Calcipur
Omya’s high purity calcium carbonate portfolio is suitable for a wide variety of functional foods. Thanks to its high elemental calcium content of approximately 40%, Omya Calcipur is one of the most concentrated sources of calcium in the market. That makes it possible to use up to five times less of this ingredient than other available technical solutions while achieving the same calcium dose in a finished foodstuff. Fields of application include baby products, vegan drinks, bakery produce, snack bars and breakfast cereals. Depending on the dosage used, calcium-related claims can be made on pack. One of the main advantages of Omya Calcipur is the low dosage needed for supplementation, resulting in reduced costs and less impact on the sensory profile of the final foodstuff . Comprising different grades of natural calcium carbonates, Omya’s portfolio enables manufacturers to produce the best possible results in terms of nutrition and taste. Demand for calcium is expected to grow in the coming years. Because of demographic changes and aging populations, experts predict that the number of people suffering from osteoporosis will increase significantly. But it’s not just the elderly who can benefit from calcium fortification. An increasing number of consumers are omitting dairy products from their diet. Offering functional foods that remove the risk of developing calcium deficiency disorders is, therefore, an important task for the food industry.
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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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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 as cellulose – in dough. This action helps solve common manufacturing problems in white bread-making, such as irregular crumb and reduced volume – factors that can often dissuade consumers from purchasing the product. Extensive tests have shown that product quality and texture is enhanced in a wide variety of white bread applications, including French baguettes and American sandwich bread.
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It is often a challenge to identify Salmonella species in samples heavily contaminated with competing microbiological flora. The new Xylose Lysine Tergitol-4 (XLT4) agar is a highly selective and very cost-effective medium for the specific detection and enhanced recovery of non-typhi Salmonella spp. from food (and other) samples. It enables labs to rapidly determine whether or not these pathogenic organisms are present, for effective monitoring even when faced with difficult materials. This agar is part of the company’s comprehensive and proven range of media for the isolation and culture of salmonellae from a variety of sample materials.
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Automated continuous heat treatment
A range of innovative fully engineered continuous heat treatment equipment is now available for heat treating bulk solids under controlled atmospheres. The technology ensures optimum retention of active ingredients by minimising the amount of steam and lowering the temperature required to pasteurise or to sterilise the product. The process is entirely automated and can treat products from powders to particles several centimetres in diameter. Applications include decontamination insect removal, roasting, toasting, drying and pre-cooking. Several machine parameters such as temperature profile, residence time and atmosphere can be customised so that a large range of products can be processed without damaging their organoleptic properties. In addition, the system is particularly suited for fragile and sensitive products. Products such as gums and spray-dried powders previously considered as impossible to treat are now being successfully treated in Revtech industrial units with up to  8 log reduction in pathogenic organisms.

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