A new class one caramel product from D. D. Williamson provides stability below pH 2.5 and in alcohol up to 65% ABV. The new product is the darkest class one caramel colour in the companys product line. If colour represents the purpose of the new product in the customers application, then Colour Plain Caramel is a label option. If flavour represents the purpose, then Burnt Sugar is a label option.
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 07:03:292020-09-08 12:56:39Acid-proof, class one caramel colour
Researchers in the Sensors and Biosensors Group at the Universitat Autònoma de Barcelona, Spain, have taken advantage of Tecans Sunrise absorbance reader and Magellan V4.0 software to establish a novel magneto-ELISA for gliadin, a constituent of the cereal protein gluten important in celiac disease, based on optical detection. The group has developed an electrochemical magneto immunosensor for the sensitive detection of gliadin and small gliadin fragments in natural or pretreated foods. To assess the performance of the electrochemical immunosensor, it was compared with a novel magneto-ELISA, using optical detection performed on the Sunrise plate reader. The ELISAs were performed in 96-well microplates, using a magnetic separation plate to isolate the supernatant before measuring the absorbance in the reader. This enabled immunoassays to be performed in a variety of different formats for multiple applications such as evaluating protein coupling to magnetic beads and nanoparticles as well as allowing assessment of different transducer materials for biosensing purposes. It also provided a quick and easy way to optimize reagents and assay parameters, making the reader suitable for research applications. Read more
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 07:03:292020-09-08 12:56:39Absorbance reader used in gliadin ELISA
Pure
Beta-Elemene is a natural ingredient which is used in the food, beverage and flavour & fragrance industries and is now available on a commercial scale. Compared to conventional Beta-Elemene, which is produced from herbs, it offers the advantages of a purity that exceeds 95%, a quality that is consistent and a 10-fold reduction in cost. The bio-based, natural Beta-Elemene Pure is produced using a proprietary fermentation process. Isobionics has succeeded in isolating the building block Beta-Elemene Pure with a purity exceeding 95%. Normally the purity of conventional Beta-Elemene is around 80%. The sustainable production process ensures consistent quality and provides the possibility to deliver large quantities. It is a process based on renewable resources that enables the company to realize a considerable cost reduction which is reflected in the sales price. Beta-Elemene is a constituent that occurs in citrus fruit as well as in 50 plants and herbs. It is mainly extracted from Curcuma Wenyujin (Ginger root). The traditional process for the isolation of Beta-Elemene is very labour intensive and additionally requires a lot of processing. Further, the original product is harvest-dependent and therefore quality is not consistent. Read more
Liteez
Liteez is a new, 3D stevia sweetener for hot drinks. This free-from meringue sweet addresses the growing demand for sugar reduction in beverages. The patent-pending vegan meringue sweet is a completely plant-based treat. It is free from any allergens, such as eggs, gluten, lactose, or nuts, and contains just a few simple ingredients, including prebiotic fibres that build sweetness, act as a bulking agent, and function as a nutraceutical. Liteez is an easy-to-use sugar replacer that doubles as a sweet treat. It can be eaten as a treat when drinking tea or coffee or, if sweetness is needed in the drink, it can be stirred right in, completely dissolving in about half a minute. While the Liteez sweetener delivery system can be formulated with different types of sweeteners, using stevia posed a challenge since the acidity and isoelectric point of the mixture changes completely relative to using other high-intensity sweeteners, such as sucralose. The delicate balance between a foam that sets firm yet is soluble enough to dissolve in a hot drink was, however, attained. Because Liteez contains mostly fibre, the aftertaste of stevia also was able to be effectively masked.
Berlin startup Share is the first beverage producer in Germany to sell its water in PET bottles made of 100% recyclate. The plans are ambitious: in 2019 Share wants to fill water into about a million bottles a month made entirely of recycled PET and thus save over 200 metric tons of plastic waste a year, according to the company. For several weeks the product has been on sale at Germanys supermarket chain REWE and drug store dm and has caused quite a stir in the media. Besides the two retailers Shares other partners are bottler Mineralbrunnen Allgäuer Alpenwasser and preform manufacturer Plastipack, which is also the worlds biggest converter. Read more
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 07:03:292020-09-08 12:56:38100% recycled PET bottle
Robot Robot Cabinplant has developed new customised lines using the latest robot and vision technology. In addition to pick and place, Cabinplant is adding a third dimension by integrating processing to the solution. The labour-saving solutions are resulting in higher yield and improved quality compared to manual handling. Features include vision control, for measuring weight and dimensions; tracking of product and package; automatic trimming; waste removal and reduced give-away. The machine is completely washable and composed entirely of stainless steel. The latest robot technology development for sardines includes the automatic cross-packing of sardines in cans and full traceability of product and packaging. This solution integrates grading, nobbing and packing in one operation. For shrimp, the solution carries out automatic de-heading, full traceability of product and package and integrates size/colour grading and packing.
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 07:03:292020-09-08 12:56:38‘Pick, process and Place’ seafood lines
Ingredients Ingredients Mouthfeel enhancers, which employ the inherent properties of dairy ingredients, such as whey butter and protein, to naturally build back flavour and mouthfeel when fat is reduced by up to 30 per cent are now available. Ready in a number of cheese varieties to suit different applications and profiles, Premium Cheese Pastes enliven uninspiring fat-reduced dishes and naturally reduce salt to deliver a consistent, authentic cheese profile and aid cost reduction while offering consistent high quality. The ingredients offer impressive versatility and can be easily incorporated into a diverse range of recipes, such as processed cheese, ready meals, sauces, savoury pastries, seasonings and soups. The Dairy Ingredients range is completed by Synergys Provenance Cheese Powders, which can be used on their own or as a building block for flavour optimisation, release and stability. Read more
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 07:03:292020-09-08 12:56:38Improved mouthfeel and taste in fat-reduced recipies
Consider the cheese stick. It is not a beautiful food. Nor is it particularly healthy. Its about as prosaic as snack food gets. Yet in the packaged version that ends up in so many kids lunch boxes, each cylinder of mozzarella or cheddar is individually wrapped, like a high-end truffle. And, every day, thousands of those little pieces of plastic wrap are thrown in the trash. But maybe not for long. Two researchers at the U.S. Department of Agriculture (USDA) have developed a film made from a milk protein that can be eaten with the cheese. Which means that it may not be too long before we have a wrapper we can eatone thats also healthy. Edible plastic exists, but its largely made of starch, not protein. The benefit, says Peggy Tomasula, one of the lead researchers, is that it can be consumed with the food so it gets rid of one layer of packaging, like with individually-wrapped cheese sticks. It also gives you the opportunity to add vitamins or minerals or ways to block light damage to the food. And, you can add flavours. If you wanted to add a strawberry flavour to something, you can embed that in the film. The key component in the innovative packaging is casein, a group of milk proteins with high nutritional value. Tomasula has been researching casein since 2000, and actually created a new version of the protein using carbon dioxide. She noticed that it wasnt very soluble in water, and that made her believe it might be used to make a film coating that could extend the shelf life of dairy foods. Tomasula kept exploring the potential of this research and when another scientist, Laetitia Bonnaillie, joined the USDA team, Tomasula asked her to see if dry milk could be used to produce the film. That would also allow them to make use of surplus milk powder during times when dairy farms are producing too much milk. Bonnaillie also focused on refining the product by making it less sensitive to moisture and improving the process by which the film was made so it could be more uniform and commercial. At the annual meeting of the American Chemical Society, they announced the results of their effortsedible, biodegradable packaging. The casein film could either come in sheetsnot unlike plastic wrapor be sprayed on as a coating. And, its been found to be significantly more effective at blocking oxygen than ordinary plastic wrap, so it can protect food from spoiling for a much longer period of time. There would be some limitations, at least initially. This would mostly be for dairy products or foods that would likely be used with dairy, like cereal, says Tomasula. We wouldnt put this on fruits and vegetables in a market. You couldnt do that because of milk allergies. There would have to be labelling to let people know its milk protein.
Smithsonian Maghttp://tinyurl.com/kzumxky
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:15Heres a food wrapper you can eat
FDF, in partnership with the UK Flavour Association, is launching new a UK guidance on pictorial representation relating to flavourings and ingredients that deliver flavour. The free resource provides food businesses with advice on what to consider when declaring a pictorial representation of a food ingredient on the label of a pre-packed product. The guidance addresses the different components of a product that can deliver flavour, be it flavourings or ingredients, and how, being used in combination or individually, companies can substantiate the use of a pictorial of a certain food ingredient. Three comprehensive worked examples of how the principles apply to different foodstuffs are also included in the guidance. The aim of the guidance is to maintain industry labelling practices relating to the concept of wholly and mainly for the substantiation of a food ingredient depiction. Such practices were based on the UK Food Labelling Regulation 1996, which were superseded by the EU Food Information to Consumers Regulation (No. 1169/2011). Sarah Church, Director, Food and Farming, Department for Environment, Food and Rural Affairs, said: The Department for Environment, Food and Rural Affairs commends the Food and Drink Federation and its supporting partner the UK Flavour Association for their work to provide industry guidance about pictorial representations on food labels. It is important that the approach is consistent to maintain current industry practices where these are in accordance with the law. This approach enables consumers to be fully informed and to prevent them being misled about the composition of the food they buy. Helen Munday, Chief Scientific Officer, Food and Drink Federation, said: Flavour is an incredibly important attribute of food and drink, but it is essential that manufacturers represent this very consumer-relevant aspect of their food in the right way. This practical, but at the same time detailed and technical guide will help manufacturers graphically describe flavours to agreed guidelines. Madeleine Jones, Head of Regulatory, Allied Technical Centre and Deputy Chair of FDF Food Law & Labelling Committee, said: This guidance was born out of a need to defend the current approved labelling practices that ensure consumers are not misled when ingredients are illustrated on a product. European guidance on depiction was being discussed and some Member States wanted to impose practices that are considered misleading in the UK such as allowing stylized depiction when an ingredient is not present. The principles within the guidance have been successfully defended by Defra as the UK position. The worked examples were added to guide businesses stepwise through the points that need to be considered before an ingredient is depicted and should be particularly helpful to smaller businesses. Julie Young, Secretariat, UK Flavour Association, said: The UK Flavour Association is pleased to see the publication of this document which we hope will provide best practice guidance to our customers in the food industry with regard to correct product labelling. UK Flavour Association members are happy to provide further clarification to their customers on such matters. Our members can be viewed on our website
Food and Drink Federationhttp://tinyurl.com/lwykpft
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:15New guidance on pictorial representation on food labels
Coordinated by the company QUIMOVIL, the AQUAFLEX project will allow the development of a new generation of more sustainable water-based inks for the food packaging sector. The new flexographic inks will allow a reduction of VOC emissions by 90-95 % to a competitive cost. The company QUIMOVIL and AIMPLAS, the Plastics Technology Centre, have begun a project funded by the Ministry of Economics through the programme Retos Colaboración to allow the development of new printing water-based laminable flexographic inks for the flexible packaging industry that will allow a reduction of VOC emissions. Currently, a high percentage of flexible food packaging is manufactured by using solvent-based inks, due to the high quality and productivity needs in the printing and lamination processes. This kind of components have a number of drawbacks, such as the VOC emission into the atmosphere, security risks due to the flammability of inks and varnishes, as well as the high investment and maintenance costs to recover solvents during printing. Through the development of the AQUAFLEX project, coordinated by QUIMOVIL, it is expected to get a new formulation of laminable water-based flexographic inks with the same printing and laminating quality properties as solvent-based inks. The new product will allow a reduction of VOC emissions by 90-95 % at a competitive cost. For that purpose, some of the challenges of this project involve improving the print speeds of water-based inks and reducing their energy consumption in the drying process. AIMPLAS, the Plastics Technology Centre, is located in Valencia, Spain and recorded at the Register of Technological Centres of the Spanish Ministry of Economy and Competitiveness. The institute is member of FEDIT (Spanish Federation of Innovation and Technology Entities) and REDIT (Network of Technological Institutes of the Valencia Region). AIMPLAS is a non-profit research association with the objective of operating as a technological partner for enterprises from the plastics industry and thus offering them integral and customized solutions by coordinating research, development and innovation projects as well as technological services (analysis and testing, technical assistance, training as well as competitive and strategic intelligence).
www.aimplas.net
https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png003wmediahttps://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png3wmedia2020-08-20 06:48:462020-09-08 12:58:15New water-based flexographic inks will improve the sustainability of food packaging
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Acid-proof, class one caramel colour
, /in Product news /by 3wmediaA new class one caramel product from D. D. Williamson provides stability below pH 2.5 and in alcohol up to 65% ABV. The new product is the darkest class one caramel colour in the companys product line. If colour represents the purpose of the new product in the customers application, then Colour Plain Caramel is a label option. If flavour represents the purpose, then Burnt Sugar is a label option.
Read more
Absorbance reader used in gliadin ELISA
, /in Product news /by 3wmediaResearchers in the Sensors and Biosensors Group at the Universitat Autònoma de Barcelona, Spain, have taken advantage of Tecans Sunrise absorbance reader and Magellan V4.0 software to establish a novel magneto-ELISA for gliadin, a constituent of the cereal protein gluten important in celiac disease, based on optical detection. The group has developed an electrochemical magneto immunosensor for the sensitive detection of gliadin and small gliadin fragments in natural or pretreated foods. To assess the performance of the electrochemical immunosensor, it was compared with a novel magneto-ELISA, using optical detection performed on the Sunrise plate reader. The ELISAs were performed in 96-well microplates, using a magnetic separation plate to isolate the supernatant before measuring the absorbance in the reader. This enabled immunoassays to be performed in a variety of different formats for multiple applications such as evaluating protein coupling to magnetic beads and nanoparticles as well as allowing assessment of different transducer materials for biosensing purposes. It also provided a quick and easy way to optimize reagents and assay parameters, making the reader suitable for research applications.
Read more
95% pure, natural Beta-Elemene
, /in Product news /by 3wmediaPure
Beta-Elemene is a natural ingredient which is used in the food, beverage and flavour & fragrance industries and is now available on a commercial scale. Compared to conventional Beta-Elemene, which is produced from herbs, it offers the advantages of a purity that exceeds 95%, a quality that is consistent and a 10-fold reduction in cost. The bio-based, natural Beta-Elemene Pure is produced using a proprietary fermentation process. Isobionics has succeeded in isolating the building block Beta-Elemene Pure with a purity exceeding 95%. Normally the purity of conventional Beta-Elemene is around 80%. The sustainable production process ensures consistent quality and provides the possibility to deliver large quantities. It is a process based on renewable resources that enables the company to realize a considerable cost reduction which is reflected in the sales price. Beta-Elemene is a constituent that occurs in citrus fruit as well as in 50 plants and herbs. It is mainly extracted from Curcuma Wenyujin (Ginger root). The traditional process for the isolation of Beta-Elemene is very labour intensive and additionally requires a lot of processing. Further, the original product is harvest-dependent and therefore quality is not consistent.
Read more
3D Stevia Sweetener
, /in Product news /by 3wmediaLiteez
Liteez is a new, 3D stevia sweetener for hot drinks. This free-from meringue sweet addresses the growing demand for sugar reduction in beverages. The patent-pending vegan meringue sweet is a completely plant-based treat. It is free from any allergens, such as eggs, gluten, lactose, or nuts, and contains just a few simple ingredients, including prebiotic fibres that build sweetness, act as a bulking agent, and function as a nutraceutical. Liteez is an easy-to-use sugar replacer that doubles as a sweet treat. It can be eaten as a treat when drinking tea or coffee or, if sweetness is needed in the drink, it can be stirred right in, completely dissolving in about half a minute. While the Liteez sweetener delivery system can be formulated with different types of sweeteners, using stevia posed a challenge since the acidity and isoelectric point of the mixture changes completely relative to using other high-intensity sweeteners, such as sucralose. The delicate balance between a foam that sets firm yet is soluble enough to dissolve in a hot drink was, however, attained. Because Liteez contains mostly fibre, the aftertaste of stevia also was able to be effectively masked.
Read more
100% recycled PET bottle
, /in Product news /by 3wmediaBerlin startup Share is the first beverage producer in Germany to sell its water in PET bottles made of 100% recyclate. The plans are ambitious: in 2019 Share wants to fill water into about a million bottles a month made entirely of recycled PET and thus save over 200 metric tons of plastic waste a year, according to the company. For several weeks the product has been on sale at Germanys supermarket chain REWE and drug store dm and has caused quite a stir in the media. Besides the two retailers Shares other partners are bottler Mineralbrunnen Allgäuer Alpenwasser and preform manufacturer Plastipack, which is also the worlds biggest converter.
Read more
‘Pick, process and Place’ seafood lines
, /in Product news /by 3wmediaRobot
Robot
Cabinplant has developed new customised lines using the latest robot and vision technology. In addition to pick and place, Cabinplant is adding a third dimension by integrating processing to the solution. The labour-saving solutions are resulting in higher yield and improved quality compared to manual handling. Features include vision control, for measuring weight and dimensions; tracking of product and package; automatic trimming; waste removal and reduced give-away. The machine is completely washable and composed entirely of stainless steel. The latest robot technology development for sardines includes the automatic cross-packing of sardines in cans and full traceability of product and packaging. This solution integrates grading, nobbing and packing in one operation. For shrimp, the solution carries out automatic de-heading, full traceability of product and package and integrates size/colour grading and packing.
Read more
Improved mouthfeel and taste in fat-reduced recipies
, /in Product news /by 3wmediaIngredients
Ingredients
Mouthfeel enhancers, which employ the inherent properties of dairy ingredients, such as whey butter and protein, to naturally build back flavour and mouthfeel when fat is reduced by up to 30 per cent are now available. Ready in a number of cheese varieties to suit different applications and profiles, Premium Cheese Pastes enliven uninspiring fat-reduced dishes and naturally reduce salt to deliver a consistent, authentic cheese profile and aid cost reduction while offering consistent high quality. The ingredients offer impressive versatility and can be easily incorporated into a diverse range of recipes, such as processed cheese, ready meals, sauces, savoury pastries, seasonings and soups. The Dairy Ingredients range is completed by Synergys Provenance Cheese Powders, which can be used on their own or as a building block for flavour optimisation, release and stability.
Read more
Heres a food wrapper you can eat
, /in E-News /by 3wmediaConsider the cheese stick. It is not a beautiful food. Nor is it particularly healthy. Its about as prosaic as snack food gets.
Yet in the packaged version that ends up in so many kids lunch boxes, each cylinder of mozzarella or cheddar is individually wrapped, like a high-end truffle. And, every day, thousands of those little pieces of plastic wrap are thrown in the trash.
But maybe not for long.
Two researchers at the U.S. Department of Agriculture (USDA) have developed a film made from a milk protein that can be eaten with the cheese. Which means that it may not be too long before we have a wrapper we can eatone thats also healthy. Edible plastic exists, but its largely made of starch, not protein.
The benefit, says Peggy Tomasula, one of the lead researchers, is that it can be consumed with the food so it gets rid of one layer of packaging, like with individually-wrapped cheese sticks. It also gives you the opportunity to add vitamins or minerals or ways to block light damage to the food. And, you can add flavours. If you wanted to add a strawberry flavour to something, you can embed that in the film.
The key component in the innovative packaging is casein, a group of milk proteins with high nutritional value. Tomasula has been researching casein since 2000, and actually created a new version of the protein using carbon dioxide. She noticed that it wasnt very soluble in water, and that made her believe it might be used to make a film coating that could extend the shelf life of dairy foods.
Tomasula kept exploring the potential of this research and when another scientist, Laetitia Bonnaillie, joined the USDA team, Tomasula asked her to see if dry milk could be used to produce the film. That would also allow them to make use of surplus milk powder during times when dairy farms are producing too much milk. Bonnaillie also focused on refining the product by making it less sensitive to moisture and improving the process by which the film was made so it could be more uniform and commercial.
At the annual meeting of the American Chemical Society, they announced the results of their effortsedible, biodegradable packaging. The casein film could either come in sheetsnot unlike plastic wrapor be sprayed on as a coating. And, its been found to be significantly more effective at blocking oxygen than ordinary plastic wrap, so it can protect food from spoiling for a much longer period of time.
There would be some limitations, at least initially. This would mostly be for dairy products or foods that would likely be used with dairy, like cereal, says Tomasula. We wouldnt put this on fruits and vegetables in a market. You couldnt do that because of milk allergies. There would have to be labelling to let people know its milk protein.
Smithsonian Maghttp://tinyurl.com/kzumxky
New guidance on pictorial representation on food labels
, /in E-News /by 3wmediaFDF, in partnership with the UK Flavour Association, is launching new a UK guidance on pictorial representation relating to flavourings and ingredients that deliver flavour.
The free resource provides food businesses with advice on what to consider when declaring a pictorial representation of a food ingredient on the label of a pre-packed product. The guidance addresses the different components of a product that can deliver flavour, be it flavourings or ingredients, and how, being used in combination or individually, companies can substantiate the use of a pictorial of a certain food ingredient. Three comprehensive worked examples of how the principles apply to different foodstuffs are also included in the guidance.
The aim of the guidance is to maintain industry labelling practices relating to the concept of wholly and mainly for the substantiation of a food ingredient depiction. Such practices were based on the UK Food Labelling Regulation 1996, which were superseded by the EU Food Information to Consumers Regulation (No. 1169/2011).
Sarah Church, Director, Food and Farming, Department for Environment, Food and Rural Affairs, said:
The Department for Environment, Food and Rural Affairs commends the Food and Drink Federation and its supporting partner the UK Flavour Association for their work to provide industry guidance about pictorial representations on food labels. It is important that the approach is consistent to maintain current industry practices where these are in accordance with the law. This approach enables consumers to be fully informed and to prevent them being misled about the composition of the food they buy.
Helen Munday, Chief Scientific Officer, Food and Drink Federation, said:
Flavour is an incredibly important attribute of food and drink, but it is essential that manufacturers represent this very consumer-relevant aspect of their food in the right way. This practical, but at the same time detailed and technical guide will help manufacturers graphically describe flavours to agreed guidelines.
Madeleine Jones, Head of Regulatory, Allied Technical Centre and Deputy Chair of FDF Food Law & Labelling Committee, said:
This guidance was born out of a need to defend the current approved labelling practices that ensure consumers are not misled when ingredients are illustrated on a product. European guidance on depiction was being discussed and some Member States wanted to impose practices that are considered misleading in the UK such as allowing stylized depiction when an ingredient is not present. The principles within the guidance have been successfully defended by Defra as the UK position. The worked examples were added to guide businesses stepwise through the points that need to be considered before an ingredient is depicted and should be particularly helpful to smaller businesses.
Julie Young, Secretariat, UK Flavour Association, said:
The UK Flavour Association is pleased to see the publication of this document which we hope will provide best practice guidance to our customers in the food industry with regard to correct product labelling. UK Flavour Association members are happy to provide further clarification to their customers on such matters. Our members can be viewed on our website
Food and Drink Federationhttp://tinyurl.com/lwykpft
New water-based flexographic inks will improve the sustainability of food packaging
, /in E-News /by 3wmediaCoordinated by the company QUIMOVIL, the AQUAFLEX project will allow the development of a new generation of more sustainable water-based inks for the food packaging sector. The new flexographic inks will allow a reduction of VOC emissions by 90-95 % to a competitive cost. The company QUIMOVIL and AIMPLAS, the Plastics Technology Centre, have begun a project funded by the Ministry of Economics through the programme Retos Colaboración to allow the development of new printing water-based laminable flexographic inks for the flexible packaging industry that will allow a reduction of VOC emissions. Currently, a high percentage of flexible food packaging is manufactured by using solvent-based inks, due to the high quality and productivity needs in the printing and lamination processes. This kind of components have a number of drawbacks, such as the VOC emission into the atmosphere, security risks due to the flammability of inks and varnishes, as well as the high investment and maintenance costs to recover solvents during printing. Through the development of the AQUAFLEX project, coordinated by QUIMOVIL, it is expected to get a new formulation of laminable water-based flexographic inks with the same printing and laminating quality properties as solvent-based inks. The new product will allow a reduction of VOC emissions by 90-95 % at a competitive cost. For that purpose, some of the challenges of this project involve improving the print speeds of water-based inks and reducing their energy consumption in the drying process. AIMPLAS, the Plastics Technology Centre, is located in Valencia, Spain and recorded at the Register of Technological Centres of the Spanish Ministry of Economy and Competitiveness. The institute is member of FEDIT (Spanish Federation of Innovation and Technology Entities) and REDIT (Network of Technological Institutes of the Valencia Region). AIMPLAS is a non-profit research association with the objective of operating as a technological partner for enterprises from the plastics industry and thus offering them integral and customized solutions by coordinating research, development and innovation projects as well as technological services (analysis and testing, technical assistance, training as well as competitive and strategic intelligence).
www.aimplas.net