An allergen-free route to colourful beverages
DSM Nutritional Products introduces β-carotene 10% Emulsion Red for improved performance in food and beverage applications. Offering manufacturers an allergen-free route to colourful beverages, the new easy-to-use liquid emulsion product is suitable for vegetarians and designed to appeal to a wide range of consumers. At low concentrations, β-carotene 10% Emulsion Red offers pinkish pastel shades which become a strawberry red colour at higher dosage rate. β-Carotene 10% Emulsion Red is process stable, has excellent colour stability and superior resistance to ringing in beverage applications. It contains no ingredients of animal origin and is not derived from potential allergen sources, for enhanced regulatory compliance and consumer acceptance.
DSM Nutritional Products’ carotenoid portfolio also includes CaroCare® Nat. β-Carotene 10% CWS Star – a high performance and natural-source β-Carotene formulation for the colouring and fortification of food and beverages. The benefits of the CaroCare range include ease of use, guaranteed colour intensity and superior stability for enhanced product appearance.
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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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powder characterization
ith the introduction of their new Powder Flow Tester (PFT). Brookfield Engineering delivers quick and easy analysis of powder flow behaviour in industrial processing equipment. The new system is ideal for manufacturers who process powders daily and want to minimize or eliminate the downtime and expense that occur when hoppers/silos fail to discharge. With the new PFT system customers can also perform QC checks on incoming materials, quickly characterize new formulations for flowability and adjust composition to match the flow behaviour of established products. The system features a variety of test options including flow function, time consolidation, wall friction and bulk density. Time estimates for the duration of each test are automatically calculated before the start of test in case adjustments are needed. The operator also has a choice of graphical or tabular Data Output Format for each test plus calculations of arching dimension, rathole diameter, and hopper half-angle. The PFT includes Powder Flow Pro Software and all accessories for handling powder samples.
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Ed by Gaurav Tewari and Vijay Juneja
Pub by Blackwell, 2007, pp 288, €148.50

The fields of food microbiology and food process engineering encompass a wide variety of microorganisms, including spoilage, probiotic, fermentative
and pathogenic bacteria, fungi, viruses and parasites. While various books address different aspects of food microbiology, until now a single book has not covered all microbial inactivation processes with emphasis on emerging trends and commercialisation of novel food preservation and processing techniques. Providing current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies, Advances in Thermal and Non-Thermal Food Preservation emphasises inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations. Chapters cover thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Special emphasis is given on the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, this book is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.
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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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