News Feed
|
|
 RSS Feed |
|
If you want have last news about
tesco to trial premium jamaican ready meals as interest grows in caribbean cuisine
in your rss reader , you can use this link . |
|
|
|
|
| |
 |
meat flavourings from brassica may offer veggie options
|
|
|
enzyme treatment of brassica proteins may give meat-like flavourings, allowing meat taste in vegetarian foods, suggests a new chinese-australian study. temperatures in the range of 100 and 120 celsius led to products being described as having a cooked meat flavour, while around 140 celsius led to products that had the aroma of roasted meat, according to findings published in food chemistry. “the enzymatic hydrolysates of brassica sp. protein can be used as the primary ingredient for the production of thermal processing flavours which have meat-like characteristics when evaluated by a sensory panel,” wrote the researchers from henan university of technology in china and rmit university in melbourne, australia. the trend towards meat flavours that taste as closely as possible to specific cuts has quickened over the last year with both givaudan and iff launching natural meat flavour ranges, including chicken, beef and pork flavours. the flavourings can then be used in stocks, soups, sauces, snacks, ready meals and meat-free meals. givaudan’s range was devised after the development of gold standard recipes for different cuts of meat and different cooking styles, such as poached chicken breast, grilled entrecote, oven-roast pork, and slow-cooked beef casserole. this was preceded by the launch of a range of chicken flavours by rival international flavours and fragrances (iff) in august 2008. enzymes, heat and ph the chinese and australian researchers prepared proteins from brassica sp. using an alkaline extraction followed by acid precipitation. this was followed by a double-enzyme hydrolysis using genencor’s as1.398 protease and novozyme’s flavourzyme. the hydrolysates were then used to produce meat-like flavourings by varying the ph and temperature. “the results indicated that temperature and ph influenced not only the number but also the amount of products,” said the researchers. “the formation of meat aroma compound was favoured under lower ph conditions; and at low temperatures the aroma was similar to that of cooked meat and at higher temperatures it was like roasted meat,” they added. the best results noted for flavours produced at 160 celsius and ph 4.0. at 180 celsius and ph 8.0, however, the tasters noted a burnt odour. “most of the compounds found in the reaction products are known to occur naturally in foods and food flavourings,” wrote the researchers. “thus the profiles of flavour compounds produced from brassica protein hydrolysates using the reaction system optimised in the current study were similar to those that might have been expected.” exter range the trend towards natural meat flavours is not just dominated by the big boys in the market. earlier this year dutch flavour firm exter aroma, which targets smaller firms, introduced five new flavours that meat clean label demands: meat, roasted beef, chicken, roasted chicken, and boiled chicken. lambert ten haaf, the company's director of sales and marketing, told foodnavigator.com that it developed the new range using a traditional food preparation process. the products are processed in big ovens, at temperatures of between 72 and 100 degrees centigrade. source: food chemistry
volume 119, issue 1, pages 167-172
“generation of meat-like flavourings from enzymatic hydrolysates of proteins from brassica sp.”
authors: x. guo, s. tian, d.m. small your comments get more articles like this one delivered every day.
click here for the foodnavigator.com newsletter.
Source :foodnavigator.com
Date :
26
October
2009
Category :
Rest
|
|
indian ready meals and accompaniments sold in uk supermarkets contain “ frankly outrageous ” levels of salt, according to the british heart foundation (bhf). commenting on the results of a survey on salt levels in curries and other indian products published today by lobby group cash (consensus action on salt and health), bhf policy manager mubeen bhutta said: “the level of salt in some of these curries is frankly outrageous, but it’s often tucked away behind unhelpful food labels where it¹s difficult to spot.
|
|
|
ungerer is presenting a new solution to the problem of costly salt-replacers by bundling its salt-reduction technology in with a new range of savoury flavours based on unsal20 salt enhancer system. salt reduction is a major theme in the food industry, as companies are under pressure to reduce the amount of salt in products. this is part of an effort to bring consumption to below 6g per day (adults) and help reduce the risk of hypertension.
|
|
|
operating overview strong performance in bakery with sales and margin progression frozen re-focused on core product strengths chilled sales growth driven by sandwiches & salads; change programme in ready meals to strengthen operating position investing for growth: brands: goodfella’s pizza re-launch during h1 2010/11 future cost efficiencies: major biscuits investment (project golden) on track with the majority of spend during h1 2010/11 new customers: commenced 10 year british airways supply contract; secured new costa coffee business stefan barden, chief executive, said: \" northern foods has traded solidly in challenging market condtions.
|
|
|
a class ii recall signifies that there is a remote probability of adverse health consequences from the use of the product.the grace corned beef products affected by the recall include: 12oz cans bearing codes 100204 or 100205 with \'brasil inspecionado 337 s.i. f\' stamped on the top of the can.the supplier has advised that this recall was initiated after routine testing revealed higher than usda allowable levels of ivermectin, an anti-parasitic treatment routinely used for cattle, in two affected batches of the product.
|
|
|
bertolli wants consumers to swap pizza for ready-in-12-minutes italian meals on oscars night. the unilever-owned frozen foods brand is launching a new campaign, called “italy is served,” during the awards ceremony this sunday. gaston vaneri, a marketing director who oversees unilever’s u.s. frozen foods business, said the campaign is part of bertolli’s strategy to communicate the quality and authenticity of its ingredients, even in a downturn.
|
|
|
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.
|
|
|
\"premium foods are the latest attempt by supermarkets to tempt consumers.\" such were the vociferous words of the uk consumer association (ca) this week. in a new which? report from the ca released on thursday, just over half the premium products tested scored higher than their standard sister ranges. the report claims that sophisticated packaging and tempting names such as \'the best\' and \'extra special\' might be unfulfilled promises.
|
|
|
|
Coca.Cola
|
|
PEPSI
|
|
Mcdonald
|
|
Nestle
|
|
Mars
|
|
Baskin & Robins
|
|
Nutrika
|
|
Mumika
|
|
Chika
|
|
new covent garden, the uk\'s 
marks & spencer's decision to 