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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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 adhesive gives up to 100% higher conversion speed compared with industry standards and can minimize or sometimes completely eliminate set-up time between rolls. Other benefits include fewer web breaks and a shorter ‘time to stick’ (with a threefold improvement vs. an existing alternative). Consistent conversion performance for paper applications, and minimum press downtime, can make a very important difference to productivity. TrueCut technology can substantially reduce production costs due to its outstanding stability on the press. Rolls can be changed quickly, with almost no adjustments needed when changed. This consistency and reliability brings quantifiable savings and extra capacity at no additional cost. Gaps between labels can also be made smaller to generate less waste, and die lifetime is increased thanks to lower-pressure die-cutting. This new adhesive enables a broader range of applications: label end users will see improved performance with variable information and logistic applications thanks to the increased tack on cardboard. The adhesive is compliant with European food regulation 1935/2004/EC as well as the German Recommendation (BfR) XIV, and can safely stand in direct contact with dry, moist and fatty foodstuff. Paired with better adhesion at lower temperatures this innovation is very widely applicable in the food segment.

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