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.
Microalgae
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.
The best aromatic notes
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.”
Pressure sensitive labels with RFID
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.
Customers can keep existing standard labels
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.
FARA functional systems for the vegan and vegetarian world
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 HH 105
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.
Characteristics of the final product with FARAMIX HH105 include:
– 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
Vegan gloss for bakery products: FARAMIX FV 104
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.
A certified quality production plant
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.
https://fei-online.com/wp-content/uploads/sites/4/2021/05/fara1-scaled.jpg17072560panglobalhttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.pngpanglobal2021-05-24 14:50:272021-05-24 14:51:27Faravelli’s FARA functional systems for food engineering
Waters Corporation has introduced the Waters Acquity Premier Solution, the next generation in liquid chromatographs featuring Waters’ breakthrough MaxPeak High Performance Surface (HPS) technology. The solution leverages HPS to vastly improve analytical data quality and eliminate the need for time-consuming and costly passivation.
https://fei-online.com/wp-content/uploads/sites/4/2021/04/1A_PRODUCT_WATERS.jpg999452panglobalhttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.pngpanglobal2021-04-23 16:59:572021-04-30 13:17:47Waters redefines laboratory science with new Acquity Premier liquid chromatography solution
Loryma, a specialist in wheat ingredients, has introduced a new concept for trend-setting vegan fish products. Various functional wheat ingredients such as starches and proteins interact to authentically replicate the muscle meat of fish, and provide typical mouth feel. Using a modular principle, Loryma’s ingredients enable a range of applications such as vegan fried fish […]
https://fei-online.com/wp-content/uploads/sites/4/2021/04/3B_PRODUCT_LORYMA.jpg448723panglobalhttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.pngpanglobal2021-04-23 16:53:232021-04-30 12:08:02Loryma introduces wheat-based ingredient for vegan fish products
Synergy Flavours, a leading innovator in flavourings, extracts and essences, has launched a unique flavour-based ingredient that enables significant reductions in fat and calories in a range of baked goods, including muffins, cakes, cookies, biscuits and morning goods. This all-natural, next generation ingredient combines flavour technology, functionality and mouthfeel, to replicate the taste and texture […]
Next Meats Company, the controlling shareholder of Next Meats Holdings, has signed a joint product development agreement with euglena Co., a biotech company also from Japan which specializes in cultivating Euglena and Chlorella (types of microalgae) and developing the biofuel business.
Researchers from the Quadram Institute and King’s College London have shown that replacing wheat flour with a new ingredient derived from chickpeas improved the glycaemic response of people eating white bread.
Ingersoll Rand, a global leader in compressed air and gas systems and services, has introduced the 1-15 HP Oil-Less Reciprocating Air Compressor. The compressor helps hospitals, laboratories, breweries, food and beverage facilities, and water and waste management plants meet requirements for reliable oil-free air and continuous duty cycles.
https://fei-online.com/wp-content/uploads/sites/4/2021/04/6_PRODUCT_INGERSOLL_RAND.jpg832845panglobalhttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.pngpanglobal2021-04-23 15:50:072021-04-30 11:22:43Ingersoll Rand unveils new oil-less reciprocating air compressor
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