There are numerous methods for detecting protein interactions and aggregation kinetics, each varying in sensitivity and specificity. Composition-Gradient Multi-Angle Light Scattering (CG-MALS) is an ideal means for measuring proteins in their natural solution: protein samples need not be tagged, immobilised on a surface, or otherwise modified from their natural state.
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.
Niro Air Disperser
The GEA Niro Air Disperser type DDD is a key component in a spray drying plant and its performance is crucial for both product quality and plant efficiency. The DDD Air Disperser incorporates all the latest knowledge within spray drying and is designed using GEAs proprietary CFD simulation tools.
Ingredients
Ingredients
Mouthfeel enhancers, which employ the inherent properties of dairy ingredients, such as whey butter and protein, to naturally build back flavour and mouthfeel when fat is reduced by up to 30 per cent are now available. Ready in a number of cheese varieties to suit different applications and profiles, Premium Cheese Pastes enliven uninspiring fat-reduced dishes and naturally reduce salt to deliver a consistent, authentic cheese profile and aid cost reduction while offering consistent high quality. The ingredients offer impressive versatility and can be easily incorporated into a diverse range of recipes, such as processed cheese, ready meals, sauces, savoury pastries, seasonings and soups. The Dairy Ingredients range is completed by Synergys Provenance Cheese Powders, which can be used on their own or as a building block for flavour optimisation, release and stability.
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Algaia launches its innovative texturizing ingredient derived from algae. The ingredient marks the latest technology for formulating low-fat, yet rich and creamy dairy desserts. The company also introduces a line of innovative alginates developed for making edible films. The ingredients are suitable for vegan foods and have been successfully tested in sports drink applications as well. With a range of alginates, carrageenans, natural seaweed extracts in active ingredients and customized solutions, Algaia brings next-level texturizing and functional benefits to the food, supplement, personal care and agriculture industries. The company processes local fresh seaweed and extracts valuable bioactives at its modern, clean & green facility. Algaia is a fast-growing biomarine company headquartered in Paris, with an R&D centre in Normandy and a production facility in Brittany (close to the second-largest harvested fresh seaweed biomass in continental Europe). The company is ISO 9001- and FSSC 22000-certified, with most of its product line certified kosher and halal.
Delvotest T
DSM Food Specialties Delvotest T was chosen by QLIP, Dutch partner in quality assurance in the agrofood chain, as the national reference test to detect antibiotic residues in milk. The broad spectrum test was selected because of its high sensitivity and reliability. The test is fully compliant with Dutch dairy regulations, promoting a high quality milk supply throughout the whole dairy chain, from farmer to dairy to consumer. QLIP is commissioned by Dutch dairy companies to determine the composition and quality of farm milk samples. The analyses they perform meet the specific requirements of the official Dutch dairy regulations and detect the most relevant residues at or below the European Maximum Residue Levels (MRLs). Delvotest T is a broad spectrum test which identifies a variety of antibiotics at or below EU MRLs with higher sensitivity for tetracyclines than any other microbiological screening test. QLIP selected Delvotest T because the test is closest to the aimed detection level and because of its robust performance and consistent results. In the Netherlands, there is a successful programme in place to reduce the usage of antibiotics in general. A test like Delvotest T is an important tool to safeguard the suitability of milk that forms the basis for the broad range of Dutch dairy products.
Automated homogeniser
The Omni LH96 Homogeniser Workstation is designed for walk-away batch processing of up to 192 samples and consists of a core processing platform that can be enhanced with a broad range of user specified modules. Optional features include: automatic pipetting, buffer dispensing, bar code reading, sample weighing and refrigeration.
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A range of high duty processing belts is available, which feature a high-quality food grade silicone coating, applied in a vulcanisation process on proven one ply or two ply carcasses. The coating fulfils the highest needs concerning abrasion resistance, release properties and service life. The belts withstand temperatures up to 180°C, allowing a wide area of application, e.g. food processing lines with sticky products like caramel, toffee and licorice. The adhesive silicone surface facilitates an excellent product indexing and allows steep incline and decline applications. The improved joint strength reduces premature belt failure, and thus maintenance costs.
Innovative plastic modular belts are also available. The HabasitLINK Micropitch features an exceptionally small pitch, especially designed for the tightest and smoothest transfers to ensure stability of tall and small footprint products, such as biscuits, croissants or processed dough, as well as other food products before and after processing.
June / July 2026
Food Engineering & Ingredients is the leading food industry magazine for Europe
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