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March 2024
Food Engineering & Ingredients is the leading food industry magazine for Europe
Beukenlaan 137
5616 VD Eindhoven
The Netherlands
+31 85064 55 82
info@fei-online.com
PanGlobal Media and Publishing BV is not responsible for any error or omission that might occur in the electronic display of product or company data.
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Faravelli’s FARA functional systems for food engineering
Engineering, Ingredients, /in Product news /by panglobalBased on hydrocolloids (stabilisers and emulsifiers) Faravelli’s FARA® functional systems have always guaranteed the best balance between innovation, cost and quality.
FARA functional systems, from the simplest to the most sophisticated, are tailor-made, following specific customer requests.
The blends include emulsifiers, natural hydrocolloids and functional ingredients that give foods and beverages unique characteristics, for example a well-defined structure, good resistance to thermal stress, improved consistency, or a characteristic and consistent taste
The added value is not limited to improving product quality. Functional Systems, in fact, simplify the phases of research and development, quality control and approval of raw materials, with important economic, practical and operational advantages.
They can be used in the most varied sectors of the food industry.
FARA functional systems for the vegan and vegetarian world
A rapidly growing trend, the plant-based diet favours the consumption of plant-based foods, such as fruit and vegetables, but also nuts, seeds and oils, whole grains, and legumes. In addition, although not biologically classified as plants, mushroom and algae products are also included in the definition.
According to a 2017 Mintel study, which is also collected by the Plant Based Association, taste is the main driver in consumer decision-making, even for plant-based foods. Therefore, it is important to offer products on the market that are not only healthy, but also have the organoleptic characteristics that consumers are looking for.
Faravelli has developed a range of functional systems purposely dedicated to the vegan and vegetarian sector, the latest launches being Faramix HH 105 – intended for vegetarian meat alternatives – Faramix FV 104 for bakery products, both savoury and sweet.
FARAMIX HH 105
FARAMIX HH105 is a functional system to obtain a “meat-no-meat” product (hamburgers, meatballs, sausages) with visual characteristics and compactness identical to classic ones: meaty, juicy, pleasant to the palate.
Within the plant-based diet, the “meat-no-meat” category is growing just as fast and responds to the new needs and sensitivities of a growing consumer segment.
Plant-based meat is produced directly from plants. Like animal meat, it is composed of proteins, fats, vitamins, minerals and water.
The new generation of plant-based meat looks, cooks, and tastes just like conventional meat.
Characteristics of the final product with FARAMIX HH105 include:
– very juicy despite the absence of fats
– neutral taste (soya is not perceived at all), no flavouring, therefore very adaptable to the taste
– structure identical to the classic meat burger, without syneresis
– very versatile, it can be adapted to the most diverse recipe and format requirements, while maintaining its juiciness and fat-free characteristics
Vegan gloss for bakery products: FARAMIX FV 104
In bakery products, appearance is decisive for the consumer’s purchasing choice: if they are shiny and golden, they are perceived as fragrant, fresh and appetising.
FARAMIX FV-104 is a functional system for the surface treatment of bakery products, formulated by Faravelli Food Application Laboratory.
Ideal for vegan products, FARAMIX FV-104 is egg-free and based on modified starch. It is a gloss and glazing agent, perfect for savoury and sweet bakery products because it does not affect the taste of the finished product. Its application makes products shine and gives them a stable golden glaze.
Thanks to its adhesive capacity, FARAMIX FV-104 also allows you to decorate the surface of products with seeds, grains or coconut flakes.
FARAMIX FV-104 is used diluted directly on the surface of the products. It is also suitable as a preparatory treatment for filling and freezing processes.
A certified quality production plant
The prerequisites of a reliable partner in the production of powder blends includes first-class expertise in the selection of raw materials available on the market, special attention to food safety issues and a state-of-the-art production plant.
Faravelli’s production plant is located in Nerviano, near Milan. It houses a packaging line for customisable solutions and an application laboratory where finished products are tested with methods that closely reflect the final application.
Both the production plant and the Applications Laboratory operate within the Faravelli quality system and are certified according to ISO, IFS, HACCP and FDA standards.
Report warns global food system is primary driver of biodiversity loss
, /in Editors' Picks, Featured Articles /by panglobalChatham House research paper calls for urgent reform of food systems
Barry Callebaut to produce biochar from cocoa by-products to promote sustainability
, /in Featured Articles /by panglobalBarry Callebaut, one of the world’s leading manufacturers of high-quality chocolate and cocoa products, recently released its fourth Forever Chocolate Report outlining the progress the company is making towards its 2025 targets. With innovation at the heart of their advancement, this year the company has embarked on an industry first project to commence the transformation […]
New research findings could improve the biomanufacturing of vitamin B12
, /in Featured Articles /by panglobalVitamin B12 is an essential micronutrient which plays a role in supporting red blood cell production, energy, metabolism and nerve function, however it is neither made, nor required by plants.
International team first to stack virus resistance plus iron & zinc in a non-cereal crop
, /in Featured Articles /by panglobalDelivering the benefits of agricultural biotechnology to smallholder farmers requires that resources be directed toward staple food crops. To achieve effect at scale, beneficial traits must be integrated into multiple, elite farmer-preferred varieties with relevance across geographical regions.
Gene-edited crops are now a reality but will the public be on board?
, /in Featured Articles /by panglobalOnce the UK left the EU, it would be free to invest in gene editing of crops and livestock to “feed the world”. That’s what the prime minister, Boris Johnson, told the House of Commons in 2019. And following the UK’s formal departure from the EU in January 2021, the government quickly launched a public […]
Determination of MCPD and glycidyl esters in foodstuff
, /in Featured Articles /by panglobalBy the CHRONECT Workstation MCPD 3-Monochloropropane-1,2-diol (3-MCPD), 2-monochloropropane- 1,3-diol (2-MCPD) and glycidol are known as contaminants in foodstuffs due to manufacturing. MCPD fatty acids may occur during the refinement process of oils and fats at high temperature or in the presence of chloride containing salts.
High speed analysis of monosaccharides and disaccharides in soft drinks by ELSD-LT III
, /in Featured Articles /by panglobalSaccharides show a very narrow UV absorption wavelength range, from 190 nm to 195 nm since the hydroxyl group is the only major functional group showing UV absorption in the structure. Hence a refractive index detector (RID) is commonly used for this analysis.
Vegan fish – a sustainable alternative for consumers
, /in Featured Articles /by panglobalLoryma, a specialist supplier of functional ingredients made from wheat, has developed an innovative concept for vegan fish. Food Engineering & Ingredients talks to Norbert Klein, Head of R&D, about how it is processed, the market opportunities and the many possible applications for plant-based fish substitutes.
A South African Boer Goat farmer finds international fame with online academy
, /in Featured Articles /by panglobalHailing from the small town of Alldays, in Limpopo Province, South Africa, resident Pieter Smith has captured the imagination of nearly 100,000 would-be goat farmers around the world through his groundbreaking mentorship on his wildly popular Facebook page. He recently formalised his outreach concept with the launch of the Pieter Smith Boer Goat Academy.