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Tag Archive for: Engineering

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Faravelli's FARA functional systems for food engineering

Faravelli’s FARA functional systems for food engineering

Engineering, Ingredients, 24 May 2021/in Product news /by panglobal

Faravelli's FARA functional systems for food engineering

Based 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.

Faravelli's FARA functional systems for food engineering

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.

 

  • To learn more visit: https://www.faravelligroup.com/functional
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Siemens expands virtual power plants to industry with new Sinebrychoff contract

Engineering, 9 November 2020/in E-News /by panglobal
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Synergy flavors launches new plant-based protein flavor range that is ‘paired-for-perfection’

Engineering, Ingredients, 2 November 2020/in No Category, Product news /by panglobal
Read more
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Leading Polish Dairy Producer OSM Piątnica Commissions Cat® Dealer Eneria to Expand Cogeneration System

Engineering, 22 October 2020/in E-News, Product news /by panglobal
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Whey protein isolate for clear beverages

Engineering, Ingredients, Laboratory, Safety, 1 September 2020/in Product news /by 3wmedia

Lacprodan ISO.Waters

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WACKER

Food Ingredients Europe 2019: WACKER Presents Solutions for Vegan Food

Engineering, Ingredients, Laboratory, Safety, test, 31 August 2020/in E-News, Featured Articles /by 3wmedia

No eggs, no milk, no meat no more and more people are forgoing animal ingredients. Current market studies confirm that the number of people adhering to a vegan diet is continuously rising worldwide. This trend is particularly pronounced among young people.

Read more
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Brexit

The UK has left the EU

Engineering, Ingredients, Laboratory, Safety, test, 30 August 2020/in E-News, Featured Articles /by 3wmedia

If your business deals in food, or animal feed, your responsibility to make sure it is safe will continue to be requirement of law after 31 January 2020. On that date, the UK left the EU and entered into a transition period until the end of 2020.

Read more
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Tetra pak

Tetra Pak research study reveals the convergence of environment and health is growing, and the Food and Beverage Industry is first to see this trend

Engineering, Ingredients, Laboratory, Safety, test, 29 August 2020/in E-News, Featured Articles, Product news /by 3wmedia

Tetra Pak today reveals the findings from a global research study in partnership with Ipsos1 on the two most pressing consumer demands: the environment and health. They have historically been seen, and communicated, as separate areas: however they are increasingly converging, creating pivotal opportunities for food and beverage (F&B) brands in how they market their […]

Read more
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