Nanotechnology for Flavours: A Food Industry Perspective

Nanoencapsulation

Flavours can be encapsulated using various techniques to obtain the encapsulated product in powder, paste or liquid form. Mostly, flavours are encapsulated using spray drying; spray chilling; homogenization and extrusion techniques.

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Fruits and Vegetables Processing Technologies

Processing Technologies

Valorisation by adopting recent and improved processing technologies provides a great opportunity for the growth and development of the food sector. Value addition refers to the process of changing or transforming a product from its original state to a more valuable state and it provides more variety to consumers with the improvement in the organoleptic properties.

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Canning – All You Need to Know!

Canning

Canning is a technique for protection and preservation of food in which the food is heated and hermetically sealed in containers such as: glass bottles; metal cans; thermostable plastic; or multilayer flexible. The shelf life of canned foods is between six months to 5 years and it can be even extended longer under controlled conditions.

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Natural Flavours in Ice Creams and Frozen Dessert

Ice Creams

Natural flavours are those that derive their aroma or flavour chemicals from plant or animal sources. The US Code of Federal Regulations defines “natural flavour” or “natural flavourings” as the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis that contains the flavouring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar material, meat, seafood, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavouring rather than nutritional.

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Healthier Snacks Through Fiber Enrichment

Fiber Enrichment

Numerous manufacturers offer a wide range of dietary fibers to enrich foods – from milk drinks and pasta, to snacks for in-between meals. BENEO’s chicory root fiber inulin and oligofructose are the only plant-based, clinically proven prebiotics in the market.

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Cool Grinding of Nutmeg

ALPINE Contraplex

Nutmeg is, among saffron or vanilla, an exclusive product in the world of spices. One of its characteristics is a high fat content with about 36.3g per 100g and a resulting heat sensitivity in the milling process. Because of its value, an energy efficient grinding system with continuous operation over long periods is required by the industry.

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Foodstuff Production: A culture of contradictions?

Foodstuff

A recentt case is the Fipronil egg scandal in the laying hen farming in the Netherlands and in Lower Saxony (Germany). What actually do foodstuff producers and marketers do to avoid such cases? A lot, if you believe the rising costs in the area of modern foodstuff analysis.

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Cans are the Perfect Partner for your Brand

Ball Corporation

Ball Corporation is a global supplier of metal packaging. The company supplies innovative, sustainable packaging solutions for beverage, personal care and household products. It is a Fortune 500 company listed on the New York Stock Exchange with 2018 net sales of $11.6 billion.

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An Overview on Weaning Foods

Weaning Foods

Weaning, more scientifically known as complementary feeding, implies to process where solid foods and other liquids, in addition to milk, are introduced to infants in order to meet their growing nutritional requirements. The incorporation of complementary feeding is the first major proactive step in the infant’s life towards “growing up”.

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Synthetic Food Flavours- Secret Ingredients in Food

Synthetic Food Flavours

The food taste is largely determined by the volatile chemicals present in it. These chemicals are extremely important because they give food a very specific smell; which makes up 80 to 90 percent of the sense of taste. The mixture of these volatile chemicals is called “flavour.”

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