Chocolate manufacture
Chocolate manufacture
Ed by Steve T. Beckett, pub. by Wiley-Blackwell 2008, 720pp,e181.30
Since the third edition of this standard work was published in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide.
Anthocyanins for improving eye function. The anthocyanins and bioflavinoids present in many blue and purple coloured berries, such as bilberries and blackberries, are known to have beneficial effects in improving night vision by stimulating the production of rhodopsine, which increases blood circulation in capillary vessels.
robagFXIS 3ci series
The tna robagFXIS 3ci series for polyethylene (PE) packaging is the latest addition to the revolutionary vertical form fill and seal (VFFS) tna robag range and is designed with performance, simplicity and flexibility in mind. The new range features the worlds first rotary impulse sealing jaws system for the efficient packaging of ready to eat fruit and fresh vegetables at bagging speeds of up to 150bpm with consistent quality.
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 profile, quick dissolution properties, good solubility (180g/L) and high heat stability. The ingredient may be added to the process by direct addition to a dry mix or dough, or it may be incorporated into a dipping bath or spraying solution.
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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 composed of two different fillers: the new aseptic piston doser PX for solid particles with set volume from 30 to 150 mL and the volumetric electronic filler Fillstar FX, an industry standard for aseptic beverages filling. After container treatment the filling is realised in two steps: once the solid particles are dosed the clear product is added. The dual fill system requires a two stream process line: one dedicated to the thermal treatment of the pieces and the other to the thermal treatment of the clear liquid. The system is suitable for bloc configuration with both wet and dry sterilisation systems.
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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 label declaration. Fmt allows beverage manufacturers to claim an all-natural flavouring declaration at a much reduced cost compared with the use of fruit extracts. For the bakery market Biobake is a new, clean label gluten reduction technology suitable for all types of breads including white, wholegrain and speciality breads. Biobake works at low dosage levels with all grades of flour and all types of processing methodologies to deliver cost savings of around 50-60% through a reduction in the gluten content of bread. Snack food manufacturers seeking to target the better-for-you, natural savoury snacks market will be interested in the cheese and salami Route to Natural baked snack flavouring. MSG-free and containing all-natural ingredients, this new snack concept falls within the daily salt guidelines set by the UK Food Standards Agency for 2012, whilst combining a reduced fat content with a satisfyingly tangy flavour.
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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% Emulsion Red offers pinkish pastel shades which become a strawberry red colour at higher dosage rate. β-Carotene 10% Emulsion Red is process stable, has excellent colour stability and superior resistance to ringing in beverage applications. It contains no ingredients of animal origin and is not derived from potential allergen sources, for enhanced regulatory compliance and consumer acceptance.
DSM Nutritional Products carotenoid portfolio also includes CaroCare® Nat. β-Carotene 10% CWS Star – a high performance and natural-source β-Carotene formulation for the colouring and fortification of food and beverages. The benefits of the CaroCare range include ease of use, guaranteed colour intensity and superior stability for enhanced product appearance.
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tnas inserter is designed to automatically place singular 3D objects into tnas 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 systems existing touch key pad to run the tna robag 3 with inserters. tnas inserter system is so accurate, it offers 0% missed inserts, and reduces the number of multiple inserts dramatically at inserting speeds of 100 bpm, doubling manual speeds 40-50 bpm.
Inserts are fed into an 80L hopper in a bulk or loose state where they are then vibrated on demand into the tna inserters rotary vibrating bowl. tna core products offer a range of robag stand-alone and turn-key systems that are renowned in the industry for bagging speed capabilities, efficiency and overall performance. The robag VFFS system has experienced much success in the snack, confectionery, biscuit, cereal, pasta, powder and fresh produce markets, and can form pillow, block bottom, quattro, string and canoe bags.
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Book review
Zushe YosefBlech
Pub. by Wiley-Blackwell 2008 e142.90
The 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 on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavour, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays specifically geared to the secular audience of food scientists then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate.
Ready meals
Ready meals
New 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 product. Production of meat-based ready meals includes thermal processing that affects the fats present in food and increases their oxidative instability. This instability is even greater when foods are battered and fried, due to oil pick up of fried products such as chicken nuggets, battered fish etc. During cooling, freezing, transportation and warehousing, there is an increased exposure to oxygen and light, which accelerates unwanted changes of ready meals such as rancidity, organoleptics characteristics and appearance of WOF. By adding allergen-free VivOX 4 formula, the shelf life of meat-based ready meals can be extended by 2-5 times in comparison to control samples that utilise traditional synthetic ingredients, while still maintaining the original taste and flavour profile.
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June 2025
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