heading, full traceability of product and package and integrates size/colour grading and packing.

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Bench-top incubators
A range of compact, space-saving benchtop incubators, which provide excellent choice and flexibility for the laboratory scientist, are now available. These incubators, or hybridisation units, provide a chamber temperature from ambient temperature to 85ºC and are ideal for many laboratory tasks, such as cell and tissue culture applications. The range includes 21 models, all of which feature microprocessor control of temperature in precise 0.1ºC increments, as well as a continuous and programmable timer function which is easily viewed on the LCD screen. Accuracy is maintained to within ±0.2ºC. The standard incubator is supplied with stainless steel mesh shelves, and other options are available with specialist vortex, orbital, rocking or reciprocal shaking platforms. All of the incubators (except the standard model), can be supplied with hybridisation rotisseries for enhanced function. The incubators are compact and stackable, and thus have only a small footprint, ensuring maximum space-saving and multi-tasking for the busy, modern laboratory.
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Authentic beef flavour collection
Today’s consumers want meat dishes to taste homemade, be thoroughly healthy and be prepared rather quickly. The beef flavour collection from Symrise offers flavour solutions for the food industry that meet these needs. Most importantly, the collection provides an authentic and delicious flavour, no matter how the dishes are cooked. While sautéed dishes used to be the main favourite, nowadays people enjoy the broad spectrum of flavours in gently cooked dishes. These foods offer consumers a special sensory experience. The new beef flavourings appeal to people across the globe, and take regional preferences into account along with the prevailing trends towards natural and healthy foods. The collection reflects both traditional eating habits and cultural influences as well as national approaches to preparing foods and different cooking styles.
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