Starter Cultures with Bacteriocin-Producing Properties

Cultures with Bacteriocin-Producing

Frutarom Savory Solutions’ CombiSafe starter cultures enable manufacturers to significantly reduce the number of Listeria monocytogenes in raw fermented sausages. By incorporating a lactic acid bacterium, which produces a bacteriocin, the CombiSafe range combines the properties of regular ripening cultures with protection functionality against listeria.

Share Button

Two New Stabilisers Developed for Analogue Pizza Cheese

Pizza Cheese

Premium Ingredients, a company belonging to the Blendhub Corp. group and specialised in the design, development and production of food powder ingredients, has just launched two new stabilisers for analogue pizza cheese. On the one hand, Premitex® XLK- 15043 allows the manufacturing of the final product in simple machines and less optimised than the expensive twin screw equipments with direct steam injection.

Share Button

Various Benefits of the Golden Spice Curcumin

Turmeric

Turmeric was called the “herb of the sun” by the people of the Vedic period in India. It was regarded as the number one “oushadhi” or healing herb and was used for curing skin diseases, problems of the digestive system, coughs, colds and wound healing. The fact that the history of the medicinal use of turmeric dates back thousands of years is arousing curiosity in the minds of modern day scientists and pharmacologists alike.

Share Button

New Ingredient for Egg-Free Baked Goods

Round Cake

WACKER attended the IFT (Institute of Food Technologists) Annual Meeting & Food Expo 2016 in Chicago, where it presented CAVAMAX® W6 alphadextrin as a vegetarian-grade emulsifier-substitute for innovative egg-free baked goods. CAVAMAX® W6 stabilises oil-in-water emulsions effectively, thus makes it possible to prepare a wide range of vegetarian baked goods – from cakes and waffles to pancakes – that do not need the addition of egg or egg powder.

Share Button

Synthetic Versus Natural Sweeteners

Natural Sweeteners

We are born with a sweet tooth and preference for sweets remains with us whole life. Recognising our desire for sweet flavours, the food industry has developed and supplied sugar free alternatives designed to curb our cravings.

Share Button

Ice-cream: As a New Industrial Product

ice-cream

Ice cream flavours have come a long way from the standard vanilla, strawberry, and chocolate. Today ice-creams come in an array of flavours that blend fruit purees and extracts, cocoa powder, nuts, cookie pieces, and cookie dough into the ice cream mixture.

Share Button

Flexible Solutions for Beverage Spoilage Yeasts

Beverage Spoilage Yeasts

Pall has expanded its GeneDisc® product range for process monitoring with the introduction of a new solution for spoilage yeasts. This flexible solution is designed to answer…

Share Button

Fibre enriched products

Functional Foods

Digestive health is an important facet of overall health and wellness and contemporary lifestyles are unfortunately causing increasing digestion health problems for consumers. A Datamonitor source stated that “by 2012 over two million Americans and Europeans will suffer from gut health problems”. When aware of this, consumers are looking for a more balanced diet with foods from each of the different major food groups.

Share Button

Green Top Snacks

Green Top Snacks

Green Top Snacks Ltd., UK, a leading producer of the popular Pork Scratchings snack line has been able to naturally extend shelf life up to 50 percent and maintain low oxidation levels for its frying oil by reducing free fatty acid formation with INOLENS® 4, a natural rosemary extract formulation. INOLENS® 4 offers beneficial antirancidity protection for edible and frying fats and oils, leading to longer shelf life and considerable savings.

Share Button

Probiotics – Functional Food Ingredients

Probiotics

Probiotics were first conceptualised by the Nobel Prize winning Russian scientist Elie Metchnikoff at the turn of the 20th century. He believed that the fermenting bacillus (now called Lactobacillus) contained in the fermented milk products consumed by Bulgarian peasants positively influenced the micro-flora of the colon and decreased toxemia.

Share Button