New Search

If you are not happy with the results below please do another search

210 search results for:

161

Acrylamide reducing agent

Acrylamide reducing agent A new, patent-pending and cost-effective method to reduce the acrylamide content in processed foods such as French fries, chips and breakfast cereals has been developed. CITROMA is based on the EU approved sodium citrate (E331), a common acidity regulator. The product been optimised for acrylamide reduction, providing a pleasant, slightly acidic taste […]

162

Aseptic dual filling system for PET bottles

Composed of PX and Fillstar FX A new aseptic dual filling system, suitable for the bottling of both high acid and low acid still beverages containing pulps, fibres and pieces of fruit or cereals with dimensions up to 10x10x10 mm, is available from GEA Procomac. The uniqueness of the system is that the line is […]

163

Beverage, bakery and snacks innovation

Beverage, bakery and snacks innovation An innovative flavour modulation technology, called fmt, which is designed to provide natural sweetness enhancement for all types and flavours of soft drinks will be presented at Fi Europe.  Already successfully commercialised in North America, the technology permits of up to 30% sugar reduction with a clean taste and clean […]

164

Allergen-free β-Carotene

An allergen-free route to colourful beverages DSM Nutritional Products introduces β-carotene 10% Emulsion Red for improved performance in food and beverage applications. Offering manufacturers an allergen-free route to colourful beverages, the new easy-to-use liquid emulsion product is suitable for vegetarians and designed to appeal to a wide range of consumers. At low concentrations, β-carotene 10% […]

165

Automatic inserter technology

tna’s inserter is designed to automatically place singular 3D objects into tna’s robag 3 vertical form, fill and seal (VFFS) packaging equipment, completely eliminating missed inserts and manual labor. Operation is simple. The operator selects a set up a program on the system’s existing touch key pad to run the tna robag 3 with inserters. […]

166

Book review: Kosher Food Production 2nd Edition

Book review Zushe YosefBlechPub. by Wiley-Blackwell 2008 e142.90The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters […]

167

Anti-rancidity protection for ready meals

Ready meals Ready mealsNew findings on VivOX 4, an all-natural preservative that is produced and marketed by Vitiva, suggest that effective anti-rancidity protection is conferred for various types of meat-based ready meals. This versatile oil-soluble, water-dispersible formula helps increase shelf life and reduces warmed over flavour (WOF), while retaining the important organoleptic characteristics of the […]

168

Baking enzyme for improved white bread

Bread manufacturers can now achieve improved extensibility in their white breads thanks to a unique baking enzyme, BakeZyme X-pan. Offering enhanced dough development, whiteness of crumb and increased volume, this innovative enzyme guarantees an effective way to bake better white bread. The enzyme is a fungal cellulase solution, which partially degrades non-starch polysaccharides – such […]

169

Adhesive for paper

TrueCut TrueCut, a new adhesive technology specifically for paper, enables major enhancements to conversion speed and adheres better on both cardboard and during low temperature applications. This results in a strong combination of benefits for converters who are looking for superb on-press performance and for end users requiring the broadest possible window of applications. The […]

170

Aseptic filling machine

Filler FillerThe Asep-Tec filler is designed to fill, under aseptic conditions, fruit juices and dairy products. For many of these products the shelf life is not only limited to microbiological activity but also to chemical deterioration such as oxidation. For these products the shelf life can be increased by reducing the oxygen level in the […]