News Feed
|
|
 RSS Feed |
|
If you want have last news about
lci offers “clean label” role in meeting bakery challenges
in your rss reader , you can use this link . |
|
|
|
|
| |
 |
mixolab profiling tool raises flour performance
|
|
|
a quality control instrument for flour from french firm chopin technologies could play a key role in ensuring flour performance matches customers' expectations in a finished product, attendees heard at a recent conference in paris. while flour millers may have met the correct specifications of their customers when formulating their flour, on occasions the product may not perform in the correct manner. "we want to judge the flour based on the end application need, and would like to carry out a benchmark analysis without having to bake the bread," scott frazer, from agri-giant cargill, usa, told the audience. frazer claims the mixolab technology from chopin tells "us why the bread is bad, and what we can do to fix it". "while the percentage of protein continues to be a standard measure for flour strength, we can compare that protein content with the flour's water absorption, starch gelatinisation strength and enzyme activity," he continued. using mixolab, frazer added that cargill can also determine if these key functionality parameters are "consistent from batch to batch". he explained that different flour customers have different protein expectations and capacity for water absorption. as the protein increases, technologists expect starch strength – and viscosity – to lessen as it gelatinises. further, adding ingredients – such as salt, sugar or high fructose corn syrup – into the bake mix "usually gives a lower viscosity". "with mixolab i can add each ingredient and look at the impact of individual ingredients and how they impact the profile of the final mix," said the cargill employee. bakers using harder or softer water – that strengthens or weakens gluten respectively – may notice a change in their bread formulations following any changes to their water supplies. "with mixolab we can run a profile, and pinpoint if the changes are due to alterations in water," added frazer. npd tool he suggests the instrument could also be a useful tool in product development because the instrument can “figure out” dough chemistry. cargill has also used the tool on corn and intends to investigate different wheat. frazer cited the growing demand from customers, and consumers, for multigrains, which are becoming a “big deal”. riding the health wave, the surge in popularity for multigrain breads is leading millers and bakers to take a closer look at the impact multigrains may have on dough chemistry. turning low quality wheat into higher value mixolab, from the french firm that claims its instruments are working in "99 per cent of the world" , is a flour and dough mixer that " is like a high speed car, but needs a good driver", said conference speaker fuduli from romanian bakery player vel pitar, which supplies over two million customers a day. fuduli stated that mastering the mixolab had helped the firm " reach a targeted quality and consistency" that contributed to the company emerging as the number one in romania for "both our flours and bakery products". a key problem for bakers in romania is low – or very low – quality wheat, said the romanian miller, but he asserted that now the firm can produce and offer to the market a good quality flour.
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
9
June
2009
Category :
Food Companies
|
|
the food standards agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods. excess salt intake has been linked to increased risk of hypertension and stroke. the fsa is aiming to reduce salt intake to 6g a day for adults (2.4g sodium), from around 9.5g in 2000/1. the current consumption estimate is at 8.
|
|
|
in an exclusive interview with bakeryandsnacks.com, dsm food specialities launches panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent. panamore, an enzyme preparation borne from microbial fermentation, acts on polar lipids already present naturally in the wheat flour to "unlock and maximise their emulsification properties.
|
|
|
the food standards agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods. excess salt intake has been linked to increased risk of hypertension and stroke. the fsa is aiming to reduce salt intake to 6g a day for adults (2.4g sodium), from around 9.5g in 2000/1. the current consumption estimate is at 8.
|
|
|
tate & lyle has announced the introduction of a new line of branded fibre ingredients called promitor, which can be used in a broad range of food products to help consumers meet fibre intake targets. in both europe and the us, surveys have shown that consumers struggle to meet daily recommended fibre intake though natural dietary sources alone. in the uk, recommended fibre consumption is 18g per day; in france 25 to 30g; and in germany 30g.
|
|
|
synergy is expanding its ethnic flavours offering with a new line of pastes intended to help manufacturers counter the perception that healthy foods are bland by definition. according to the company, a division of carbery, taste and health are the twin purchasing motivators for consumers today. "it's getting much harder to identify what's most important for consumers these days," said john godwin, commercial director of savoury ingredients.
|
|
|
givaudan flavours' new proprietary salt reduction system aims to help food makers develop lower salt alternatives without sacrificing flavour. the firm's tasteessentials innovation is designed to tap into the growing demand for salt-reduced products, and help manufacturers convince consumers that salt-reduced food can taste just as good. "applying scientific expertise in both biotechnology and botanical isolates, givaudan has developed the capability to significantly improve the taste profile of foods that are reduced in sodium," said hugo felix, head of givaudan's global savoury business unit.
|
|
|
|
Coca.Cola
|
|
PEPSI
|
|
Mcdonald
|
|
Nestle
|
|
Mars
|
|
Baskin & Robins
|
|
Nutrika
|
|
Mumika
|
|
Chika
|
|
the 
dsm 
the growth in 