Cooked ham, cured meat, pork, poultry and beef products are traditional meat classics. Due to their low fat content, cooked ham products also meet the dietary demands of increasingly health-conscious consumers. Nowadays, more and more attention is being paid to both quality and ingredients when meat and sausages are served. With its latest generation of injection brines for trade and industry, RAPS has committed itself to the further development of concepts that are as clean, sustainable and functionally convincing as possible. In addition to products for organic cooked ham, a specific VLOG-approved injection brine has also been developed for the industry (VLOG = certified GMO-free according to the German VLOG “ohne Gentechnik” production and certification standard).
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Authentic beef flavour collection
Today’s consumers want meat dishes to taste homemade, be thoroughly healthy and be prepared rather quickly. The beef flavour collection from Symrise offers flavour solutions for the food industry that meet these needs. Most importantly, the collection provides an authentic and delicious flavour, no matter how the dishes are cooked. While sautéed dishes used to be the main favourite, nowadays people enjoy the broad spectrum of flavours in gently cooked dishes. These foods offer consumers a special sensory experience. The new beef flavourings appeal to people across the globe, and take regional preferences into account along with the prevailing trends towards natural and healthy foods. The collection reflects both traditional eating habits and cultural influences as well as national approaches to preparing foods and different cooking styles.
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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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