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food Marketing & Technology 1/2021

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food Marketing & Technology is the international magazine for executives and specialists in the food industry.

Processing Sweet

Processing Sweet Revolution In a globally unique project, called CONNECT, nine well-known companies of the confectionery industry have come together and developed an industrial production process for real 3D jellies. Now it is possible to design gummy bears and jelly babies with a beautiful backside. That’s revolutionary! We know fruit gums and jellies in many different shapes. But they all have at least one flat side or an unpleasant “dosing dot”. With this worldwide new process of CONNECT, real threedimensional figures can be produced. Real three-dimensional figures that always show their best side, no matter how you turn them. The CONNECT-Team has developed an innovative product concept, researched the necessary raw material properties, worked out recipes, designed shapes, and built the right production facilities. Always scientifically accompanied in order to achieve well-founded market relevance for the confectionery industry. The unique strength of the CONNECT- Team lies in the bundling of the technical competence of nine companies in order to support the confectionery manufacturers as best as possible with expertise and passion. The CONNECT developments focus on new types of confectionery with enjoyment, surprise and fun for consumers. The innovative CONNECT 3D jellies were presented globally in four live launch events at the end of October. Around 750 interested people from the international confectionery industry followed. The focus was on the manufacturing process and the integration of the process into confectionery production. The response is enormous, there are already numerous project inquiries from Japan to Mexico. The successful launch event took place on October 28, 2020. A recording is available for all fans of real 3D jellies. For everyone who missed the launch event: at request@connect-sweets. com you can request the link to the recording or an individual Q&A session with the CONNECT experts, who are known by insiders as “The Jellylovers”. fmt 18 food Marketing & Technology • February 2021

Processing SIMULATE WHOLE MUSCLE MEATS IN LOOK, TASTE AND NUTRITION. For meat analog and extender production, rely on the pioneer of the process for textured vegetable proteins by extrusion. Wenger began the worldwide initiative over 50 years ago, and continues to lead with ever expanding options today. High moisture meat analogs (HMMAs) produced on Wenger twin screw extruders mimic whole muscle meat, with similar characteristics for moisture, protein and fat contents, as well as a densely layered, somewhat fibrous structure. After extrusion, HMMAs may be cut, sliced or shredded – and then further processed or frozen. In addition to soy proteins or wheat gluten ingredients, alternative protein sources can be used for texture, mouthfeel and appearance objectives. Discover the latest in cutting edge extrusion processing and product development assistance. Email now. Key No. 99382 PHONE: 785.284.2133 | EMAIL: INFO@WENGER.COM | WENGER.COM USA | BELGIUM | TAIWAN | BRASIL | CHINA food Marketing & Technology • February 2021 19

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